Banana-Date Muffins With A Crunchy Oat-Almond Topping, Vegan And Virtually Oil-Free

• FOR THE MUFFINS:
• 1 Tablespoon Ground Flaxseed
• 3 Tablespoons Cold Water
• 1/4 cups Unsweetened Applesauce
• 1/4 cups Brown Sugar
• 1/2 teaspoons Vanilla Extract
• 1/2 cups Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 2 whole Ripe Bananas, Mashed
• 1/2 cups Dates, Chopped
• 2 Tablespoons Almond Milk (or Water), As Needed
• FOR THE TOPPING (OPTIONAL BUT TASTY):
• 1 Tablespoon Oil
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Flour
• 2 Tablespoons Rolled Oats
• 1 Tablespoon Blanched Almonds

1. For the muffins:
2. Preheat oven to 350F.
3. In a small bowl, mix together ground flaxseed with the cold water to make your "flax egg." Put in the fridge for 5-10 minutes while you gather your ingredients.
4. In a bowl, combine applesauce, sugar, "flax egg," and vanilla. Add flours, baking soda, baking powder and salt. Stir until just combined. Stir in the mashed banana and dates. If batter is too thick, add the almond milk. Pour batter into lined muffin pan (12 muffins).
5. For the topping:
6. Combine ingredients for topping in a small bowl. Sprinkle on top of unbaked muffins (the topping is optional-it's tasty but not essential).
7. Bake for 25 minutes or so, or until muffins pass the toothpick test (this will vary by oven).

muffins, ground flaxseed, water, ubc, ubc, vanilla, whole wheat flour, allpurpose, ubc, ubc, ubc, bananas, dates, almond milk, topping, oil, brown sugar, flour, rolled oats

Taken from tastykitchen.com/recipes/breads/banana-date-muffins-with-a-crunchy-oat-almond-topping-vegan-and-virtually-oil-free/ (may not work)