Welcome back! I hope every ones Thanksgiving was enchanting and giving! This Thanksgiving I decided to make a lot of tasty food to share with my loved ones. From tofu scramble, Mexican casserole, vegan stuffing, potato casserole, apple pie, and a delicious new recipe I have been concocting, banana blueberry crumb top muffins- whew! It was a successful day!

These muffins are everything! Nutritious enough for morning breakfast with a cup of tea, and sweet enough as a late night snack to curb cravings. These muffins are hearty, wholesome, and sure to have your taste-buds asking for more! I can guarantee this! Check out the recipe below!

Ingredients

Muffins:
2 Flax Meal Eggs
4 mashed bananas
1/2 cup of brown sugar
1/4 cup of vegan butter (Earth Balance can be purchased at Shop Rite)
1 tsp of vanilla extract
2 tsp of baking soda
1/2 tsp of salt
1.5 cups of whole wheat pastry flour
1/2 cup of rolled oats
1/4 cup of chopped walnuts
1/2 cup of blueberries
1/4 cup of coconut flakes

Crumb top:
1/4 cup of brown sugar
5 tbsp of unbleached all purpose flour
2 tbsp of vegan butter

Directions:
1. This makes between 12-15 muffins. Prepare your muffin tins and turn on oven at 375 degrees.
2. Prepare flax eggs in mixing bowl
3. Add in banana and mash well
4. Add brown sugar, salt, and baking soda. Whisk well.
5. Stir in vanilla, melted butter and mix.
6. Add in flour and oats and stir with a spoon. Lastly, fold in walnuts.
7. Divide batter evenly among muffin tins.
8. Quickly wipe mixing bowl, and add in sugar, flour, and butter mashing all ingredients  together with a fork until crumbly. Generously top muffins with crumble.
9. Bake muffins for 15-20 minutes or until tops are golden brown. Let cool for a few minutes. Best served warm. Store in room temperature covered container. Muffins can be frozen for long term use.

Are you baking these muffins? Instagram or Facebook your creation at #YogiVibesCook and show off what your creativity! You will have a chance to be featured on the blog! Namaste!