It's almost as if we're hard wired to crave the warm, comforting flavors of cinnamon, nutmeg, apples, pumpkin and such around this time of year. Otherwise, why on earth would you want to bake banana muffins when it's still 90 here in Florida, with no end in sight (sigh). Yes, that would be me - heating up the house just to get my fall baking fix.
These aren't your run-of-the-mill banana muffins. Almond flour gives them a tender, but subtle nutty flavor, low fat buttermilk adds a deliciously creamy texture, and brown sugar plus a dash of fresh nutmeg add a caramel note. And the "icing on the cake", as it were - an almond cinnamon crumble topping.
You can make this in a 9 x 5 loaf pan instead if that's how you roll, I'm just partial to mini treats.