Blackberry & banana muffins with almond/blueberry crumble

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“I’ll be the mom who makes the world’s best muffins”, I was jokingly imitating Monica from Friends as batch n°3 turned out perfect. As somebody who genuinely disliked this bake it took me quite a while to put something together both delicious and healthy that my little toddler would adore. 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.

Dry ingredients:
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

Wet ingredients:
1/2 cup coconut oil • 1/4 cup pure maple syrup • 2 eggs • 2 vanilla beans • 1 cup mashed bananas • 1 cup blackberries

Topping:
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.

Bon Appètit!

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