Lately I've been craving baked goods, especially muffins. While I love the giant pistachio muffins at the grocery store, I was in the mood for something healthier. I also had four bananas overly ripe on the counter begging to be used up.
This recipe is perfect. Sweet but not overly sweet. Dense yet moist. Just delicious!
The original recipe is vegan. I didn't make mine vegan because I used chocolate chips and regular butter (in the crumble; I used coconut oil in the muffins).
Ingredients:
Muffins
2 T flaxseed
5 Tbsp water
4 medium ripe bananas
1/2 cup brown sugar, packed
1/4 cup vegan butter (such as Earth Balance), butter or coconut oil, melted
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp salt
1 1/2 cups whole wheat flour
1/2 cup rolled oats
1/4 cup walnuts, chopped OR 1/4 cup semi-sweet chocolate chips (optional)
Crumble
1/4 cup sugar
5 Tbsp all purpose flour
2 Tbsp vegan butter or butter
Directions:
In a large bowl, combine the flaxseed and water. Let sit for 5 minutes. Preheat the oven to 375 degrees.
Add the bananas to the bowl and mash with a fork, leaving a few chunks as desired. Next, add the brown sugar, baking soda and salt; whisk for one minute.
Add the melted butter or coconut oil and vanilla extract. Whisk to combine.
Add the flour and oats. Use a spatula or wooden spoon and stir to combine. Fold in nuts or chocolate chips, if using.
Spray a 12-cup muffin tin with cooking spray. Divide batter evenly among the cups, filling approximately 3/4-way full.
In a small bowl, place the crumble ingredients. Use a fork to mash together until it resembles wet sand. Divide the crumble over the muffins. You'll likely have some leftover crumble.
Bake 17-22 minutes or until tops are golden and a toothpick inserted into the center comes out clean. Remove from the oven; let cool a few minutes in the tin, then remove the muffins to a cooling rack.
Serve warm or cool. Keep any leftovers covered in an airtight container.
Yields: 12 muffins
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