Stop being such a basic bitch with your banana nut muffins. Oh sure, the classic banana and walnut ones are yummy but once you make these, you will NEVER make a basic banana nut muffin again.

Makes 8 large muffins or 12 cupcake-size muffins

Crumb topping:

1/4 cup margarine 

1.5 oz quick oats (1/2 cup)

1.5 oz brown sugar (1/4 cup)

1.25 oz flour (1/4 cup)

1 oz chopped pecans (1/4 cup)

.75 oz dried unsweetened coconut (1/4 cup)

Muffins:

11 oz flour (about 2 cups + 2 Tbsp)

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 mashed very ripe banana

1 cup coconut milk*

4 oz brown sugar (2/3 cup)

1/3 cup canola oil

1/4 cup water

1 tsp vanilla

1 Tbsp ground flax seed

2 Tbsp water

2 oz chopped pecans (1/2 cup)

*better to use canned coconut milk which has much more coconut flavor than the 1/2 gallon cartons

Preheat the oven to 350°F.

Line a muffin tin with papers. (If you'd rather, you can well grease the muffin tin instead and not use the papers. Life is full of choices so make the one that is right for you.)

First make the crumb topping. In a medium bowl add the margarine, brown sugar, oats, flour, dried coconut and pecans. Mix it with one hand until combined and the crumb topping holds together.

In a small bowl add the water and ground flax seed to make the flax "egg." Stir and set aside to allow the flax to start to gel up.

In a large bowl combine the flour, baking powder, baking soda and salt and whisk together. 

In a medium bowl mash the banana with a fork. Then, add the coconut milk, brown sugar, oil, water and vanilla and whisk to combine,

Add the flax "egg" to the banana mixture and whisk to combine.

Add the wet ingredients to the dry and mix until almost combined.

Add the chopped pecans. Gently mix the batter until just combined. Do not over-mix!

Fill each muffin tin about 3/4 full, evenly dividing the batter.

Evenly sprinkle the crumb topping on the muffins.

Bake at 350°F for 20 minutes for small muffins and 24 minutes for large ones.. Test the muffins with a toothpick to see if they are done. If the toothpick doesn't come out clean, bake for a few more minutes and test again.

Nutritional information: Per muffin 175 cal., 3.75 g protein, 9.5 g fat