Prep Time: 15 min Cooking Time: 25 – 30 min ⠀ Servings: 12 Muffins
1 Flax Egg (1 tablespoon ground flaxmeal + 3 tablespoons water)
2 Cups Flour of your choice (prefer Coconut, Almond, Buckwheat, or Whole Wheat)
1 Cup Rolled Oats
2 tsp baking powder
½ tsp baking soda
½ tsp salt (I like fine-grain sea salt)
1 tsp ground cinnamon
3 medium ripe bananas, mashed
1 can Unsweetened Coconut Milk
1/2 cup pure maple syrup
¼ Cup melted Coconut Oil
2 tsp Coffee Extract
2 Cups chopped Fresh Pineapple
¼ Cup Flour
¼ Cup Rolled Oats
¼ Cup Unsweetened Coconut Flakes
3 Tbsp Maple Syrup
Preheat the oven to 375oF. Line a standard-size 12-cup muffin tin w/ Coconut Oil.
Make the flax egg. In a small bowl, stir together the flaxmeal and water. Let sit for about 5 minutes until thickened.
In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
In a blender, mix bananas, flax egg, milk, pure maple syrup, coconut oil, and vanilla extract. Pour the wet ingredients into the flour mixture and whisk together, just until blended. Stir in pineapple chunks with a wooden spoon.
Divide the batter between the muffin cups - about 1/3 cup worth of batter for each cup. I use a trigger-handled ice cream scoop and it makes scooping so, so easy.
Make the streusel topping. In a small bowl, stir together the flour, oats, coconut, and salt with a fork. Add the maple syrup and stir with the fork or use your fingers to mix until crumbly. I prefer to use my (clean) fingers to mix the streusel together. Top the muffins with the streusel mixture, dividing evenly between the muffins.
Bake until the tops are springy and a toothpick inserted into the center comes out clean, 20-25 minutes. Allow to cool for about five minutes in the tins, then remove from the tins and place the muffins on a wire rack to cool completely.
Muffins keep well in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well.