Raspberry Banana Crumble-Top Muffins Recipe

Name: Raspberry Banana Crumble-Top Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crumble topping; 1/2 cup quinoa flakes; 1 cup almond flour; 2 tablespoons grapeseed oil; 2 tablespoons maple syrup; 2 tablespoons raspberry jam; Muffins; 1/2 cup quinoa flakes; 2/3 cup millet flour; 1/2 cup almond flour; 1/4 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/2 teaspoon salt; 3/4 cup mashed banana (2 medium sized) *not too ripe, just a few brown spots will do; 1 egg; 1/4 cup grapeseed oil; 1/4 cup honey; 3/4 cup raspberries

Servings: persons

Crumble topping
1/2 cup quinoa flakes
1 cup almond flour
2 tablespoons grapeseed oil
2 tablespoons maple syrup
2 tablespoons raspberry jam
Muffins
1/2 cup quinoa flakes
2/3 cup millet flour
1/2 cup almond flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup mashed banana (2 medium sized) *not too ripe, just a few brown spots will do
1 egg
1/4 cup grapeseed oil
1/4 cup honey
3/4 cup raspberries

1
["To make the crumble-top:
2
In a medium bowl, use a whisk or fork to combine the quinoa flakes and almond flour.
3
Add the grapeseed oil, maple syrup and jam. Use a knife to stir in circles until the mixture becomes crumbly.", "To make the muffins:
4
Preheat oven to 180u00b0C/350u00b0F and lightly brush with oil a 12-cup muffin tin.", "In a large bowl, use a whisk or fork to combine the quinoa flakes, millet flour, almond flour, baking soda, cream of tartar and salt.
5
In a medium bowl, mash the bananas. Then add the egg, grapeseed oil and honey. Beat with a fork until all the ingredients are combined.", "Pour the wet ingredients into the dry and mix well until combined.
6
Gently fold in the raspberries and stir slowly to spread them throughout the batter.", "Drop 3 tablespoons of batter into each muffin cup.
7
Cover the tops of the muffins with the crumble mixture. You can put on as much as you like: either completely cover the tops, or just a heaped teaspoon (those in the photos have a heaped teaspoon each).", "Place in the oven and bake for approx. 20 minutes. They are ready when a toothpick inserted into the middle comes out clean. Transfer to a baking rack and let cool before unmoulding."]

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Crumble topping, 1/2 cup quinoa flakes, 1 cup almond flour, 2 tablespoons grapeseed oil, and more.

Yes, Raspberry Banana Crumble-Top Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Banana Crumble-Top Muffins

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