Peanut butter muffins with coconut crumble

20130917-213420 KopieI found this recipe on one of my favorite pages: petite kitchen. The only thing I changed was that I added 1 tablespoon maple syrup to the batter.

This muffins a gluten free but the batter still is so soft and fluffy. I used organic 100% peanut butter. Since I found this peanut butter in the organic supermarket, I only buy this one because there are many peanut butters that contain sugar. Just to let you know: we are now on Instagram. Our username is: causebakingmakeshappy. If you want us to see how you did with your recipes, simply tag: #bakingmakeshappy or #causebakingmakeshappy . On this account we inform you about upcoming posts. (:

Ingredients:
batter:
260g organic peanut butter (100% peanuts)
2 bananas
2 eggs
1 teaspoon baking soda
1 teaspoon apple cider vinegar
1 tablespoon maple syrup
topping:
40g shredded coconut
1 teaspoon pure vanilla powder
2 tablespoons (or more) melted organic coconut oil
1 tablespoon maple syrup or golden sugar

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Preparation:
Preheat the oven to 180 degree.

Place peanut butter, bananas, maple syrup and eggs in a bowl. Combine vinegar and baking soda and add to the other ingredients. Mix well until smooth.

Spoon the batter into the muffin tin, filling each cup 3/4 full.

For the crumble, place all the ingredients in a bowl. Mix well. Top each muffin with 1 tablespoon crumble. Bake for 10 minutes.

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Enjoy,
Noemi (:

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8 thoughts on “Peanut butter muffins with coconut crumble

  1. Oooh, I never thought of using coconut in a crumble before. This looks incredibly delicious with a fabulous flavour and texture combo. I just followed you on Instagram – looking forward to all the droolworthy pics you’ll be posting!

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