Banana Oatmeal Crumb Muffins With Avocado
On some mornings, an überhealthy kale and blueberry smoothie or tofu scramble is what your tummy craves — but not today! You want a sugary, sweet, soft, and moist baked good. But you know grabbing one from a local coffee shop is just going to make you feel like crap, with all the white flour and nutrition-less sugars. So bake one of these instead!
INGREDIENTS
Muffins:
1 tablespoon flaxmeal
3 tablespoons water
3 ripe bananas
3 ounces vanilla soy yogurt
1/2 cup organic sugar
1/2 avocado, peeled, pitted, and mashed
1 1/2 teaspoons vanilla extract
1 cup white whole-wheat flour
2 scoops plant-based protein powder (I used pea protein; about 1/2 a cup)
1 teaspoon baking soda
1/2 teaspoon salt
Crumb topping:
1/3 cup brown sugar
3 tablespoons white whole-wheat flour
2 tablespoons rolled oats
1/8 teaspoon cinnamon
1 tablespoon Earth Balance, refrigerated
DIRECTIONS
1. Preheat oven to 350°F. Line a muffin pan with 12 liners.
2. In a small bowl, mix the flaxmeal and water together, and set aside.
3. In a medium-size bowl, mash the bananas with a fork. Add the soy yogurt, sugar, avocado, and vanilla and mix until combined. Add the flaxmeal and water mixture.
4. In a separate bowl, mix together the flour, protein powder, baking soda, and salt. Stir that into the banana-avocado mixture.
5. Divide the batter between the 12 muffin cups.
6. Now it's time to make the crumb topping. In a small bowl, mix together the brown sugar, flour, rolled oats, and cinnamon. Add the cold Earth Balance and use a fork to mix it into coarse crumbles.
7. Sprinkle a little oat crumble on top of each muffin.
8. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out dry.
