Banana muffins are my favorite muffins (except for chocolate chips, which I like occasionally but not too often).
Last year, I spent a lot of time perfecting the recipe for my jumbo banana muffins for two. I think I found perhaps the best recipe for small batches of vegan banana muffins. These things are amazing. I mean, they are exceptional. The only option left was to quadruple this recipe and top these muffins with CRUMB TOPPING. Yes, I said so.
The crumb topping is ready! It’s just raw sugar, vegan Butter, and unbleached white flour! You’ll have plenty of crumbs.
The muffins can be made in two ways:
2) They need about 30 minutes
BAM. BAM.
What do they taste like? Amazey-face.
Moist
Sweet as can be
On top of the Crumbly!
Banana flavor in a pack
Wholesome
Hearty
Filling
Perfect with coffee
These muffins are great for breakfast, as a snack, as a healthy dessert, or as a birthday treat at work (Do people do that anymore? Whatever. HELLO PROMOTION. (or keep them to yourself. Don’t ignore these gems. They couldn’t handle the pain.
Ingredients
Muffins:
- 2 Tbsp flaxseed meal (to make flax eggs)
- Use 5 tbsp of water to make a flax egg
- Don’t worry about the measurements; it’s flexible.
- Brown sugar, 1/2 cup (packed).
- Use coconut oil or Earth Balance vegan Butter instead of 1/4 cup vegan Butter
- 1 tsp vanilla extract
- 2 tsp baking soda
- Half a teaspoon of sea salt
- 1,5 cups of whole wheat pastry (or unbleached All-Purpose) flour
- Half a cup of rolled oats
- 14 cup chopped walnuts ( optional//)
Crumble top:
- 1/4 cup raw sugar
- 5 Tbsp unbleached all-purpose flour
- 2 tbsp vegan Butter (such as Earth Balance).
Instructions
- Preheat oven to 375°F (190°C) and lightly oil a standard muffin tin. (I will make about 10-11 muffins if the original recipe is followed // adjust for changing batch size).
- Mix flaxseed meal with water in a large bowl. Let set for 5 minutes.
- Add the banana to the flax eggs and mash it, leaving a little texture.
- Add the brown sugar, baking powder, and salt, and whisk for a minute.
- Mix vanilla and Butter.
- Stir with a spatula or spoon until combined. Fold in the walnuts, if desired.
- Divide batter evenly between 10-11 muffin pans (adjust as needed if you are changing the batch size). Fill each one to a generous 3/4 (I like to fill mine almost full for an aesthetic effect).
- Add crumble ingredients to your bowl after wiping it. To prepare the crumble topping, mash ingredients with a fork to resemble wet sand. Top muffins generously with streusel. If you have any leftovers, save them for muffins in the future, or use them to make crumbles, pies, and quick breads. ).
- Bake for 17-22 minutes or until the tops are golden and a knife or toothpick comes out clean. Allow to cool in the muffin pan for a couple of minutes. Remove from the tin, and serve hot. Store in a container with a lid at room temperature for 1-2 days. Freeze for longer-term storage.
