These Vegan Banana Muffins are probably the most divine thing you can make with four speckled bananas. Seriously. And the crumb topping is soft, and sort of melts onto the top of the muffin. These would make a great breakfast, snack or even dessert! Although there is sugar and all-purpose flour in this recipe, it’s nice to sort of balance that out with the ground flaxseed, bananas, coconut oil, oats and walnuts.
Vegan Banana Muffins with Crumb Topping
Ingredients (yields 12 regular-sized muffins):
- 2 Tbsp. ground flaxseed
- 5 Tbsp. water
- 4 medium-sized ripe bananas
- 1/2 C. brown sugar, packed (I used dark brown sugar)
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 tsp. vanilla
- 1/4 C. coconut oil, melted
- 1 1/2 C. unbleached all-purpose flour
- 1/2 C. old-fashioned rolled oats
- 1/4 C. chopped walnuts
- Crumb Topping:
- 1/4 C. raw Turbinado sugar
- 5 Tbsp. all-purpose flour
- 2 Tbsp. coconut oil (I used soft oil, but not melted.
- Preheat oven to 375 degrees F. and lightly grease a muffin pan. (I usually put the muffin pan on top of a cookie sheet in case of any spills while baking).
- In a large mixing bowl, combine ground flaxseed and water. Let rest for 5 minutes.
- Mash the bananas into the flax/water mixture.
- Stir in brown sugar, salt and baking soda.
- Stir in vanilla and melted coconut oil.
- Mix in flour, oats and walnuts just until blended.
- Put about 1/4 C. batter in each muffin cup, or at least make them all about evenly filled.
- Wipe out the mixing bowl or grab a smaller bowl for the crumb topping mixture. Just add the raw Turbinado sugar, flour and coconut oil and mix with a fork until crumbly. Sprinkle evenly on top of the muffin batter.
- Bake in preheated oven for about 20 minutes, or until toothpick comes out clean. Let the muffins rest for about 10 minutes before digging in 🙂
*Inspired by THIS recipe.