Banana Muffins with Crumb Topping- Vegan and GF

Preheat oven to 350*- Makes 12 muffins

• 1 Tbs ground flax seeds, mixed with 1 Tbs. apple cider and 1 Tbs. water
• 4 medium ripe bananas
• 1/2 cup maple syrup
• 1/4 cup organic oil ( safflower, canola or coconut oil)
• 1 tsp vanilla extract
• 2 tsp baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp sea salt
• 1-½ cups GF, Dairy Free flour
• ½ cup GF oats, ground

• Crumb Topping:
• 1/4 cup brown sugar
• 3 Tbs. GF, Dairy Free flour
• 3 Tbs. GF Oats
• 3 Tbs. organic oil

Step-by-step Instructions:

1. Preheat oven to 375 degrees and either grease or line a muffin tin with paper.
2. In small bowl, dissolve the flax seed, water and apple cider vinegar. Let set for 5 minutes.
3. In large mixing bowl, mash the bananas, and mix with the maple syrup, oil and vanilla. Add the flax seed.
4. In another bowl, combine the dry ingredients, the GF flour, GF oats, baking soda, baking powder, cinnamon and salt.
5. Add the dry ingredients to the wet ingredients, mixing well.
6. Fill muffin tins 3/4 full.
7. Mix the topping ingredients and sprinkle on top of muffins.
8. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.