I&S Bakes: Vegan Banana Crumble Muffins

Anyone else constantly have a stack of rotting bananas on their counters?

My favorite way to use bananas past their prime is to make banana bread. But the other week I wanted to make something different…MUFFINS.

I found this recipe from Minimalist Baker and they came out SO GOOD. I’ve been eating them as dessert after dinner. Thinking back, I should have added chocolate chips to them!

Below is the recipe with the switches I made. If you would like to view the original recipe, click here.

Ingredients:

Muffins:

Crumble Top:

  • 1/4 cup raw sugar
  • 5 Tbsp unbleached all-purpose flour
  • 2 Tbsp vegan butter (such as Earth Balance)

Instructions:

  1. Preheat oven to 375 degrees F and lightly grease a standard size muffin tin with coconut oil.
  2. Prepare chia egg in a large mixing bowl. Let set for 5 minutes.
  3. Add banana and mash, leaving just a bit of texture.
  4. Add coconut sugar, baking soda, salt and whisk for one minute.
  5. Stir in vanilla, melted coconut oil and mix.
  6. Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
  7. Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full.
  8. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel.
  9. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

 

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