INGREDIENTS 

FOR THE MUFFIN:

• 2 large bananas, mashed
• 1/3 cup brown sugar
• 1/2 coconut yoghurt
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 30 ml fresh espresso, cooled
• 1 1/4 cup wholemeal self-raising flour
• 1/2 cup Happy Way Like A Vegan Vanilla Protein Powder 
• 1 tsp bicarb soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• Pinch of salt
• 2 tbsp flax meal
• 1/3 cup plant-based milk

FOR THE TOPPING:

• 1/2 cup wholemeal self-raising flour
• 1/2 cup almond meal
• 1/4 cup brown sugar
• 1/4 cup coconut oil, melted
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves (optional)

METHOD 

1. Preheat the oven to 180˚C. Line a muffin tin with 12 muffin papers.
2. Prepare the topping. Combine the flour, almond meal, sugar and spices in a medium-sized bowl. Pour over the coconut oil, then stir together with a fork until you have a rough, crumbly mixture. Set aside.
3. Mix the flax meal and milk in a small bowl. Stir well, then set aside to thicken.
4. Add the banana, sugar, yoghurt, olive oil, maple syrup, and fresh espresso in a large mixing bowl. Fold the ingredients together until combined.
5. Sift the flour, protein, baking powder, bicarb, cinnamon and salt into the large mixing bowl. Gently fold the dry ingredients into the wet mixture until you have a uniform batter.
6. Add the soaked flax, stirring until evenly combined.
7. Portion the batter into the muffin papers so that each muffin paper is 3/4 full.
8. Sprinkle 1 tbsp of almond crumble topping over each muffin.
9. Bake for 20-22 minutes until golden or cooked, and enjoy! 

Recipe created by @littledelish