Ingredients

Directions

If Making Streusel: 1. Cut butter into small cubes and place on counter to soften to room temperature (only if making streusel topping). 2. In a small bowl, place AP Flour (1/4 c), Brown Sugar (3 tbsp), and Butter cubes. 3. Use a fork (or your fingers) to mix until crumbles form and no dry flour remains in the bowl. 4. Chill for at least 1 hour in the fridge (or 15 mins in the freezer) Prep: 1. Preheat oven to 375F. 2. Wash blueberries. 3. Mash bananas (2) 4. Line a 12-muffin pan with muffin liners (optional, but HIGHLY recommended!) 5. I recommend also spraying the entire muffin pan (including the liners) with cooking spray to prevent muffins from sticking to the liners (as well as making the pan much easier to clean). Cook: 1. In a large bowl, mix together Whole Wheat Flour (1 c), Oats (2/3 c), Baking Powder (1 1/2 tsp), and Cinnamon (1 tsp). 2. In a separate medium bowl, mix together the Eggs (2), mashed Bananas (2), Vanilla Yogurt (1), Avocado Oil (1/4 c), and Honey (1/2 c). 3. Fold the blueberries into the web ingredients. 4. Pour the wet ingredients into the large bowl with the dry ingredients and mix until just combined (a few small lumps are fine). 5. Scoop equal portions of the batter into each of the muffin pan spots. 6. Remove streusel from fridge/freezer and sprinkle by hand on top of each muffin 7. Bake for 18-22 minutes, until a toothpick inserted into the middle comes out clean (other than blueberry juice :-D) 8. Transfer muffins to a cooling rack and allow to cool before serving Can be stored in refrigerator for up to 5 days or the freezer for up to 3 months.