Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 3 large ripe bananas, mashed (or 4 small)
• 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
• ½ cup MUMGRY Pistachio Chocolate Almond Butter
• ½ cup coconut sugar
• ¼ cup unsweetened dairy free milk of choice
• ¼ cup vegan butter, melted
• ½ tsp vanilla extract

Streusel

• ½ cup all-purpose flour
• ¼ cup coconut sugar
• 3 tbsp vegan butter, softened
• Pinch of salt

Recipe

1. Preheat the oven to 400 degrees Fahrenheit and line or grease a muffin pan. To make the flax egg, whisk together the flaxseed meal and water. Let sit for 5 minutes, thenwhisk again.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl, whisk together the bananas, flax egg, almond butter, coconut sugar, milk, butter, and vanilla. Fold in the dry ingredients until just combined.
4. Use a cookie scoop to scoop the batter evenly into the prepared muffin tin.
5. In a small bowl, use a fork to mix together the ingredients for the streusel until well combined but chunky. Top the muffin batter in the tin with the streusel mixture.
6. Transfer to the oven and bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean and the streusel is firm and browned. Let cool for 10 minutes before removing from the tin and enjoy!