Banana Nut Muffins [vegan]

I have received so many requests for my vegan Banana Nut Muffins recipe ever since posting this photo on Instagram... and here it is! I am so excited to share with you this recipe because it is, honestly, one of my best creations. These banana muffins are moist and fluffy on the inside, and have just the right amount of sweetness. Best served warm, they pair perfectly with creamy nut butter for the most delectable treat ever. 

Note: I ate two before they even had time to cool down from the oven... they are dangerously good.

Ingredients

Muffins:

• 2 tbsp ground flaxseed + 5 tbsp cold water

• 4 ripe bananas 

• 1/4 organic cane sugar

• 1/4 cup coconut oil, melted

• 2 tsp baking soda

• 1/2 tsp sea salt

• 1 cup all-purpose flour

• 1/2 cup oat flour

• 1/2 cup rolled oats

• 1/4 cup cashews, chopped*

Oat Crumble:

• 1/2 cup rolled oats

• 1/2 cup all-purpose flour

• 2 tbsp organic cane sugar

• 1/4 cup cashews, chopped*

• 1/2 tsp ground cinnamon

• 1/4 cup coconut oil, melted

• pinch of salt

Instructions

1. Preheat oven to 375 degrees F. Lightly grease standard size muffin pan.

2. Add flaxseed and water in a large mixing bowl. Let set for 5 minutes.

3. Add bananas and mash until desired consistency.

4. Add sugar, baking soda, and salt. Whisk until combined.

5. Stir in melted coconut oil.

6. Add flour and oats. Mix until just combined. Fold in cashews at last.

7. Divide batter evenly among muffin tins, filling them until 3/4 full.

8. In a clean bowl, prepare topping by mixing together all crumble ingredients until mixture resembles wet sand. Generously top muffins with crumble.

9. Bake for 16-20 minutes or until a toothpick comes out clean. Cool for a few minutes, remove from muffin pan and serve warm.

10. Enjoy!

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