While they look like standard breakfast muffins, these banana jackfruit muffins are far from ordinary. They are loaded with tropical flavors and topped with a buttery almond coconut crumble.
We started with this tropical jackfruit smoothie. Followed up with these luscious white chocolate dipped mango jackfruit popsicles and then this decadent jackfruit upside cake.
I’m ending this jackfruit exploration series with banana jackfruit muffins.
Banana Jackfruit Muffins
To me, muffins are simply cupcakes that are suitable and appropriate to eat for breakfast (and basically any other time of day). Muffins are generally not frosted.
These banana jackfruit muffins are topped with a sweet and crunchy almond coconut crumble.
This muffin batter is butter based, as opposed to oil based. The creaming of butter and sugar (creaming method) along with the addition of baking powder provides the muffin’s fluffy texture and body.
Super ripe mashed bananas, unsweetened full-fat coconut, and a generous amount of chopped sweet jackfruit gives the batter much of it’s flavor and sweetness.
Almond Coconut Crumble:
The crumble is made by combining flour, sugar, butter, shredded coconut, and sliced almonds.
While this recipe uses unsweetened coconut, feel free to use sweetened coconut if you prefer. Instead of sliced almonds, chopped pecans or walnuts would be great substitutes.
Different Types of Canned Jackfruit
If possible, use fresh ripe jackfruit for this recipe. However, jackfruit can be difficult to procure depending on where you live.
Luckily, canned jackfruit works perfectly in the recipe. Ripe yellow jackfruit (deseeded) is often canned with a sweet sugary syrup. Simply drain the canned jackfruit and proceed with the recipe.
Pay attention of what kind of canned jackfruit you purchase!
Since the popularity of shredded jackfruit as a meat substitute, canned unripe jackfruit (also known as young jackfruit) have made their way into mainstream supermarkets.
Young jackfruit is usually pale yellow, pale green, or off white in color. It is not sweet, and rather flavorless- making it perfect for savory dishes because it can absorb sauce really well.
Make sure you purchase ripe, super bright yellow jackfruit for this recipe!
These banana jackfruit muffins are the perfect blend of tropical flavors. Upon the first bite, it tastes like your standard banana muffin. But once you get a chunk of jackfruit, it open a new range of sweet notes.
Banana Jackfruit Muffins with Almond Coconut Crumble
Yield: 13 muffins
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 2 ripe bananas, mashed (about 1 cup)
- 2 cups + 2 Tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup canned coconut milk
- 1 1/2 cup chopped fresh jackfruit
- 3/4 cup all-purpose flour
- 3 Tablespoons light brown sugar, packed
- 2 Tablespoon granulated sugar
- 1/4 teaspoon fine sea salt
- 5 Tablespoons unsalted butter, softened
- 1/2 cup dried unsweetened shredded coconut
- 2/3 cup sliced almonds
- Preheat oven to 350 degrees F. Line muffin with cupcake liners. Set aside.
- In a large bowl, cream butter and sugar until smooth. Add egg and mashed banana. Mix until combined. Scrape down bowl as needed to ensure thorough mixing.
- In another bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Add half of dry mixture to mixing bowl. Mix to combine. Add coconut milk and stir to combine. Add remaining flour mixture and stir to combine.
- Toss chopped jackfruit in remaining 2 tablespoons flour. Fold jackfruit into muffin batter. Evenly distribute batter among prepared baking tin. Sprinkle a heaping tablespoon of crumble over each muffin. Press crumble into muffin batter to ensure it adheres.
- Bake for 30-35 minutes until almond topping is lightly toasted and toothpick inserted in center of muffins come out clean. Cool in pan for about 5 minutes, then transfer to a cooling rack to cool to room temperature.
- Whisk together flour, brown sugar, sugar, and salt. Use a fork to cut softened butter into dry mixture until mixture resembled coarse pebbled. Fold in dried coconut and sliced almonds. Set aside until ready to use. (For longer storage, keep in the fridge in an airtight container for up to three days.)