Muffin Remah Pisang Vegan

Instructions

1. Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size)
2. Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
3. To the flax egg, add banana and mash, leaving just a bit of texture.
4. Add brown sugar, baking soda, salt and whisk for one minute.
5. Stir in vanilla, melted butter and mix.
6. Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
7. Divide batter evenly among 10-11 muffin tins (adjust if altering batch size), filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
8. Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You may have leftovers (reserve for future muffins or add to crumbles, pies, quick breads, etc.).
9. 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.