The following recipe makes 12 muffins, you can serve them straight from the oven or as a breakfast the next day. Here is my tweaked version:
Blackberry & banana muffins with almond/blueberry crumble.
1 cup rice flour • 1/2 tsp baking soda • 1/4 tsp baking powder • Pinch of fleur de sel • 1/2 tsp ground cinnamon • 1/4 tsp ground nutmeg • zest of 1 lime
1/2 cup coconut oil • 1/4 cup pure maple syrup • 2 eggs • 2 vanilla beans • 1 cup mashed bananas • 1 cup blackberries
50g rice flour • 50g almond flour • 50g caster sugar • 50g cold butter • Handful of blueberries
Preheat the oven to 325 degrees.
Line a cupcake form with 12 paper liners.
Blitz the topping ingredients until smooth. Refrigerate until needed.
Whisk the dry ingredients in a big bowl and put aside.
Whisk the wet ingredients. Stir in the bananas and blackberries.
Slowly mix the flour mixture with the wet ingredients and divide between muffin liners.
Sprinkle with the crumble mixture and add some blueberries on top.
Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean.