Healthy Whole Wheat Banana Muffins With a Maple Walnut Streusel

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Ingredients for muffins:

• 1 3/4 cup whole wheat flour
• 1/2 cup old-fashioned whole grain oats
• 1/4 cup milled flax seeds
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp Origine organic ground cinnamon
• 1/2 tsp salt
• 3 large bananas, very ripe
• 2 large eggs
• 1/3 cup plant butter, melted
• 1/4 cup maple syrup
• 1/4 cup Origine organic coconut sugar
• 1/3 cup unsweetened vanilla almond milk 9or any plant milk)
• 1 tsp Origine organic vanilla extract

Ingredients for Maple Walnut Streusel:

• 1/3 cup chopped walnuts
• 1 1/2 tbsp Origine organic coconut sugar
• 1 1/2 tbsp maple syrup
• 1/4 tsp Origine organic ground cinnamon (Optional)

Instructions:

Preheat oven to 375℉ / 190℃ and line muffin tin with paper liners or spray with a non-stick cooking spray.

In a medium bowl, whisk together flour, oats, milled flax seeds, baking powder, baking soda, cinnamon and salt. Set aside.

In a large bowl, mash bananas with a fork or potato masher tool.

Next, add the eggs, butter, maple syrup, sugar, milk and vanilla extract and stir with a fork just until no flour pockets remain.

Fill each liner with muffin batter to the top and then sprinkle chopped walnuts on the top of each and gently press them down into batter slightly.

Next, add maple syrup to a small microwave safe bowl and heat in microwave for 15-20 seconds on high. Add coconut sugar and cinnamon, then stir to combine.

Use a spoon to drizzle a little of maple mixture on top of each muffin.

This easy-to-make streusel will make a nice slightly sweet crunchy topping to elevate your muffins and give them that “coffee shop” taste and texture

Bake for 18-20 minutes or until a wooden toothpick inserted comes out clean or with a few moist crumbs.

Let muffins cool in pan for five minutes, then transfer muffins to a cooling rack to cool completely…or enjoy one while they are warm!

These muffins go great with a hot cup of coffee for breakfast or a mid-afternoon snack.

TIP: To save on calories, you can forgo the streusel topping and just fold the walnuts into the batter before baking. For more protein and fiber, increase amount of walnuts to one cup.