Coffee Cake Banana Muffins

INGREDIENTS
FOR THE MUFFINS:
2 cup of flour (I use all purpose but you can also use whole wheat, pastry flour, or a glu20 free 2–2 substitute)
1 teaspoon of baking soda
2 teaspoon of baking powder
1/4 teaspoon of salt
2 teaspoons of cinnamon
1/2 cup of maple syrup
1 cup of almond milk
1/3 cup of nut butter- I used peanut butter this time but have also made these with almond butter
2 teaspoon of vanilla extract
2 medium banana, mashed
FOR TOPPING:*
1 1/4 cup of all purpose flour
1/3 cup of sugar
1/3 cup of light brown sugar, packed
1 1/2 teaspoons of ground cinnamon
1/2 cup of vegan butter, melted
INSTRUCTIONS
Pre-heat oven to 350 degrees F. Grease a muffin tin (you can also use liners but I still recommend giving the muffin liners a god spray with cooking oil).
In a large bowl, mash your 2 bananas until very few lumps remain. Add in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.
Into the same bowl, add in the flour, baking soda, baking powder, salt, and cinnamon.
In a separate medium bowl, stir together all of the ingredients for the topping.
Evenly spoon the mixture into the muffin cups. Top with the crumble topping, evenly distributing it across the 12 muffins.
Bake in oven for 20-25 minutes or until golden brown. Let cool slightly and ENJOy