Banana-Date Muffins with a Crunchy Oat-Almond Topping, Vegan and Virtually Oil-Free

For the muffins:
Preheat oven to 350F.

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.

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).

For the topping:
Combine ingredients for topping in a small bowl. Sprinkle on top of unbaked muffins (the topping is optional—it’s tasty but not essential).

Bake for 25 minutes or so, or until muffins pass the toothpick test (this will vary by oven).