Banana Oatmeal Crumb Muffins With Avocado
From Jenny Sugar, POPSUGAR Fitness
Notes
If you skip the crumb topping, it'll save 32 calories per muffin.
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
- Preheat oven to 350°F. Line a muffin pan with 12 liners.
- In a small bowl, mix the flaxmeal and water together, and set aside.
- 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.
- In a separate bowl, mix together the flour, protein powder, baking soda, and salt. Stir that into the banana-avocado mixture.
- Divide the batter between the 12 muffin cups.
- 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.
- Sprinkle a little oat crumble on top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out dry.
Source: Calorie Count [1]
Information
- Category
- Breakfast/Brunch
- Cuisine
- North American
- Yield
- 12
- Total Time
- 39 minutes, 59 seconds
Nutrition
- Calories per serving
- 166