Fluffy and soft banana bread muffins with hints of coffee and cinnamon. Topped with a crunchy cinnamon oat topping.
Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.
In a small bowl, prepare flax egg by whisking together flax seed meal and water. Set aside for 3 min. to thicken up.
In a large bowl, combine mashed bananas, coconut oil, maple syrup, and flax egg. Whisk to combine. Add in flours, espresso powder, cinnamon, baking soda and powder, and salt. Stir until a smooth and slightly thick batter forms. Taking a small ice cream scoop, scoop batter into muffin liners until ¾ full.
In a separate bowl, combine all topping ingredients. Stir until oats are fully saturated. Take a heaping tbsp of oat topping and cluster on top of the muffins. Slightly press down so the topping doesn't fall off. Bake for 38-40 min. or until toothpick inserted comes out clean and tops are golden brown. Important! Let cool for 10 min. before serving. Drizzle with a bit of icing and enjoy!