You'll Need: 1/2 cup almond meal, 1 cup all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp kosher salt, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 large egg (organic, lightly beaten), 1/3 cup unsalted butter (melted), 3 medium bananas (ripe), 1/2 cup dried cranberries
For the Topping: 1 Tbsp all purpose flour, 1 Tbsp almond meal, 1/4 cup light brown sugar, pinch freshly grated nutmeg, pinch cinnamon, 1.5 Tbsp unsalted butter (cold, cut into small pieces)
How to Prepare: Preheat oven to 350 degrees F. Line a 24 quantity, mini muffin pan, with paper muffin cups; set aside. In a large bowl, using a whisk, combine and mix the almond meal, flour, baking powder, baking soda and salt. Set aside. In a separate large bowl, whisk the sugars, egg and melted butter with a whisk. In a separate medium bowl, mash the bananas with a potato masher, until you have a smooth consistency. Whisk the bananas into the sugar mixture and incorporate well. Slowly, whisk the dry ingredients into the wet ingredients. Fold in the dried cranberries. Using a small ice cream scoop, fill the muffin tins with the muffin mixture (to the top, just below the edge of the muffin cup). On a medium glass plate, add the dry topping ingredients and mix them well with your fingers. Using a pastry cutter, cut the butter into the dry topping ingredients. If you don't have a pastry cutter, massage the butter into the dry ingredients using your fingers, until you have a loose crumb like mixture. Evenly sprinkle the topping mixture over the tops of the muffins. Place into the oven on the center rack for 10-16 minutes. I recommend starting with 10 minutes. Check the muffins with a toothpick. If it's inserted and removed from the muffin and it comes out clean, they are done. If there are still sticky gooey parts on the toothpick, then add more baking time in 2 minutes increments at a time. You don't want to burn the muffins. All ovens vary. Enjoy.
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