Bake This Banana Oatmeal Muffin Breakfast For Weight Loss

INGREDIENTS Muffins: 1 tablespoon flaxmeal 3 tablespoons water 3 ripe bananas 3 ounces vanilla soy yogurt 1/2 cup organic sugar 1/2 avocado, peeled, pitted, and mashed 1 1/2 teaspoons vanilla extract 1 cup white whole-wheat flour 2 scoops plant-based protein powder (I used pea protein; about 1/2 a cup) 1 teaspoon baking soda 1/2 teaspoon salt Crumb topping: 1/3 cup brown sugar 3 tablespoons white whole-wheat flour 2 tablespoons rolled oats 1/8 teaspoon cinnamon 1 tablespoon Earth Balance, refrigerated

DIRECTIONS Preheat oven to 350°F. Line a muffin pan with 12 liners. In a small bowl, mix the flaxmeal and water together, and set aside. In a medium-size bowl, mash the bananas with a fork. Add the soy yogurt, sugar, avocado, and vanilla and mix until combined. Add the flaxmeal and water mixture. In a separate bowl, mix together the flour, protein powder, baking soda, and salt. Stir that into the banana-avocado mixture. Divide the batter between the 12 muffin cups.

Now it's time to make the crumb topping. In a small bowl, mix together the brown sugar, flour, rolled oats, and cinnamon. Add the cold Earth Balance and use a fork to mix it into coarse crumbles. Sprinkle a little oat crumble on top of each muffin. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out dry. INFORMATION Category Breakfast/Brunch Yield 12 Cook Time 40 mins NUTRITION Calories per serving 166