Vegan Banana Crumb Muffins
Hello lovelies! So much for posting more often, huh? Haha well I hope you enjoy this delicious and super easy banana crumb muffin recipe. Oh, and spoiler alert: they are VEGAN!
Okay so I've been wanting to try out a vegan muffin recipe for a while now but just haven't had the time or the right amount of overripe bananas. So obviously I couldn't ignore the perfect opportunity to make these... even if I started this project 30 minutes before I had to be at work. (Needless to say I was a little late, but it was so totally worth it!)
I had my brother try one right out of the oven and his response to my "Is it any good?" question was : "Yeah. It tastes like banana." Super helpful, right? Since I was already late, I didn't have much of a choice but to bring them straight from the oven to my car to my coworkers and hope for the best.
Okay so these muffins are absolutely amazing. They are super delicious, flavourful, and are definitely worth the minimal effort it takes to make them. I was honestly ecstatic about how well they were received by vegan and non vegan alike. Also side note: I'm pretty sure I showed certain people that not all vegan food is super weird, unattainable, and funny tasting. Just saying...
Vegan Banana Bread Muffins
(adapted from kitchentreaty's recipe)
yield: 12 STANDARD SIZE OR 9 JUMBO MUFFINS
prep time:20 MINUTES
cook time: 22-25 MINUTES
total time: 45 MINUTES
*calories:
247 (standard size 12 muffins)
330 (Jumbo 9 muffins)
INGREDIENTS:
Muffins:
- 2 tablespoons flax meal + 6 tablespoons water
- 1 cup whole-wheat flour (can substitute all-purpose flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon of cinnamon (or more if you want!)
- 1 1/2 cups mashed overripe bananas (about 4 medium bananas)
- 1/2 cup light brown sugar
- 1/2 cup applesauce
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Crumb topping:
- 5 tablespoons flour
- 3 tablespoons brown sugar
- 2 1/2 tablespoons earth balance (cold)
*Calories vary based on the the ingredients used. These are basic estimates.
DIRECTIONS:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with whatever suits your fancy. I used a bit of Earth Balance.
- In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
- In a large bowl, whisk together the flours, baking soda, cinnamon, and salt.
- In a medium bowl, mash the bananas. If you're pressed for time or feeling lazy, you can use the electric mixer to mash your bananas. Stir in the brown sugar, applesauce, vegetable oil, vanilla extract, and flax/water combination.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir just until the ingredients are incorporated. Batter will be thick.
- Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
- Crumb topping: in a small bowl, stir together flour and brown sugar. Cut in vegan butter until a crumb-like texture is formed. Sprinkle over the tops of muffin batter.
- Bake for 22 - 25 minutes, until the crumb topping is golden brown/a toothpick inserted into the center of the muffins comes out clean.
- Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely. This is what you're supposed to do anyway. I literally took the tin and put it in my car.
- These muffins keep for 3 - 4 days (not that they'll last that long) in an airtight container at room temperature, or freeze in a zipper bag.
* 211 Calories (MY BATCH MADE ABOUT 14 MUFFINS, SO THIS IS ABOUT HOW MANY CALORIES WERE IN EACH)
Enjoy!
love always,
xo
