Blueberry Muffin Banana Bread
Blueberry muffin banana bread is the best of both worlds if you like blueberry muffins and banana bread. Extra moist and fluffy with a blueberry crumb topping, I know you'll love it!
Ingredients
- 3 bananas medium-large
- 2 eggs large
- 3/4 cup light brown or coconut sugar
- 1/4 cup coconut oil melted
- 1 tsp. vanilla extract
- 1 1/2 cup oat flour
- 1 1/2 cup blanched almond flour
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cup fresh blueberries
Blueberry Muffin Crumble Topping
- 2 tbsp oat flour
- 2 tbsp. light brown sugar
- 2 tbsp. butter melted
- 1/2 tsp. cinnamon
Instructions
- Preheat the oven to 350 degree F. Line a loaf pan with parchment paper or lightly spray with cooking spray.
- In a large bowl mash the bananas. Add eggs, brown sugar, melted coconut oil, and vanilla extract.
- In a separate medium bowl, whisk oat flour, almond flour, cinnamon, nutmeg, baking powder, baking soda and salt.
- Add dry ingredients to the wet and gently stir together with a wooden spoon until partially mixed together.
- In a small bowl, toss blueberries with 1 tbsp. oat flour to coat.
- Fold the blueberries into the batter and gently stir. It's ok if a couple streaks of flour remain.
- Pour the batter into the prepared pan so that's in smooth and relatively even.
- Stir together the ingredients for the crumb topping and sprinkle it over the loaf before putting it into the oven.
- Bake for 45-50 minutes until a toothpick comes out with just a few crumbs. Let cool, slice and enjoy!