These muffins can be put together in a matter of minutes - they are incredibly easy and oh-so-tasty. The ground almonds and coconut make them very fluffy and moist, while the streusel topping provides crunch. Eat warm from the oven, as a tea time treat or grab one for breakfast on-the-go.
100g white spelt flour
100g ground almonds
150g soft light brown sugar
50g dessicated coconut
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1 tsp cinnamon
2 large ripe bananas
80ml coconut oil, melted (or vegetable oil)
2 large eggs
1/2 tsp almond extract (or vanilla if you prefer)
80g white chocolate, roughly chopped (optional)
50g pecans, roughly chopped
60g white spelt flour
60g brown sugar
30g cold unsalted butter
1 tbsp cinnamon
1/2 tsp salt
Preheat your oven to 180 C/ 350 F. Line your tin with muffin cases.
To prepare the topping put all the ingredients in a food processor and pulse briefly until the mix resembles breadcrumbs.
Put the coconut oil, bananas, eggs and extract in a food processor or mini chopper and pulse until liquidised.
Put the ground almonds, flour, sugar, coconut, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl and stir together with a fork.
Add the banana mixture and fold together with a spatula, making sure you scrape the bottom and sides of the bowl.
Add the chopped white chocolate and pecans and mix until just combined. Do not overmix - that's the secret to successful muffins.
Divide the batter evenly between the muffin cases filling 2/3 of the way. Sprinkle a couple of teaspoons of streusel on each.
Bake in the centre of the oven for 25-30 minutes. The muffins are ready when firm on top and a skewer inserted in the centre comes out clean.
More recipes from Lucy Parissi at Supergolden Bakes.
Photography ©Lucy Parissi