Peanut Butter Banana Streusel Muffins

While I try not to consume too much added sugar, sometimes it is fun to have a little treat. I made these for a friends birthday and while they are still generally healthy, they do contain coconut sugar. Coconut sugar is really just sugar, but it is supposed to have a lower glycemic index than refined sugar; it looks and tastes like brown sugar though and it doesn't make food super sweet as refined does. I was very pleased with these muffins and I think they would make a great treat for kids, or a grab and go breakfast! While all of my recipes are gluten-free, you can still usually replace my gluten-free items/ingredients with whole-wheat flour, etc. Make note: If you DO want them to be gluten-free, make sure you purchase gluten-free oats/gluten-free oat flour.

​Servings: 12
Prep/Total Time: 35 minutes 

Ingredients:
Muffins:

• 1  cup oat flour
• 2 tbsp coconut oil
• 6 Tbsp peanut butter
• 1/4 cup packed raw coconut sugar
• 1/2 cup unsweetened vanilla pea milk (or your favorite milk/milk alternative)
• 1 egg
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup ripe mashed bananas
• 1/2 cup gluten-free carob chips (or chocolate chips)

Streusel Topping:

• 1/4 cup oat flour
• 1/4 cup old fashioned rolled oats
• 1/4 cup raw coconut sugar
• 1/2 tsp ground cinnamon
• 4 Tbsp peanut butter
• 1 Tbsp coconut oil
• 1/4 cup gluten-free carob chips (or chocolate chips)

Directions:

1. Preheat oven to 375.  Line muffin tin with paper liners; set aside.
2. In a small bowl, combine 1/4 cup oat flour, 1/4 cup raw coconut sugar and cinnamon.  Using a fork, mix in peanut butter and oil until crumbly.  Stir in carob chips and set aside as the streusel topping.
3. In a large bowl, combine the oil and peanut butter and beat with an electric mixer until creamy, about 30 seconds.  Add the flour, coconut sugar, almond milk, egg, baking powder, baking soda and salt.  Beat on low speed just until combined, scraping down the sides of the bowl.  Stir in banana and carob chips.
4. Spoon batter into prepared muffin cups, filling two-thirds full.  Generously sprinkle streusel topping over filled muffin cups.  Bake for 20 minutes or until toothpick inserted in center comes out clean.  Allow muffins to cool on wire rack for 5 to 10 minutes; serve warm.
5. I wrapped some of the muffins in saran wrapped and popped them into the freezer. When I am ready to eat them I will sit them out and let them thaw and then heat up in the toaster oven for a few minutes.