I have to admit that with an egg-allergy, we don’t do much baking around our house. I had some frozen bananas in my freezer taking up space and I thought I would make some muffins. **This is my adaptation from a recipe I found online.** Feel free to customize as you wish!
3 ripe bananas
1/2 c. vegetable oil
1/2 c. all-natural applesauce
3/4 c. sugar
1 tsp. salt
1 tsp. baking soda
2 1/2 c. whole wheat flour, divided
1/2 tsp. cinnamon (optional)
3/4 c. fresh or frozen blueberries
1/2 c. brown sugar
4 tsp. nondairy butter
Preheat the oven to 350 degrees. In a medium bowl, mash the bananas with the oil, applesauce, and sugar. Mix well. In a small bowl whisk together the salt, baking soda, 2 c. of flour, and cinnamon (if you would like). Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the bluberries.
Pour the batter in a greased or lined muffin pan. In a small bowl, combine the remaining 1/2 c. flour, the brown sugar, and the nondairy butter. Use a fork to help the mixture become crumbly. Sprinkle the crumbs onto the muffins. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.