Banana Coffee Cake Muffins

Instructions

• Preheat the oven 375°F (190°C). Line a 12-cup muffin tin with liners.
• Make the muffin batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a medium bowl, whisk together the melted Country Crock® Plant Butter with Avocado Oil, eggs, oat milk, and vanilla until smooth.
• Whisk the wet ingredients into the dry ingredients until evenly combined, then fold in the mashed bananas with a rubber spatula until incorporated.
• Make the cinnamon sugar: In a small bowl, stir together the cinnamon, granulated sugar, and melted Country Crock® Plant Butter with Avocado Oil until a paste forms.
• Make the streusel topping: In a medium bowl combine the oats, flour, granulated sugar, cinnamon, nutmeg, and melted Country Crock® Plant Butter with Avocado Oil. Mix with a spatula until crumbles begin to form; the mixture should be slightly dry.
• Using an ice cream scoop, scoop the batter into the muffin liners, filling each a little less than halfway. Add a bit of the cinnamon sugar paste to the center of each muffin cup, then top with another small scoop of the batter, filling the liners three-quarters of the way. Evenly divide the streusel topping among the tops of the muffins.
• Bake the muffins for 20–25 minutes, or until golden brown. Remove from the oven and let cool for 30 minutes.
• Meanwhile, make the icing: In a small bowl, whisk together the powdered sugar and Country Crock® Plant Cream, until loose enough to drizzle but stiff enough to hold its shape once set. Add more Country Crock® Plant Cream or powdered sugar until your desired consistency is reached.
• Drizzle the muffins with icing before serving.
• Enjoy!