These Almond Flour Banana Muffins are topped with a buttery crumb topping, have lots of banana flavor and come out incredibly moist, soft and fluffy inside. You'll find these are the perfect healthy breakfast or snack to include in your weekly meal planning.
Preheat the oven to 350°F and line a standard size muffin tin with baking cups.
Using a spatula, mix together in a medium bowl the flour, baking soda and salt until there aren't any lumps left. Or sift the ingredients into the bowl using a fine mesh sieve.
In a separate bowl, mash the bananas with a fork or potato masher, then using a whisk mix in the honey, egg and butter.
Using a rubber spatula, gently mix the wet and dry ingredients to form your batter. Mix until just combined - the batter is supposed to be thick.
Fold pecans into the batter.
Spoon batter into prepared muffin tin, filling each to the top.
Sprinkle the top of each muffin with the crumbs and bake until a stick inserted into the center comes out clean, about 18 to 20 minutes. Then set the pan over a wire rack to allow the muffins to cool.
Using your hands, mix together all ingredients for the crumbs until mixture resemble coarse meal.
Measuring bananas: I recommend measuring your banana by weight using a scale so that your muffins have just the right amount of moisture. If you don't have a scale use measuring cups. Chop the bananas into little pieces and fill the measuring cup to the top. You’ll need 1 ½ cups (about 2 regular bananas or 4 Apple bananas).Crumb topping: Add a tablespoon of maple or coconut sugar to the crumbs mixture to give your muffin tops more texture and sweetness. Also, reduce the amount of flour added to 2 to 3 tablespoons to make it less crumbly and more buttery.Honey: Optional since bananas and almond flour are naturally sweet. I only add a tablespoon of honey if my bananas haven't turned brown. You can omit it or substitute it for any sweetener or low carb sweetener.Baking: Every oven is different so if you need to bake your muffins longer but the tops look done, place a piece of aluminum foil on top and that will prevent the crumbs from burning while your muffins bake all the way through.Storing: Store in an airtight container in the fridge for a few weeks or at room temperature for up to 5 days.Servings: This recipe makes 6 to 8 standard size muffins depending how full you fill each muffin cavity. It's not a problem to overfill each one. You can also bake them in a mini muffin pan.Nutrition facts: Calculated for 8 standard size muffins including honey and butter (not coconut oil).