Vegan Banana Crumb Muffins
These are a family favorite! They are moist, tender, and full of flavor.
Servings: 12 Muffins
Calories: 227kcal
Ingredients
Muffin batter
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup white sugar
- ¼ cup brown sugar
- 4 bananas
- 2 TB Oatmilk any alternative milk
- ⅓ cup neutral oil
Topping
- ⅓ cup brown sugar
- 2 tablespoons flour
- ⅛ teaspoon ground cinnamon
- 1 tablespoon cold butter
Instructions
- Start by preheating your oven to 375 degrees and either putting muffin liners in a standard 12-cup muffin tin or greasing your muffin tin; set aside.
- Mix your dry ingredients from the muffin batter list together and set aside.
- Throw your peeled bananas into a stand or (a hand mixer with a bowl) and mix until your bananas are mashed, then add the sugars, 2 TB milk, and ⅓ cup oil.
- Hand mix your dry and banana mixture. Don't overmix. You can scoop out even scoops into the prepared muffin tin and set them aside when mixed.
- Grab your topping ingredients, and mix everything but the butter. Once mixed, take your pastry cutter and cut the cold butter into the topping mix; once it looks like coarse cornmeal, sprinkle it on the top of each muffin batter.
- Bake for 15-18 minutes, being careful not to overbake. A toothpick should come out clean when done.
Notes
- This recipe was altered from All Recipes-Lisa Kreft
- Check out the blog post for recipe Q&A
Nutrition
Serving: 1muffin | Calories: 227kcal | Carbohydrates: 39g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 245mg | Fiber: 2g | Sugar: 22g