Banana Oat Crunch Muffins

  • Servings: 20

Ingredients:


Banana Oat Muffins;
1 2/3 cups gluten free flour (preferably Cup 4 Cup) or all-purpose wheat flour
1 ¼ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 ½ cups granulated sugar
2/3 cup finely ground almonds or almond meal
2 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract
½ cup rolled oats (gluten free rolled oats if available, like Bob’s Red Mill)
2 tablespoons ground flaxseed meal, preferably Bob’s Red Mill
8 ounces vanilla yogurt
2 very ripe bananas, mashed with some small chucks remaining
Crunch Topping:
4 tablespoons brown sugar
½ cup sugar
6 tablespoons gluten free flour or all-purpose wheat flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 tablespoons butter, chilled
2 tablespoons rolled oats (gluten free rolled oats if available, like Bob’s Red Mill)