These banana muffins with a crunchy topping are easy to make and perfect for any time of the day. They are delicious and fluffy, and the crunchy, sweet, and full-flavored topping will make you fall in love with them at the first bite. These vegan banana muffins are ideal for mornings, afternoons, or evenings. You can eat them for breakfast, dessert, or snack, or even use them as a birthday cake if you put some candles on top.
Jump to Recipe
Ingredients for vegan banana muffins
- Bananas Use ripe bananas, the ripest bananas that you can find. The overripe bananas that nobody wants to eat. Those bananas are the best and sweetest to make any banana bread.
- Ground flax. Ground flax serves as an egg in the world of vegan cooking. Flax has super nutritional powers, including fiber. Lots of good fiber, so it’s essential to eat it.
- Flour. This recipe is very adaptable; you can use whole wheat flour or all-purpose flour.
- The topping. The topping of these muffins is a delight. It all starts with chopped nuts, brown sugar or regular sugar, and cinnamon. Everything is stirred with a little oil and then used to top the banana muffins. YUM.
💡IDEA💡 If you have a lot of ripe bananas, freeze them. Here is an easy way to do it: • Prepare a baking sheet with parchment paper. • Peel the bananas carefully so that they do not fall apart. Cut them into pieces and put them on the prepared tray. Place the tray in the freezer for at least 2 hours. • When the bananas are frozen, remove them from the tray and store them in a freezer bag. • With these frozen bananas, you can make banana bread (thaw them beforehand), banana ice cream or smoothies.
Banana Muffins with Crunchy Topping
Equipment
- Prep bowls
Ingredients
- 1 tablespoon of flaxseed + 3 tablespoons of water
- 4 large ripe bananas
- 3 tablespoons of coconut oil or vegetable flavor
- 3 tablespoons of almond milk or any other
- 1 teaspoon vanilla
- 1/2 cup sugar
- 2 cups flour
- 2 teaspoons of baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Topping
- 1/2 cup nuts walnuts or pecans
- 1/4 brown sugar
- 1 teaspoon cinnamon
Instructions
- In a small bowl mix the tablespoon of ground flaxseed with 3 tablespoons of water and let it rest for a little while.
- In a large bowl, mash the bananas until smooth.
- When the bananas are completely shredded add the milk, oil, vanilla and sugar. Mix very well.
- In a separate bowl mix the flour, salt, baking powder and cinnamon.
- Add the powders to the banana mixture. Mix until everything is well incorporated.
- Prepare a tray of 6 large muffins or one of 12 normal muffins with small pieces of paper or with a little oil and empty the mixture. Be careful not to overfill them.
- To make the topping, mix all the ingredients very well. When the mixture is ready, distribute it in each muffin, about a teaspoon in each one.
- Put it in the oven for about 25 min. or until a toothpick comes out clean.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
And the topping…
The topping is what goes on top of the muffin. It is that crunchy and delicious crumbly part of the muffin that you just can’t stop eating. The topping is the one that brings out the banana flavor and the one that makes these banana muffins irresistible.
Eat these muffins with a coffee with almond milk, a delicious smoothie or a golden latte.
IMPORTANT NOTE: The topping kinda makes a mess every bite you take. So these muffins are not the best TO-GO-MUFFINS. But they sure are fun to eat.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
- Easy Plant-Based Mexican Beef Picadillo Recipe - September 6, 2024
- 5 Colorful & Delicious Smoothie Bowls to Brighten Your Morning - September 3, 2024
- Tofu Pad Thai Recipe - September 2, 2024