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.
Yield: 13 muffins
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.)
Store leftover muffins in an airtight container in the fridge for up to 3 days. Enjoy muffins straight out of the fridge, bring to room temperature, or warm up in the microwave or toaster oven.
If using canned jackfruit, be sure to use RIPE YELLOW jackfruit, not young jackfruit or green jackfruit.