Vegan Banana Crumb Muffins
Delicious and whole wheat, these Vegan Banana Crumb Muffins make a great breakfast to start your day. Or eat them for a snack or even dessert. These moist, incredibly tasty little morsels will have you -- and your family -- begging for more. A vegan, nut-free, soy-free recipe.
Servings: 12 muffins
- 1 ½ cups whole wheat pastry flour (unbleached all purpose works too, or try half and half with all purpose flour and whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 overripe bananas (mashed)
- ¼ cup applesauce
- ¾ cup sugar
- ⅓ cup avocado oil (or use any vegetable oil)
- ½ cup whole wheat pastry flour
- 2 tablespoon vegan butter (cut into small pieces)
- 1 tablespoon applesauce
- 1 teaspoon cinnamon
- ¼ cup sugar
Preheat the oven to 375 degrees F.
Make the crumb topping by mixing all the ingredients in a bowl until you have a crumbly texture. Set aside.
Mix the dry ingredients in a large bowl.
Mix all the wet ingredients in a bowl.
Add the wet ingredients to the dry and mix. Make sure you don't have any dry flour remaining at the bottom, but try not to overmix the batter.
Spray a 12-cup muffin pan with cooking spray. Divide the batter equally between the 12 cups.
Sprinkle the crumb topping on top of each muffin.
Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool on a rack for 10 minutes, then unmold the muffins and serve.
Calories: 190kcal | Carbohydrates: 39.4g | Protein: 2.4g | Fat: 3.1g | Sodium: 175mg | Potassium: 172mg | Fiber: 3.2g | Sugar: 20.8g | Calcium: 20mg | Iron: 0.7mg