– Oat milk – Lemon juice – Ripe bananas – Sunflower oil – Organic brown sugar – Aquafaba – Pure vanilla extract – All-purpose flour – Sea salt – Baking soda – Ground cinnamon – Nutmeg – Walnuts – Ground cinnamon – Salt
In a small bowl, beat the aquafaba until it’s foamy. In a separate large mixing bowl, add the sugar and oil and beat them together until well combined. Then mix the beaten aquafaba into the sugar-oil mixture until well incorporated.
Now that the wet mixture is ready, you can add the dry stuff! Add the flour, salt, baking soda, cinnamon, and nutmeg to the bowl with the wet ingredient mixture. Gently stir everything together with a silicone spatula until they’re just barely combined. A few traces of dry flour left behind is ok.
Transfer the batter to a greased muffin tin. Sprinkle the walnut crumble over the top of each one, then bake.
Bake the muffins at 425ºF until they have risen nicely. Afterward, lower the heat to 350ºF and continue baking until a toothpick inserted in the middle of a muffin comes out clean (or with a few crumbs attached). Let the muffins cool for a few minutes, then enjoy!