Vegan Banana Crumb Muffins

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VEGAN BANANA CRUMB MUFFINS

Ingredients
  • flax eggs
  • 4 medium ripe bananas
  • 1/4 agave  nectar
  • 1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 cups whole wheat flour
  • 1/2 cup quick oats
  • 1/4 cup toasted almonds, chopped (optional)

**For Crumb topping I used KIND Granola, Vanilla Blueberry Clusters w/ Flax Seeds – Granola**
(It is seriously my FAV granola right now. So crunchy and delish! Don’t walk, RUN and go get you some! )

Instructions
  1. Preheat oven to 375 degrees F and lightly grease a standard size muffin tin (will make 10-12 muffins)
  2. Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
  3. Add banana and mash, leaving just a bit of texture.
  4. Add agave, baking soda, salt and whisk for one minute.
  5. Stir in vanilla, melted butter and mix.
  6. Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in almonds (optional).
  7. Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
  8. Generously top muffins with KIND Granola, Vanilla Blueberry Clusters w/ Flax Seeds- Granola’
  9. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.
    Serves: 12

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