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Mini Banana Coffee Cakes

Kayla Castle • Oct 25, 2021

When fall season comes all I want in cinnamon EVEYRTHING! But seriously cinnamon is amazing! Inspired by my Coffee Cake Loaf up on the blog. This recipe is a bit lighter and made into cute little cakes, perfect portions for on-the-go!

Recipe 

Ingredients:
Muffin Base
• 3 over-ripe bananas, mashed *If your bananas are not very over-ripe you may need 2 tablespoons of milk if batter seems too dry 
• ¼ cup unsweetened applesauce
• 1 ½ cup oat flour
• 1 teaspoon cinnamon 
• 1 teaspoon baking powder
• 1/3 cup coconut sugar
• 1 large egg
• Pinch of salt 
Cinnamon Swirl 
• 1 tablespoon coconut sugar
• 1 teaspoon ground cinnamon
Streusel Topping 
• ½ cup oat flour
• ½ cup coconut sugar
• ¼ cup unsalted butter or plant sterol, melted
• 1 teaspoon cinnamon 
Method:
1.) Preheat oven to 350F and spray a jumbo muffin pan or a regular muffin pan with cooking spray. 
2.) In a large bowl combine the oat flour, coconut sugar, salt, cinnamon and baking powder. Create a well, in the center add the bananas, applesauce and egg. Mix well to incorporate dry into wet ingredients. 
3.) Pour about 2 spoonsful of batter into each muffin tin. Next make the cinnamon swirl by mixing the cinnamon and coconut sugar together. Sprinkle the Cinnamon Swirl over the muffin batter. Top each muffin tin with remaining reserved muffin batter.
4.) In a small bowl combine the melted butter or plant sterol, oat flour, coconut sugar and cinnamon. I find this easiest to use your hands and create streusel crumbs. Sprinkle the topping over each muffin tin, gently pressing into batter. 
5.) Bake for 15 minutes regular size muffin tin or 25 minutes for jumbo muffin tin. 

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