Blueberry Banana Streusel Muffins

Blueberry Banana Streusel Muffins
Yields 12 muffins

Ingredients:

Muffins:
1 C. Shiloh Farms Organic Rolled Oats
1 C. Shiloh Farms Almond Flour
1 tsp. baking powder
1/3 C. Shiloh Farms Organic Coconut Sugar
1 Tbsp. cinnamon
pinch Shiloh Farms Himalayan Pink Salt
3 very ripe bananas
2 large eggs
1/4 C. milk (or non-dairy milk)
1 tsp. vanilla
1/2 C. fresh blueberries

Streusel Topping:
1/4 C. Shiloh Farms Organic Walnuts (or other nut of choice), finely chopped
3 Tbsp. Shiloh Farms Organic Coconut Sugar
3 Tbsp. very cold butter, cut into 1/2" cubes

Directions:

1. Preheat oven to 350°
2. In food processor or blender, pulse oats until a fine flour is formed
3. In large bowl, thoroughly combine oat flour, almond flour, and other dry ingredients (through salt); set aside
4. In separate bowl, mash bananas; stir in eggs, milk, and vanilla
5. Slowly add wet ingredients to dry; mix well then gently fold in blueberries
6. Pour batter into lined muffin tins; set aside
7. Add walnuts and sugar to small bowl; using a fork, cut in butter until crumbly mixture is formed
8. Top each muffin with 2 tsp. streusel mixture; bake in preheated oven 15-17 minutes or until golden

Variations:
1. No time to make oat flour? Try subbing in an equal portion of PureLiving Sprouted Sorghum Flour instead.
2. If blueberries aren't in season, you can certainly use frozen berries. Or, try using rehydrated Shiloh Farms Organic Wild Blueberries. Just cover 1 part fruit with 2 parts water (or fruit juice) and set for 2-3 hours in refrigerator. Drain excess liquid and proceed with recipe.