Blueberry Banana Muffins with an Oatmeal Streusel Topping

I probably seem like a liar with all of the breakfast goodies I have been baking... since I said I have them on such rare occasions! I happened to have a bunch of bananas and some blueberries that were getting close the the point of no return and I had my smoothie limit for the day so I had no choice! (Okay I totally had a choice, but let's move on.)

This isn't your typical high domed muffin recipe-- but it is super moist and bursting with blueberry and banana flavor. If you want to add different berries, or add multiple berries-- go for it. The more berries, the merrier!!

Muffin Ingredients:

• 4 large bananas, mushed
• 1/2 cup vegan butter, melted
• 1/2 cup brown sugar
• 2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 2 cups fresh blueberries

Streusel Ingredients:

• 1/4 cup brown sugar
• 1/2 cup quick oats
• 1/4 cup flour
• 3 tablespoons vegan butter, melted

Preparation:

1. Preheat your oven to 375 degrees
2. Mix together all dry streusel ingredients. 
3. Add the 3 tablespoons of melted butter-- using your hand to combine until all dry ingredients are wet.
4. Put streusel into the refrigerator until needed.
5. Peel all bananas and put them into a stand mixer.
6. On low speed, using the paddle attachment, mush the bananas.
7. While still on low speed, add 1/2 cup each brown sugar and butter.
8. Mix until incorporated. 
9. In a large bowl, mix together the flour, cinnamon, baking soda, baking powder, and sea salt.
10. Create a well in the center of the dry ingredients.
11. Pour the wet mixture into the well. 
12. Add the blueberries, and gently fold mixture with a rubber spatula. (do not over-mix!)
13. Divide batter evenly between 18 muffin tins.
14. Take the streusel out of the refrigerator and sprinkle over the tops of each muffin.
15. Bake for 18-22 minutes, until muffin tops brown and toothpick comes out clean.
16. Let cool before eating.

Enjoy!!