Muffins
3 over ripe bananas 1 cup strawberry puree
2 egg substitute 1 tsp. vanilla
1/4 cup coconut oil 1 tsp. cinnamon
2 tsp. baking soda 1 tsp. baking powder
1/2 tsp. salt 1 1/2 cups flour of choosing
1/2 cup uncooked oats 1/2 cup brown sugar
1/2 cup granulated sugar
Topping
1/4 brown sugar 1/8 tsp. salt
1/3 cup flour 2 Tbsp. coconut oil
* Preheat oven to 375 F and lightly oil approx. 16 muffin tin wells. (or use papers)
* Mash bananas in medium mixing bowl and mix in strawberries, vanilla, melted coconut oil, and egg replacement.
* In a separate bowl mix together flour, oats, salt, sugars, baking soda, baking powder, and cinnamon. Once dry ingredients are mixed together, add to first bowl with banana mixture and stir together.
* Scoop (I use an ice cream scoop) approx. half a cup of batter into each muffin well.
* Mix topping together by placing sugar, salt, and flour into a small mixing bowl. Add coconut oil and mix until a bit crumbly. Use a teaspoon to divide on top of muffin batter.
* Bake for approximately 25 minutes. Cool on rack. Store air tight.
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