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Banana Muffins with Coconut Streusel Topping

12 Servings Recipe By

Ingredients

  • 1 tablespoon Flaxseed, Ground
  • 3 tablespoons Water, Hot
  • 4 individual Dates
  • 1/2 cups Almond Milk
  • 3/4 cups Oat Flour #1
  • 1 cup Chestnut Flour
  • 1/2 cups Almond Flour
  • 2 tablespoons Omega Seed Sprinkles
  • 2 teaspoons Cinnamon #1
  • 1 teaspoon Nutmeg
  • 1 teaspoon Baking Powder
  • 1/2 teaspoons Psyllium Husk Powder
  • 1/2 teaspoons Pink Himalayan Salt #1
  • 1/2 teaspoons Baking Soda
  • 2 medium Banana
  • 1/4 cups Olive Oil
  • 2 tablespoons Honey
  • 2 teaspoons Vanilla Extract
  • 3 tablespoons Coconut Oil
  • 1/4 cups Rolled Oats, Gluten Free
  • 1/4 cups Oat Flour #2
  • 1/4 cups Coconut Palm Sugar
  • 2 tablespoons Coconut, Shredded, Unsweetened
  • 1/2 teaspoons Cinnamon #2
  • 1/8 teaspoons Pink Himalayan Salt #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 300 Calories
  • 14g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 231mg Sodium
  • 37g Total Carb
  • 6g Fiber
  • 11g Total Sugars (Includes 7g Added Sugars)
  • 5g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Natural Fit Foodie for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine ground flaxseed and hot water in a bowl and set aside.
  2. Remove the pit from the date and set in a bowl with the almond milk to soak.
  3. Combine Oat Flour #1, chestnut flour, almond flour, Omega Seed Sprinkles, Cinnamon #1, nutmeg, baking powder, psyllium husk powder, Pink Himalayan Salt #1 and baking soda in a bowl until well-combined.
  4. In a blender, combine bananas, then add olive oil, honey, vanilla, flaxseed mixture and soaked dates with milk. Pulse until well-combined.
  5. Combine the wet ingredients and dry ingredients until well-combined.
  6. Divide the mixture among greased muffin tins.
  7. In another bowl, combine coconut oil, rolled oats, Oat Flour #2, coconut sugar, shredded coconut, Cinnamon #2 and Pink Himalayan Salt #2.
  8. Spoon approximately a Tablespoon of the crumb topping on each muffin.
  9. Bake at 350 degrees for 30 minutes.
  10. Let cool.
  11. Divide among indicated number of gallon bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Serve at room temperature or warm in a microwave for a few seconds.

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