Vegan Banana Crumb Muffins Recipes

VEGAN BANANA CRUMB MUFFINS

Steps:

• Preheat the oven to 360 F / 180 C and lightly grease a muffin pan with oil.
• Mash the bananas in a bowl. Add the sugar, oil and vanilla and mix well to combine.
• In a separate large bowl, combine the flour, baking soda and salt.
• In a third bowl, make the crumb by combining all the ingredients and use a fork to cut in the butter until the mixture is crumbly.
• When the oven is hot, pour the banana mixture into the flour mixture and mix until just combined. Do not over mix. Fill each cup of the muffin tin. They say you should only fill them ¾ full, I fill them to the top and don't have a problem with flat muffins, however I get 10 rather than 12 muffins.
• Sprinkle the crumb over each muffin and bake for 25 minutes or until a toothpick comes out clean.
• Meanwhile, if you are making the glaze (optional) put the icing sugar in a small bowl and add one teaspoon of milk, mix well. If it is too thick, add another teaspoon of milk. Make it thin enough to run off the spoon but not so thin it runs off the muffins too.
• Let the muffins cool completely then drizzle over the glaze.

VEGAN BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size)
• Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
• To the flax egg, add banana and mash, leaving just a bit of texture.
• Add brown sugar, baking soda, salt and whisk for one minute.
• Stir in vanilla, melted butter and mix.
• Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
• Divide batter evenly among 10-11 muffin tins (adjust if altering batch size), filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
• Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You may have leftovers (reserve for future muffins or add to crumbles, pies, quick breads, etc.).
• 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.

BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

VEGAN BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
• Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.

VEGAN BANANA CRUMB MUFFINS

Steps:

• Preheat the oven to 355 degrees F (180 degrees C).
• Peel the Banana (3) and finely crush them with a fork or blend them with a hand blender in a large mixing bowl.
• Add in the Vegetable Oil (60 milliliter), Vanilla Extract (1 teaspoon), and Lemon Juice (1 tablespoon), then mix well.
• Sift in the All-Purpose Flour (250 gram), Caster Sugar (100 gram), Salt (1/4 teaspoon), and Baking Powder (2 teaspoon) and stir loosely.
• Stir in the Pecans (50 gram), mix well, and set aside.
• In a small bowl, mix together All-Purpose Flour (60 gram), Caster Sugar (4 tablespoon), Vegan Butter (2 tablespoon), and Ground Cinnamon (1/2 teaspoon).
• Grease a 12-hole muffin tray with vegetable oil.
• Add the mixture equally to each hole and sprinkle the crumb on top of each muffin, then bake for 20 minutes.
• Remove the muffins from the tray and cool for 15-20 minutes before serving.