Anna’s Easy-Peasy Vegan Recipe Pick: Vegan Banana Crumb Muffins
This week’s featured easy vegan recipe is by the Minimalist Baker and it’s one of my all time favorite treats, in part because you make everything in one bowl so clean-up is a breeze! My boyfriend is a big fan as well. When I made them, I made a few adaptations, which I will put in parenthesis after the original ingredients. I consider these a “weekend brunch treat” as part of my healthy vegan diet plan because they have some sugar in them. During the week, I like to keep my breakfasts whole foods-based (I drink a lot of Super Food Smoothies)!
Author: Minimalist Baker
Recipe type: Breakfast
- 2 flax eggs
- 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
- heaping 1/2 cup brown sugar, packed
- 1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted (I used coconut oil)
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1.5 cups whole wheat pastry flour (I used 1/2 cup oat flour, 1/2 cup sorghum flour, and 1/2 cup spelt flour)
- 1/2 cup rolled oats
- 1/4 cup walnuts, chopped (optional)
Crumble Top:
- 1/4 cup raw sugar
- 5 Tbsp unbleached all purpose flour (I used spelt flour)
- 2 Tbsp vegan butter (such as Earth Balance)
- Preheat oven to 375 degrees F and lightly grease a standard size muffin tin (will make 10-11 muffins)
- Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
- 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, 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 should have leftovers.
- 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.
Would love to hear if you agree with me about how easy and delicious these vegan muffins are, and if you made any other substitutions that worked well!
– Anna
Anna
Latest posts by Anna (see all)
- Vegan Banana Crumb Muffins - February 7, 2017
- Vegan Quinoa, Broccoli, and Kale Curry - February 21, 2015
