Wholesomely delicious oatmeal banana muffins are a cozy yet healthy addition to any breakfast or snack that are naturally gluten-free and vegan.
free from: gluten, dairy, soy, egg, peanuts, tree nuts, fish, shellfish
Preheat oven to 350 degrees and prepare a muffin tin by gently greasing tin with coconut oil or lining with muffin tin liners.
Stir together the ground flax and the water and set aside for a few minutes. After a few minutes the flax/ water mixture should be thickened and slightly gelatinous, almost an egg-like consistency (this is used as an egg substitute in our recipe).
Mash the bananas until they're a smooth and even consistency.
To the bananas add the flax eggs, coconut oil, milk of choice, and coconut sugar. Stir together until evenly combined.
To this wet mixture add the dry ingredients: oat flour, oats, cinnamon, and baking soda. Stir until evenly combined.
Pour (or spoon) the batter into the prepared muffin tin.
To make the crumb topping just stir together all the crumb topping ingredients until evenly combined.
Sprinkle the crumb topping mixture evenly over the muffin batter.
Bake for 20 minutes.
Allow to cool for several minutes in the pan, then remove and transfer to a wire rack to finish cooling.
Muffins can be stored at room temperature in an enclosed container up to four days. They can be frozen up to one month.