Banana Walnut Crumb Muffins

First, prepare the easy crumb topping. In a large bowl combine all of the crumb ingredients and stir it together thoroughly. That’s all there is too it! Set the bowl aside. Pre-heat the oven to 350 and line 20 muffin wells (almost 2 full muffin pans) with paper liners.

Prepare the easy batter. In a large mixing bowl whisk the quinoa flour, brown sugar, baking powder, cinnamon, salt, and baking soda together to aerate the dry ingredients. In another bowl stir the mashed banana, almond milk, eggs and banana extract together thoroughly for the wet ingredients.

Pour the wet ingredients into the bowl of dry ingredients and gently whisk it all together just until the batter forms. With a spatula, fold in the chopped walnuts. Use a 1/4 cup measure to scoop the batter into each of the 20 lined muffin wells. Use a tablespoon of the crumb mixture for the top of each of the wells of muffin batter, letting it sink in. Get the muffin trays into the oven for 25 to 30 minutes to bake through completely. A toothpick inserted in the center of the muffins should come out clean. That’s the best test of whether they are done.

When they’re done let them cool in the muffin pans for a few minutes, then remove them to let them finish cooling. Serve immediately while still warm! Any leftovers can be sealed in an airtight container and kept refrigerated for up to a couple of days. Enjoy!