Active Ashley's Kitchen

These muffins are light, moist, and topped with a healthy sweet and crunchy streusel.  You can substitute the strawberries for blueberries or any other fruit you desire. 

Ingredients:

Muffins-

1 cup almond flour

1 cup whole wheat flour

1 scoop vanilla protein powder

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 fresh avocado peeled

1 ripe banana

1 egg

2 teaspoons vanilla extract

2 cups diced strawberries

Topping-

1 cup all bran cereal

¼ cup pecans

2 tablespoons light brown sugar

2 tablespoons lite maple syrup

Directions:

1. Preheat the oven to 350 degrees. Spray muffin tins with baking spray or line with liners.
2. Beat avocado, banana, egg, and vanilla extract in a large mixing bowl on medium until smooth.
3. Add flours, protein powder, baking powder, baking soda, and salt.  Mix on medium.  Scrape down the sides as needed.
4. Add diced strawberries.  Fold the strawberries in.
5. Use a large cookie scooper to fill muffin tins.
6. Add all bran cereal, pecans, and brown sugar to a food processor.  Drizzle the maple syrup around the processor.  Quickly pulse to chop and mix. 
7. Sprinkle 1 tablespoon of the bran mixture on the top of each muffin.
8. Bake 25-30 minutes until a toothpick inserted in the center comes out clean.
9. Let cool on a wire rack for at least 10 minutes before removing.
10. Store in an air-tight container.  I usually refrigerate my muffins to keep them fresh.