"There is something so comforting about the classic flavors of muffins like blueberry and banana. These muffins are the perfect blend of both. These muffins are sweet, moist and make the best healthy grab-and-go breakfast! They're bursting with sweet banana and fresh blueberry flavor and are topped with the most amazing buttery, brown sugar crumble on top. Even better, they're super easy to make and ready in just 30 minutes."
"Add the bananas to a large mixing bowl and mash with a fork. Then add the maple syrup, coconut oil, eggs and vanilla extract and mix until well combined. Add the oat flour, oats, baking powder, baking soda, cinnamon and salt. Stir with a rubber spatula until the dry ingredients are incorporated. Add blueberries and mix until just combined. Be careful not to overmix."
"Spoon the muffin batter into the prepared muffin pan. Then sprinkle the muffins evenly with the crumble. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out mostly clean with a few wet crumbs. Remove from the oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve with cream cheese, if desired, and enjoy!"
Ripe bananas are mashed and combined with maple syrup, melted coconut oil, eggs, and vanilla to form the wet base. Oat flour or all-purpose flour plus old-fashioned oats, baking powder, baking soda, cinnamon, and salt create the dry mix. Fresh blueberries are folded in gently to avoid overmixing. A crumbly streusel of flour, brown sugar, butter, and cinnamon tops each muffin. Muffins bake at 350°F for 17–20 minutes until a toothpick comes out mostly clean. Muffins cool briefly in the pan, transfer to a rack to cool completely, and can be served with cream cheese.
Read at Alternative Medicine Magazine
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