Almond Banana Bread Muffins

Preheat oven to 375F. Spray muffin pan with cooking spray or add paper liners and set aside. In a medium bowl, mash bananas. Then add almond butter, egg, honey, 1/2 cup rolled oats, almond flour, ground flax seed, vanilla extract, baking soda, 1/2 teaspoon cinnamon, and salt. Stir all ingredients together until the batter is smooth. For the crumble topping, to a separate bowl, add 1/2 cup rolled oats, brown sugar, sliced almonds, 1/4 teaspoon cinnamon, and coconut oil. Use your hands to incorporate the coconut oil and combine the crumble. Add batter to muffin tin, about 2/3 full. Disperse crumble topping evenly across the muffins. Bake for 15 minutes, or until a toothpick inserted into the middle comes out clean. These muffins can be stored in an air-tight container for up to a week.