Banana Crumb Muffins- I made these this morning substituting a can of pumpkin for the banana, wheat flour for the all-purpose, and coconut oil for the butter. I added a little almond milk so the muffins weren't too dry and they turned out delicious!
Lemon Crumb Muffins ~ can have the dough for these muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm. Their cake-like texture makes them perfect for breakfast, dessert or snacking.