Vegan Banana Bread Crumble Muffins
These Vegan Banana Bread Crumble Muffins are a deliciously cozy way to enjoy the comforting flavors of banana bread in muffin form. Perfect for breakfast, a snack, or even dessert!
Ingredients
Muffin Batter
- 3 pieces ripe bananas Make sure your bananas are very ripe for the best sweet flavor.
- ⅓ cup melted coconut oil
- ½ cup brown sugar
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour You can substitute spelt flour for a nutrient boost.
- ½ cup rolled oats
- ½ teaspoon cinnamon
Crumble Topping
- ½ cup crumble topping Mix oats, flour, sugar, and melted coconut oil until crumbly.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mash the ripe bananas. Stir in melted coconut oil, brown sugar, almond milk, and vanilla extract until well combined.
- In a separate bowl, whisk together the baking soda, salt, flour, oats, and cinnamon.
- Gradually add the dry ingredients to the banana mixture and stir until just combined.
- Spoon the batter into the muffin tins, filling each about 3/4 full.
Baking
- Prepare the crumble topping by mixing oats, flour, sugar, and melted coconut oil until crumbly. Sprinkle generously over the muffin batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool slightly before removing from the tin. Enjoy warm or freeze for later!
Notes
These muffins are best enjoyed fresh from the oven. Pair them with a cup of coffee or tea for a delightful breakfast or snack. They can also be served warm with a spread of vegan butter or a drizzle of maple syrup. Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the freezer for up to 3 months. Just thaw them at room temperature or pop them in the microwave for a quick warm-up.