Ingredients

For the crumble:

• 2 tbsp old fashioned oats
• 2 tbsp sliced almonds
• 1 tbsp sesame seeds
• 1 tbsp brown sugar
• 1/4 tsp fresh ground cinnamon
• pinch of salt

For the batter:

• 1 1/4 cup flour, 145g
• 1/4 cup almond flour + 1 tbsp, 30g
• 1/2 tsp fresh ground cinnamon, use 3/4 tsp if pre-ground
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1/3 cup olive oil
• 1/3 cup maple syrup
• 1 tbsp vanilla
• 1 tbsp tahini or natural nut butter
• 3 large bananas (1 1/2 cup) mashed

Instructions

1. Preheat oven to 350 degrees F. Line the cups of a muffin tray with parchment or cupcake liners. Set aside.
2. Prep the crumble by mixing the ingredients together in a small bowl, set aside.
3. Prep the dry ingredients. Whisk together the flour, almond flour, cinnamon, salt, baking powder, and baking soda. Set aside.
4. In the bowl of a stand mixer, add the olive oil, maple syrup, vanilla, and tahini. Whisk together until smooth.
5. Add the mashed bananas and with a paddle attachment, mix the bananas with the tahini mixture until smooth.
6. Add the dry ingredients to the wet ingredients and mix until just combined. With a spatula, scrape the bottom of the bowl to ensure even mixing.
7. Scoop the batter evenly between the muffin liners. Evenly divide the crumble over the top of the batter in each liner.
8. Place filled muffin tray on the middle rack of the oven, and bake for about 25-30 minutes, until a toothpick comes out clean.
9. Remove muffins from oven and let cool in the tray for five minutes on a cooling rack. Then remove muffins from tray and let finish cooling on the rack.
10. Enjoy!