Muffin Top: PB & Banana Muffins w/ Brown Sugar Glaze

Ingredients

Muffin:
1-1/2 cup all-purpose flour
1/3 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cup old fashion oats,
1 cup buttermilk
1/2 cup peanut butter
2 mashed over ripe banana
1 egg, beaten
2 tablespoons coconut oil
1 teaspoon vanilla extract

Glaze Topping:
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons packed brown sugar

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

In a small bowl, combine buttermilk and oats; let soak for 30 minutes.

Stir together flour, baking powder, and salt.  Whisk in the brown sugar.

Stir together oat-buttermilk mixture, peanut butter, banana, egg, oil, and vanilla. Add wet ingredients to dry ingredients, and mix just until moistened.

Fill prepared muffin cups 3/4 full.

In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar.

Spread topping evenly over unbaked muffins.

Bake in preheated oven for 22-25 minutes, until golden brown. Serve warm.

Muffin Top: Tropical Muffins

Ingredients

1 cup coconut milk
1/2 cup flaked coconut
1-1/2 cups all-purpose flour
1-1/2 cups Old Fashion oatmeal, chopped in a food processor
1 egg
1/4 cup coconut oil
1 cup all-purpose flour
1/2 cup brown sugar (I don't like my breakfast muffins too sweet. Feel free to add more sugar!)
2 teaspoons baking powder
1/2 teaspoon salt
2 mashed banana

Directions

Preheat oven to 400 degrees F. Grease muffin cups with butter flavored cooking spray or line with paper muffin liners.

In a blender combine the milk and coconut flakes and pulse until pureed. Set aside.

In a small bowl, combine puree and oats; let soak for 30 minutes.

In a separate bowl, beat together egg and oil; stir in puree-oatmeal mixture.

In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients. Add mashed bananas to batter and stir just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.

Bake in preheated oven for 20 to 25 minutes (22 minutes works perfectly in my oven), until a toothpick inserted into the center of a muffin comes out clean.

Serves 8 large muffins