Blueberry Banana Muffins with Walnut Struesel
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup almond meal
- 1/4 cup walnuts finely chopped
- 2 tbsp ground flaxseed + 6 tbsp water
- 1 cup blueberries (i used frozen)
- 3 medium overripe bananas
- 1 cup old-fashioned oats (use certified gluten-free if n
- 1/2 cup udi’s vanilla granola
- 2 tbsp udi’s vanilla granola
- 1 tbsp coconut sugar (or brown sugar)
- 1 1/2 tbsp coconut oil room temperature
- Carbohydrate 1.86027277922801 g
- Cholesterol 40.6708333333333 mg
- Fat 20.9573688921963 g
- Fiber 1.02409442850803 g
- Protein 1.84554500142012 g
- Saturated Fat 11.4834201391386 g
- Serving Size 1 1 Serving (29g)
- Sodium 109.082722222289 mg
- Sugar 0.836178350719979 g
- Trans Fat 1.39127263907159 g
- Calories 197 calories
Preheat oven to 400F. Grease a muffin tin with cooking spray.Place flax and water in a small bowl. Stir and set aside.To make the streusel, place walnuts, granola, and coconut sugar in a small bowl, stirring to combine. Add coconut oil and mix together using your fingers until you have a crumbly mixture. Set aside.Place bananas and vanilla in a large mixing bowl and mash with a fork. Stir in flax mixture.Add almond meal, oats, granola, salt, cinnamon, and baking soda. Stir until just combined. Fold in blueberries.Spoon mixture evenly into muffin tin. Top each muffin with a sprinkling of the streusel mixture.Bake for about 25 minutes, or until a fork inserted into the center comes out clean. Allow muffins to cool for at least 20 minutes in tin on a cooling rack before removing from tin.Store in an air-tight container in the refrigerator.
