Jostaberry Crumb Muffins

Crumb Topping:

1/3 Cup Dark Brown Sugar, Firmly Packed

1/3 Cup White Whole Wheat Flour Flour

1/3 Cup Almond Meal

1/4 Cup Melted Coconut Oil

Jostaberry Muffins:

1/2 Cup Granulated Sugar

1 Medium, Ripe Banana

1 Tablespoon Lemon Juice

1 Tablespoon Water

1/4 Cup Melted Coconut Oil

1 Cup Plain Non-Dairy Milk

1 Teaspoon Vanilla Extract

2 Cups White Whole Wheat Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Heaping Cup Jostaberries

Preheat your oven to 400 degrees and either lightly grease or line 12 standard muffin cups with papers.

Prepare the topping first by stirring together the brown sugar, flour, and almond meal in a small bowl. Drizzle in the melted coconut oil while mixing with a fork, until all of the crumbs are moistened and sticking together in coarse clumps. Set aside.

For the body of the muffins, pull out your blender or food processor, and toss in the sugar, banana, lemon juice, and water. Thoroughly puree, until completely smooth, before adding in the melted coconut oil, non-dairy milk, and vanilla extract. Blend once more to fully incorporate.

Sift the flour into a large bowl along with the baking powder, baking soda, and salt. Add in the jostaberries and toss to coat with the dry goods, which will help prevent them from sinking to the bottom of the muffins while baking. Pour the liquids from your blender into the bowl, and stir lightly with a wide spatula, just to combine. Don't go crazy about getting out every last lump; a bit of unevenness is just fine.

Equally distribute your batter between your 12 prepared muffin cups, mounding them up slightly towards the center, and then do the same for the crumb topping. It may seem like a whole lot of crumb, but don't be shy and pile it on! Bake for 5 minutes, and then without opening the oven, reduce the temperature to 375 degrees. Bake for an additional 13 - 16 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool completely before enjoying.

Makes 12 Muffins

©Hannah Kaminsky http://www.BitterSweetBlog.com