1½ cups white whole wheat flour (or all-purpose white)
½ teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries, washed and dried well
3 ripe medium bananas, mashed (or 2 ½ large will work too!)
1 large carrot, grated (use medium holes on the box grater)
⅔ cup sugar
1 egg
⅓ cup Greek Yogurt, plain
1 teaspoon pure vanilla extract
½ cup melted butter, (or coconut oil or ¼ cup oil + ¼ applesauce)
Crumble Topping
⅓ cup brown sugar, packed
½ teaspoon cinnamon
2 tablespoons flour
2 tablespoons cold butter
2 tablespoons oatmeal flakes (I use the quick)
½ cup chopped pecans, almonds or walnuts
INSTRUCTIONS
Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners.
Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Toss blueberries in to coat in dry ingredient mixture.
In a separate bowl, mix together mashed bananas, carrot, sugar, egg, yogurt, vanilla and melted butter or if you are using a lighter recipe, the oil + applesauce.
Add in flour mixture and stir just until combined. (Do not overmix)
Divide batter evenly into 12 muffin cups using a full sized ice cream scoop. Batter will be almost to the top of the muffin liners.
In a small bowl combine brown sugar, cinnamon, flour and cold butter until mixed. Using your fingers incorporate the oatmeal and nuts. You want a crumbly mixture.
Divide topping over muffins.
Bake 20 -25 minutes or until a toothpick comes out clean.
