Flavorful and moist, these vegan banana muffins are perfectly balanced by a crumbly, crisp top. (Image via Minimalist Baker)
Servings
11muffins
Servings
11muffins
Ingredients
Muffins
2 Flax Eggs
4 Bananas
1/2cup Brown Sugarpacked
1/4cup Vegan Butter or Coconut Oilmelted
1tsp Vanilla Extract
2tsp Baking Soda
1/2tsp Sea Salt
1 1/2cups Whole Wheat Pastry Flour
1/2cup Rolled Oats
1/4cup Walnutschopped (optional)
Crumble Top
1/4cup Raw Sugar
5tbsp Unbleached All Purpose Flour
2tbsp Vegan Butter
Instructions
Preheat oven to 375 degrees Fahrenheit and lightly grease a muffin tin.
Prepare flax egg in a large mixing bowl and let set for five minutes. Add banana and mash, leaving a bit of texture.
Add brown sugar, baking soda salt and whisk for one minute. Stir in vanilla and melted butter and mix.
Add flour and oats and stir with a spoon or spatula until just combined. Then, fold in walnuts (optional).
Divide batter evenly among muffin tins, fill about 3/4 full.
Wipe mixing bowl and add crumble ingredients. Mash ingredients together with a fork until crumbly like wet sand. Generously top muffins with the mixture.
Bake for 17 to 22 minutes or until golden brown and a toothpick/knife comes out clean. Let cool, remove from muffin tin and serve warm.