It’s Monday.

I know your weekend was pretty fab right?

You probably went shopping, got your nails did, had a massage, and ate an entire pint of Blue Bell Ice Cream by yourself.

Maybe you did some yard work and had coffee at your fave cafe on Sunday.

I nursed a sore back muscle and watched a couple of episodes of Gossip Girl on Netflix.

It was blissful.

Have you ever pulled a back muscle?

What was it like?

How long did it take to recover?

Mine is my upper right back and it’s killing me!

I’m using icy hot patches and a heating pad…we will see how this goes.

In true Chelsy freak out fashion, Saturday night I found a little bruise on my upper neck and called my mom to come identify.

Oh, and between that I totally got onto webmd and discovered that I either had cancer or was already dead.

Note to self: Web Md is not useful when you are having an anxiety attack and contemplating the worst.

My parents calmed me down and I made some muffins.

To stress eat.



Its all about the crumb topping, people.

IMG_4173Because nothing spells comfort food like a crumb topped muffin.


Plus, it’s atop a banana muffin.




that is cray.


Double the comfort.





Crumb Top Banana Muffins
Recipe type: Snack, Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy banana muffins chock full of coconut butter and topped w/ a crunchy walnut coconut topping. No oil, gluten-free, paleo, refined sugar-free.
  • For the muffins:
  • 2 large overripe bananas, mashed
  • ½ c. granulated stevia (or coconut sugar)
  • ¼ c. light coconut milk
  • ¼ c. melted coconut butter
  • ¾ c. egg whites, at room temperature, or 4 large eggs
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • For the crumb topping:
  • ½ c. walnut flour (raw walnuts pulsed into a grain like flour)
  • ¼ c. chopped, raw walnuts
  • ¼ c. coconut sugar
  • 2 T. unsweetened, shredded coconut
  • 2 T. coconut butter
  1. For the muffins, preheat the oven to 350 degrees F. Line a 12 cup muffin pan w/ paper liners and grease the liners w/ cooking spray.
  2. In a large mixing bowl, combine the bananas, stevia, coconut milk, coconut butter, eggs, and vanilla until smooth.
  3. Stir in the coconut flour and baking soda until smooth.
  4. Drop the batter into each muffin cup, filling about ½ way full.
  5. For the crumble topping, combine all of the ingredients in a small mixing bowl, mixing until a sticky, crumbly topping forms.
  6. Sprinkle the topping on each of the muffins.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  8. Let cool slightly and devour.



  1. Looks amazing can you substitute walnut flour with almond flour?


  1. […] those banana crumb muffins I made on […]

Speak Your Mind


Rate this recipe: