Whole Grain Banana Muffins with Granola Crumb Topping
3 tablespoons coconut oil, liquid form
2 cups spelt flour
⅓ cup maple syrup
½ teaspoon salt
3 teaspoons baking powder
¼ cup milk
1 cup mashed banana (about 2 medium bananas)
½ cup chopped cashews, or macadamia nuts
½ cup chopped, dried pineapple
¾ cup granola (like this Tropical Granola)
Grease each cup of a standard 12 cup muffin tin and set aside. Preheat oven to 400 degrees Fahrenheit.
Combine all of the dry ingredients in a large bowl and mix well. Stir chopped nuts and pineapple into flour mixture. In a separate bowl, combine milk, egg, syrup, oil, and banana. Beat until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture. Fold wet and dry mixtures together, being careful to not over stir. Batter will be lumpy, not smooth.
For large muffins, fill 9 muffin tin cups almost to the top. For medium muffins, fill 12 muffin tin cups ⅔ full. Sprinkle each cup with granola. Bake 20 to 25 minutes, or until muffins are golden and spring back when touched. Cool on wire rack and serve warm.