Banana Crunch muffins

1 cup Whole Wheat Pastry Flour
½ Cup Almond Meal
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
½ to ¾ cup Agave Syrup
1 egg, lightly beaten
1/3 cup butter, melted or grape seed oil
½ cup of Chopped nuts (pecans)
1/3 cup packed Splenda brown sugar
2 tablespoons Whole Wheat flour
1/8 teaspoon ground cinnamon
1 tablespoon butter or grape seed oil

1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 18 muffin cups, or line with muffin papers.
2.In a large bowl, mix together 1 cup wheat flour, 1/2 cup almond meal, baking soda, baking powder and salt. In another bowl, beat together bananas, agave, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Fold in the nuts. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


Serving Size: makes 18 muffins

Number of Servings: 18

Recipe submitted by SparkPeople user LYNNDLPHN23.