BANANA MUFFINS😍

Lazy Sundays call for banana muffins😍 For when you’re over banana bread but still have brown bananas you’ve got to use, perfectly moist with a crumb topping, you’re gonna wanna make these ASAP!

Great for meal prep for the week as they freeze well, just microwave 30 seconds to a minute to heat through. I also love using these reusable silicone muffin liners found here.

Serves 8-10.

Ingredients:

For the Banana Streusel Muffins:

• 3 large overripe bananas or 4 small (1.5 cups mashed)

• 1 ½ cups all purpose flour

• 2 eggs

• ⅓ cup melted coconut oil

• ⅓ cup vanilla greek yogurt

• ⅓ cup unsweetened applesauce

• ½ cup maple syrup

• ¼ cup half&half or nutpods

• 1 tbsp vanilla extract

• ½ tsp baking powder

• ½ tsp salt

• 1½ tsps cinnamon

For the Streusel Topping:

• 1 cup flour

• ½ cup packed brown sugar

• 5 tbsps melted butter

• Pinch of salt and cinnamon

Directions:

For the Banana Streusel Muffins:

• Preheat oven to 375 degrees.

• In a large bowl, add the mashed banana, eggs, coconut oil, greek yogurt, applesauce, maple syrup, nutpods, and vanilla extract. Whisk until combined.

• Add the flour, baking powder, cinnamon, and salt and gently stir to combine.

• In a separate bowl, make the streusel topping by mixing the flour, brown sugar, salt and cinnamon. Using a fork, mix in the melted butter until crumbly.

• Add muffin liners to a muffin tin and fill with the batter ¾ of the way up. Top with the streusel topping.

• Bake at 375 degrees for 17-18 minutes, or until an inserted toothpick comes out clean.

• Enjoy!