Banana Oatmeal Crumb Muffins With Avocado
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- crumb topping:
- 3 tablespoons water
- muffins:
- 1/8 teaspoon cinnamon
- 1 tablespoon flaxmeal
- 1/2 cup organic sugar
- 3 ripe bananas
- 3 ounces vanilla soy yogurt
- 1/2 avocado, peeled pitted and mashed
- 1 cup white whole-wheat flour
- 2 scoops plant-based protein powder (i used pea protein about 1/2 a cup)
- 3 tablespoons white whole-wheat flour
- 2 tablespoons rolled oats
- 1 tablespoon earth balance refrigerated
- Carbohydrate 38.5616567189767 g
- Cholesterol 40.6708333333333 mg
- Fat 16.9166736418098 g
- Fiber 2.87332833641488 g
- Protein 2.75408455367137 g
- Saturated Fat 10.0660003433624 g
- Serving Size 1 1 Serving (98g)
- Sodium 121.450547844118 mg
- Sugar 35.6883283825618 g
- Trans Fat 1.26194008104926 g
- Calories 306 calories
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
