muffins - Strawberry Banana Crumble Muffins

By tinathorn

Ingredients

• Topping:
• 6 eggs
• 4 ripe bananas
• 1/2 cup dates, soaked in hot water for 10 minutes
• 1/2 cup coconut oil
• 2 teaspoons vanilla
• 1/2 cup coconut flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon stevia crystals
• 1/2 teaspoon salt
• 2 cups fresh strawberries, cut into small chunks
• 3/4 cup almond flour
• 1/2 cup shredded unsweetened coconut
• 1/4 cup slivered almonds
• 3 tablespoons coconut sugar
• 2 tablespoons coconut oil
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• Coconut oil spray, optional

Preparation

Step 1

Preheat oven to 350 degrees. Put hot dates and bananas in a food processor and blend until smooth. Add eggs, vanilla, and oil and blend again. Combine dry ingredients in a large bowl and add wet ingredients from food processor and blend well. Fold in strawberries. Line muffin tins with papers (spray with coconut oil to prevent sticking). Divide batter among liners, filling about ⅔ full. To make streusel: Combine all ingredients in food processor and pulse to combine. Sprinkle about 2 teaspoons of streusel over each muffin. Bake for about 30 minutes, or until center springs back to touch.