Ingredients

for the crumble:

• 2 tablespoons old-fashioned oats
• 2 tablespoons sliced almonds
• 1 tablespoon sesame seeds
• 1 tablespoon brown sugar
• 1/4 teaspoon freshly ground cinnamon
• pinch of salt

for the batter:

• 1 1/4 cups flour
• 1/4 cup + 1 tablespoon almond flour
• 1/2 teaspoon freshly ground cinnamon (use 3/4 teaspoon if pre-ground)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/3 cup olive oil
• 1/3 cup maple syrup
• 1 tablespoon vanilla
• 1 tablespoon tahini or natural nut butter
• 3 large bananas, 1 1/2 cups mashed

Instructions

1. Preheat oven to 350 F. Line a muffin tray with parchment or cupcake liners. Set aside.
2. Mix the crumble 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. Using the paddle attachment, incorporate bananas into the tahini mixture.
6. Add the dry ingredients to the wet and mix together just until combined.
7. With a spatula, scrape the bottom of the bowl to ensure even mixing.
8. Scoop the batter evenly between the muffin liners. Evenly divide the crumble over the top of the batter in each liner.
9. Place filled muffin tray on the middle rack of the oven and bake for 25-30 minutes, until a toothpick comes out clean.
10. Remove muffins from oven and let cool in the tray for five minutes on a cooling rack. Remove muffins from tray and let finish cooling on the rack. Enjoy!