Ingredients

Wet ingredients

1. 3 ripe bananas
2. 1/3 cup oil
3. 1/3 cup agave nectar or honey
4. 1/3 cup brown sugar

Dry ingredients

1. 1 ½ cup all-purpose flour
2. ¼ teaspoon ground nutmeg
3. 1 teaspoon baking soda
4. ½ teaspoon salt
5. 1 teaspoon ground cinnamon
6. ¼ cup all-purpose flour (if needed)
7. ½ cup chopped almonds

Crumble topping ingredients

1. 2 tablespoon flour
2. ½ teaspoon cinnamon powder
3. 2 tablespoon brown sugar
4. 2 tablespoon oil
5. ¼ cup sliced almonds

Directions

1. Preheat oven to 375 degrees Fahrenheit
2. Peel the bananas, cut into small pieces and place them in a large bowl
3. Add oil, agave nectar or honey and brown sugar
4. With a hand blender, blend all the above ingredients to a thick consistency
5. Sieve the dry ingredients over the wet ingredient
6. Mix well with a fork
7. Lastly fold the almonds into the muffin batter
8. Take an ice cream scoop and evenly distribute batter in 18 muffin cases
9. In a small bowl, add all crumble topping ingredients and mix well
10. Evenly distribute the crumble topping on the scooped muffin batter
11. Bake for 18 to 20 minutes
12. Insert a toothpick to check if cooked through
13. Serve warm or cold

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