1tbsplight brown sugarwhite sugar is fine as well.
1tbspvegan margarine or spread
Preheat oven to 190°C (gas mark 5) and prepare a muffin tin with cupcake liners in each hole (6 muffin holes).
Prepare flax egg in a bowl and let it sit while you are preparing other ingredients.
In a mix bowl, mash the banana and add in the sugar, salt, vanilla extract and melted margarine. Mix in the flax egg.
Sift in the flour and the baking soda, and mix until just combined. Careful not to over mix!
Fold in the oats and the chocolate bits. Divide batter evenly among 6 muffin holes. I filled mine nearly to the top of each muffin.
If you are using the crumble topping like the pictures (optional), mix the ingredients together with a fork until crumbly. Top the muffins with the crumble (you may not have to use it all)
Baked the muffins for 25 to 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Leave them cool down completely before serving. Leftovers can be stored in an airtight container in room temperature up to 3 days.
*1 flax egg is made with 1 table spoon of ground flaxseed and 3 table spoons of water. Just mix them together in a bowl and leave for 15 minutes (5 minutes if using hot water). It will thicken and the texture will be gloopy like egg.