Banana Bread Muffins with Macadamia Crumble
Recipe type: Gluten Free, Vegan Option, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
These delicious and fluffy banana bread muffins are naturally sweetened and subtly spiced with cinnamon, ginger, and nutmeg. The macadamia crumble adds the perfect crunch and just makes this muffin the perfect option, be it a snack for an easy breakfast!
  • 100g buckwheat flour
  • 2 tablespoons arrowroot powder
  • ½ teaspoon baking soda
  • 85g ground almonds
  • 80g oat flour
  • ¼ teaspoon pink Himalayan or sea salt
  • 3 eggs or 3 tablespoons chia seeds + 9 tablespoons water, mixed and set for 10 minutes
  • 400g (about 3) bananas, mashed (weight without the skin!)
  • 60ml coconut oil
  • 1 tablespoon freshly squeezed lemon juice (about half a lemon)
  • 1 teaspoon vanilla powder
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 3 tablespoons raw macadamias
  • 2 tablespoons rolled oats
  • 2 tablespoons coconut oil
  • ½ tablespoon coconut sugar
  1. Start by pre-heating your oven to 185ºC/375ºF and lightly greasing a 12-hole muffin tin with coconut oil.
  2. Sift your buckwheat flour, arrowroot powder, and baking soda into a large bowl with the ground almonds, oat flour, and salt.
  3. In a separate bowl, whisk your eggs or chia seeds gel and add your mashed bananas, coconut oil, lemon juice, vanilla, and spices. Make sure it’s all mixed and not clumpy!
  4. Slowly add your wet mixture into the bowl with the flours and use a wooden spoon to gently fold everything together, then evenly divide the mixture into the greased muffin tins.
  5. Make your macadamia crumble by adding your macadamias to a food processor and pulsing just until they’re broken down into pieces. Mix the macadamia together with the remaining crumble ingredients and add about 1 teaspoon to the tops of each muffin.
  6. Bake in the oven for about 15-20 minutes, and try to wait patiently as your house starts to smell like baked banana heaven!
  7. Let cool before removing from the muffin tin, and I love having mine slightly warm from the oven. Yum yum!
FLOURS - I grind most of my flours at home, using my spice grinder or food processor. This means they’re usually cheaper than buying pre-ground flours! You can buy them pre-ground though, and when I want something with a finer grain, then pre-ground works perfectly.

SWEETEN - I didn’t add any extra sweetener to the muffins themselves as the bananas are already quite sweet. However, if you want a sweeter muffin add 1-2 tablespoons maple syrup or coconut sugar to the mix.
Recipe by Sprinkle of Green at