Step 1

Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins as original recipe is written // adjust if altering batch size). Dust with gluten free flour and shake out excess.

Step 2

Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.

Step 3

Add banana and mash, leaving just a bit of texture.

Step 4

Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.

Step 5

Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.

Step 6

Add almond meal, gluten-free oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.

Step 7

Divide batter evenly among 9-10 muffin tins (amount as original recipe is written // adjust if altering batch size), filling all the way full (I like big muffins!).

Step 8

Quickly rinse your mixing bowl and then add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.

Step 9

Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. It’s better to slightly over-bake these than under-bake because the gluten-free flour blend takes longer to cook all the way through.

Step 10

Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.

Step 11

Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.