Banana Oatmeal Crumb Muffins That Skip the Oil For Avocado Instead

By Jenny Sugar

Updated on 11/29/2017 at 12:20 PM

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!

POPSUGAR Photography | Jenny Sugar

While this recipe does contain sugar, each muffin has only 17 grams of sugar. And this breakfast treat is packed with tons of healthy ingredients: naturally sweet banana for potassium, fiber-rich flaxmeal instead of eggs, healthy-fat-filled avocado in place of butter, soy yogurt for some protein, and pea protein powder for even more — 5.2 grams apiece. Add the crunchy oatmeal crumb topping on top — oh my — and these taste way more decadent than you'd expect from a healthy muffin recipe. Bake up a batch for yourself, for a family brunch, or for a classroom snack, and everyone will be asking for the recipe.

Banana Oatmeal Crumb Muffins With Avocado

Cook Time40 mins
Yield12
Calories166

From Jenny Sugar, POPSUGAR Fitness

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

    INSTRUCTIONS

    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.

    Notes

    If you skip the crumb topping, it'll save 32 calories per muffin.