Cinnamon Oat Banana Muffins

Some days you just wake up and you want some brown sugar oatmeal, others you wake up and you really want some banana muffins. I just so happened to wake up and want some banana muffins and some oatmeal, so what did I do? I combined the two into this sweet little number that I'd like to share with you today. 

Banana Muffins

2 C flour
Pinch o' salt
1/2 TS baking soda
1 1/2 TS ground cinnamon
3/4 C brown sugar, not packed
1/2 C canola oil
2 TS pure vanilla extract
1/4 C vanilla soymilk 
1 TS apple cider vinegar
4 ripe bananas 
1 TS lemon juice
1 TB maple syrup

Topping

1 TB earth balance
1 TB brown sugar
1 TB flour
1 TB instant oats

1 TS ground cinnamon


Preheat oven to 350 degrees. Line a muffin tin with paper cups, set aside. Mix together the milk and vinegar, set aside to curdle. Whisk together all of the dry ingredients except for the sugar. In a different bowl combine sugar, oil, vanilla. Mash the bananas in a medium bowl with the lemon juice and maple syrup. Add the banana mixture to the sugar mixture then whisk in the milk mixture until combined. Add the wet mixture to the dry and gently fold until the batter is moist, do not over mix. Divide amongst cups, top with cinnamon oat topping.
Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Best when eaten warm, but still taste darn good eaten cold.