My popular Kiana Kona Banana Bread is now a Healthy Fit Mom Muffin with crunchy topping. Make extra and heat in oven to give it the just baked crunch. Perfect for grab and go breakfast with a carton of high protein Greek Yogurt or with a cup of coffee.
1 1/2 cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbs. flax seeds
1 Tbs. wheat germ
1 Tbs. bran
4 ripe bananas
1/8 cup stevia
1/3 cup apple sauce
1/4 cup brown sugar
2 Tbs. whole wheat flour
1/8 tsp. cinnamon
1 Tbs. butter
1/2 cup walnuts
1/8 cup unsweetened coconut
Preheat oven to 350. Line muffin tins with paper cups. Sift together flour, baking soda, baking powder, flax, wheat germ, bran in large bowl. Mash bananas (ripe bananas work best), stir in stevia, egg (lightly beaten), apple sauce and coconut in another bowl. Stir banana mixture into the flour mixture (not the other way around.) Spoon batter into muffin cups (the prettier the better!)
Crumble Topping: Combine brown sugar, flour and cinnamon in small bowl. Cut in 1 Tbs. butter until in tiny chunks, mix thoroughly. Sprinkle lightly over muffins. Make sure each muffin gets a tiny bit of butter.
Bake 350 for 15 min. Sprinkle walnuts and coconut on top. Bake another 3-5 minutes until walnuts and coconut are tanned and brown and crunchy and toothpick comes out of the muffin clean. Aloha!
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