Whole Wheat Banana Muffins (Healthy!)

These muffins are a healthy option because of the wheat flour and flax seed. The sugar could probably be reduced further, if desired, but I haven't tried to do that yet. If you don't want to use the wheat flour, just use 1 1/2 cups all-purpose flour. I add some quick oats to the topping, for presentation. Also good in a mini-muffin pan!

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• muffins

• 1  cup whole wheat flour
• 1⁄2 cup all-purpose flour
• 1⁄4 cup ground flax seeds
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg (optional)
• 3  large  very ripe bananas
• 1⁄2 cup brown sugar
• 1  egg, beaten (vegan egg replacer works too)
• 1⁄3 cup butter, melted (Earth Balance Vegan Buttery Sticks work too)

• streusel topping

• 1⁄3 cup brown sugar
• 2  tablespoons flour
• 1  tablespoon butter, cold, cubed
• 1⁄4 teaspoon cinnamon
• 2  tablespoons quick oats, uncooked (optional)
• 1  tablespoon ground flax seeds (optional)

Directions

1. Preheat oven to 375 degrees. Grease muffin pan or use muffin papers.
2. Mix up the flours, flax, baking soda, baking powder, salt and cinnamon in a large bowl.
3. In a smaller bowl, mash bananas. Add sugar, egg and melted butter to bananas.
4. Add banana mixture to flour mixture and stir.
5. Divide mixture evenly into muffin cups, filling each about 3/4 full.
6. Prepare streusel topping. Sprinkle onto tops of muffins and lightly press struesel into batter (so it will stay in place as muffin rises).
7. Bake at 375 degrees for about 20 minutes. They should pass the toothpick (or knife) test.