Paleo Banana Coffee Cake Muffins

Ever have bananas in the house that get too ripe before anyone eats them?  Yeah, me too.  Let them, let them over-ripen, then get ready to bake!  Banana muffins, banana blueberry muffins, banana chocolate chip muffins, banana espresso chocolate chip muffins…. and now banana coffee cake muffins.

Ingredients:

Muffins:

6 over ripe bananas

1 cup coconut flour

6 large eggs

1 tsp. kosher salt

1 tsp. baking soda

4oz (by weight) unsweetened applesauce

1/2 cup maple syrup

1 tsp. vanilla extract

Coffee cake topping:

4-6 tbl. ghee

3 tbl. coconut sugar

3 tbl. almond flour

1 tsp. cinnamon

1/3 cup pecans

Paleo banana coffee cake muffins

Method:

Preheat oven to 350°F.  In your food processor blend together ghee, coconut sugar, almond flour, cinnamon and pecans until it forms a ball.  Set aside.  In your stand mixer with paddle attachment add bananas and mix to mash.  Add eggs, salt, applesauce, maple syrup, and vanilla and mix until blended.  Sift in coconut flour and baking soda and mix until combined.  Distribute batter evenly into 18 muffin/cupcake tins lined with cupcake paper.  Add a rounded teaspoon of coffee cake mixture to the top of each muffin and use your finger to spread over the top.  If any coffee cake mix remains distribute amongst muffins.  Bake at 350°F approximately 30 minutes.

Tags: Paleo banana coffee cake muffins