Banana Almonds Cinnamon Streusel Muffins
DF | V | GF
1 ½ cup LLWF Baking Mix
1 cup dried coconut
1 cup slivered almonds
50g butter or coconut oil
50ml honey, rice syrup or maple syrup*
Preheat oven to 160 degrees Celsius
Add baking mix, coconut and almonds to a large mixing bowl and stir to combine
Add the butter or oil and the liquid sweetener to a small pot and gently melt together, try not to let it boil
Add the 2 tbs of water to the melted honey mixture then pour into the dry ingredients and stir through. It will need a bit of stirring until it all comes together
Press 1 tablespoon into a ball or scoop out with a rounded tablespoon measurer then place onto the baking tray, repeat with the rest of the mix
Gently press each one down to flatten slightly then bake for 15 minutes or until lighty browned on the edges
They will firm up once they cool
Store in an airtight container. We find that keeping them in the fridge keeps them firm and crisp while the pantry will allow them to soften slighty and will be a bit chewier. :-) Enjoy!
VEGAN* Make sure to use coconut oil instread of butter and maple or rice syrup instead of honey.
Almond flakes can be substituted with quinoa flakes which are not strictly Paleo but they are a seed and not a grain and some allow it on when on a grain free diet.