Vegan Banana Crumb Muffins Recipes

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VEGAN BANANA CRUMB MUFFINS



Vegan Banana Crumb Muffins image

Super moist, flavorful vegan banana nut muffins with a crumb top! 30 minutes and one bowl required, and so delicious!

Provided by Minimalist Baker

Categories     Breakfast     Dessert     Snack

Time 30m

Number Of Ingredients 14

2 Tbsp flaxseed meal ((to make flax eggs))
5 Tbsp water ((to make flax eggs))
4 medium ripe bananas ((don't worry about measurements - it's forgiving))
1/2 heaping cup (packed) brown sugar
1/4 cup vegan butter ((such as Earth Balance // or use coconut oil // melted))
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp sea salt
1.5 cups whole wheat pastry flour ((or unbleached all-purpose))
1/2 cup rolled oats
1/4 cup walnuts ((optional // chopped))
1/4 cup raw sugar
5 Tbsp unbleached all-purpose flour
2 Tbsp vegan butter ((such as Earth Balance))

Steps:

  • Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size)
  • Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
  • To the flax egg, 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 (adjust if altering batch size), 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 may have leftovers (reserve for future muffins or add to crumbles, pies, quick breads, etc.).
  • 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.

Nutrition Facts : ServingSize 1 muffins, Calories 252 kcal, Carbohydrate 37 g, Protein 5 g, Fat 9.6 g, SaturatedFat 2 g, Sodium 300 mg, Fiber 3 g, Sugar 15 g

VEGAN BANANA CRUMB MUFFINS



Vegan Banana Crumb Muffins image

These vegan banana crumb muffins need just a handful of ingredients that you probably have in your pantry already. No weird flours, no flax eggs, no protein powders. With a streusel topping and an optional glaze, these vegan banana muffins look just as good as they taste!

Provided by Melissa

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 13

3 overripe bananas ( - $0.75)
¾ cup white sugar (- $0.64)
¼ cup neutral-flavored oil ( - $0.20)
½ teaspoon vanilla extract (- $0.14)
2 cups all-purpose flour (- $0.16)
1 teaspoon baking soda (- $0.05)
1 teaspoon salt (- $0.05)
1/3 cup all-purpose flour (- $0.03)
2 tablespoons brown sugar (- $0.08)
½ teaspoon cinnamon (- $0.04)
2 tablespoons room temperature vegan butter (- $0.25)
1/3 cup icing sugar (- $0.25)
2 - 3 teaspoons plant milk (- $0.01)

Steps:

  • Preheat the oven to 360 F / 180 C and lightly grease a muffin pan with oil.
  • Mash the bananas in a bowl. Add the sugar, oil and vanilla and mix well to combine.
  • In a separate large bowl, combine the flour, baking soda and salt.
  • In a third bowl, make the crumb by combining all the ingredients and use a fork to cut in the butter until the mixture is crumbly.
  • When the oven is hot, pour the banana mixture into the flour mixture and mix until just combined. Do not over mix. Fill each cup of the muffin tin. They say you should only fill them ¾ full, I fill them to the top and don't have a problem with flat muffins, however I get 10 rather than 12 muffins.
  • Sprinkle the crumb over each muffin and bake for 25 minutes or until a toothpick comes out clean.
  • Meanwhile, if you are making the glaze (optional) put the icing sugar in a small bowl and add one teaspoon of milk, mix well. If it is too thick, add another teaspoon of milk. Make it thin enough to run off the spoon but not so thin it runs off the muffins too.
  • Let the muffins cool completely then drizzle over the glaze.

Nutrition Facts : Calories 288 kcal, Carbohydrate 51 g, Protein 3 g, Fat 7 g, Sodium 364 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

VEGAN BANANA MUFFINS



Vegan Banana Muffins image

You can't tell at all that these muffins don't have any dairy or eggs. They are moist and yummy. My kids and husband polish them off as soon as they are out of the oven!

Provided by MIEKO1

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11

3 cups all-purpose flour
1 cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon salt
2 cups mashed ripe bananas
1 cup canola oil
1 cup coconut milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
  • Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.2 g, Fat 23.2 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 5.1 g, Sodium 386 mg, Sugar 30.3 g

BANANA CRUMB MUFFINS



Banana Crumb Muffins image

The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!

Provided by Lisa K

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 35m

Yield 10

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 bananas, mashed
¾ cup white sugar
1 egg, lightly beaten
⅓ cup butter, melted
⅓ cup packed brown sugar
2 tablespoons all-purpose flour
⅛ teaspoon ground cinnamon
1 tablespoon butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  • In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  • In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  • Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 26.5 g

VEGAN CRUMBLE MUFFINS RECIPE BY TASTY



Vegan Crumble Muffins Recipe by Tasty image

Here's what you need: canola oil, vegan buttermilk, brown sugar, granulated sugar, vegan eggs, vanilla extract, all-purpose flour, baking powder, cinnamon, salt, chopped apple, vegan butter, brown sugar, granulated sugar, all-purpose flour, rolled oats, cinnamon

Provided by Luisa Campos

Categories     Bakery Goods

Yield 12 muffins

Number Of Ingredients 17

½ cup canola oil, or vegetable oil
½ cup vegan buttermilk, mix 1/2 cup of non-dairy milk, such as almond or soy, and 1/2 tsp of apple cider vinegar and rest for 10 minutes
½ cup brown sugar
¼ cup granulated sugar
2 vegan eggs, I used Bob's Red Mill Egg Replacer but you can use flax eggs or any egg replacer of your preference
1 ½ teaspoons vanilla extract
2 cups all-purpose flour, or gluten-free flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 ½ cups chopped apple, or pear, or 1 cup cranberries or blueberries, or fruit of choice
3 tablespoons vegan butter, or coconut oil, melted
6 tablespoons brown sugar
1 tablespoon granulated sugar
½ cup all-purpose flour
2 tablespoons rolled oats
1 dash cinnamon

Steps:

  • Preheat your oven to 375° F (190°C) and line a muffin tin with paper liners or grease and flour.
  • In a bowl whisk oil, buttermilk, and both of the sugar until they are dissolved.
  • Mix in the eggs and the vanilla extract until they are well incorporated.
  • Separately, stir together flour, baking powder, cinnamon, and salt.
  • Mix the dry ingredients to the wet ones gradually until just combined, don't over mix.
  • Fold in the apples or the fruit of your choice.
  • Divide the batter in the muffin tin, use a ice cream scoop or a ¼ cup measurement.
  • For the crumble, mix the melted butter with the sugars, then add the flour, oats, and cinnamon. Mix it with a spoon or a fork if you want until crumble pieces form.
  • Top the muffins with the crumble mixture evenly.
  • Bake the muffins for 25 minutes or until a toothpick comes clean after inserted in the center of your muffins.
  • Allow muffins to cool before eating.

Nutrition Facts : Calories 283 calories, Carbohydrate 39 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 15 grams

VEGAN BANANA BREAD



Vegan Banana Bread image

Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is "just right" in every way.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h30m

Yield 16

Number Of Ingredients 10

1 cup organic granulated sugar
1 1/2 cups mashed ripe bananas (3 medium)
1/2 cup refined coconut oil, melted
1 teaspoon vanilla
1/4 cup unsweetened vanilla almond milk or soymilk
1 teaspoon apple cider vinegar
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, if desired

Steps:

  • Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
  • In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
  • Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 135 mg, Sugar 15 g, TransFat 0 g

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