Healthy Banana Blueberry Oatmeal Muffins

For the Muffins

• 1 1⁄4 C oat flour
• 1 C quick oats
• 2 1⁄2 tsp baking powder
• 1⁄2 tsp baking soda
• 1 1⁄2 tsp cinnamon
• 1⁄2 tsp nutmeg
• 1⁄4 tsp salt
• 1 banana, mashed
• 1⁄2 C nonfat vanilla greek yogurt
• 1⁄4 C vanilla protein powder
• 1⁄4 C creamy almond butter
• 1⁄2 C Stevia
• 1 egg
• 2 Tbsp almond milk*
• 1⁄2 tsp lemon juice
• 6 oz. blueberries
• 1 tsp cornstarch

For the Streusel

• 3 Tbsp quick oats
• 1 1⁄2 tsp flax
• 1 Tbsp coconut sugar (or brown sugar)
• 1 Tbsp Stevia
• 1⁄2 tsp cinnamon

1. Preheat the oven to 425°F and line a muffin tin with cupcake liners. Spray each liner with cooking spray and set aside.
2. In a small bowl, toss the blueberries in the cornstarch. Set aside.
3. In a small bowl, mix the "streusel" ingredients until combined. Set aside.
4. In a large bowl, whisk together the oat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
5. n a medium bowl, combine the banana, yogurt, almond butter, protein powder, Stevia, egg, almond milk, and lemon juice until smooth. Pour into the dry ingredients and fold gently until just combined.
6. Fold in the blueberries until just combined.
7. Using an ice cream scoop (or about 3-4 tablespoons of batter), portion out the muffin batter into the prepared muffin tin. The batter should completely fill the tin. Sprinkle 1-2 tsp of the streusel on top of each muffin.
8. Bake for 6-7 minutes, then without opening the oven, lower the oven temperature to 350° and bake for an additional 8-12 minutes until an inserted toothpick comes out clean. Let the muffins cool for 5 minutes in the pan, then transfer to a wire cooling rack to finish cooling.

*If baking at LOW altitude (less than 3500 ft) add an additional 2 tablespoons milk for a total of 1/4 cup almond milk.

Nutrition facts are a calculated estimate of 1 muffin, including the streusel.