I adapted these from the Barefoot Contessa’s Banana Crunch Muffins. She is my idol if I were to have one. I love the way her recipes are easy to follow and how effortlessly she appears to prepare even the most difficult recipes on her television shows. They are the most relaxing shows I watch.
I totally adapted this recipe because I didn’t have most of the ingredients except some very black bananas. Once the temperature warms up here bananas ripen very quickly – like overnight. I could have made banana bread, but something different sounded more interesting.
I have taken to using the coffee creamers which are sugar-free. The Vanilla-Caramel adds a delicious flavor with the coconut and bananas. I used it in the crumble topping as if it was flour. Since the original recipe called for ½ pound of butter and I used coconut oil I added a teaspoon of butter flavoring. I prefer Wilton’s butter flavoring.
Anyway, I hope you try these and enjoy them. I took them to work and they disappeared in about 30 minutes. I didn’t get but a crumb from the topping.