Ingredients
for 12 muffins
Muffin Batter
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅓ cup Country Crock® Plant Butter with Avocado Oil, melted
- 2 large eggs
- ¾ cup oat milk
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
Cinnamon Sugar
- ¼ cup ground cinnamon
- ¼ cup granulated sugar
- 2 tablespoons Country Crock® Plant Butter with Avocado Oil, melted
Streusel Topping
- 1 cup rolled oats
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ cup Country Crock® Plant Butter with Avocado Oil, melted
Icing
- ⅓ cup powdered sugar
- 1 tablespoon Country Crock® Plant Cream
Nutrition Info
- Calories 355
- Fat 16g
- Carbs 49g
- Fiber 3g
- Sugar 21g
- Protein 5g
Estimated values based on one serving size.
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Preparation
- Preheat the oven 375°F (190°C). Line a 12-cup muffin tin with liners.
- Make the muffin batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, whisk together the melted Country Crock® Plant Butter with Avocado Oil, eggs, oat milk, and vanilla until smooth.
- Whisk the wet ingredients into the dry ingredients until evenly combined, then fold in the mashed bananas with a rubber spatula until incorporated.
- Make the cinnamon sugar: In a small bowl, stir together the cinnamon, granulated sugar, and melted Country Crock® Plant Butter with Avocado Oil until a paste forms.
- Make the streusel topping: In a medium bowl combine the oats, flour, granulated sugar, cinnamon, nutmeg, and melted Country Crock® Plant Butter with Avocado Oil. Mix with a spatula until crumbles begin to form; the mixture should be slightly dry.
- Using an ice cream scoop, scoop the batter into the muffin liners, filling each a little less than halfway. Add a bit of the cinnamon sugar paste to the center of each muffin cup, then top with another small scoop of the batter, filling the liners three-quarters of the way. Evenly divide the streusel topping among the tops of the muffins.
- Bake the muffins for 20–25 minutes, or until golden brown. Remove from the oven and let cool for 30 minutes.
- Meanwhile, make the icing: In a small bowl, whisk together the powdered sugar and Country Crock® Plant Cream, until loose enough to drizzle but stiff enough to hold its shape once set. Add more Country Crock® Plant Cream or powdered sugar until your desired consistency is reached.
- Drizzle the muffins with icing before serving.
- Enjoy!
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