Vegan Banana Muffins with Streusel
User Reviews
5
Vegan Banana Muffins with Streusel
Description
Vegan Banana Muffins with Streusel feature ripe bananas blended with non-dairy milk, maple syrup, and applesauce to form the wet ingredients, providing moisture and natural sweetness. The dry mix combines flours, oats, shredded coconut, cinnamon, and a leavening agent, then is folded together with the banana blend to create a slightly stiff batter. The optional streusel topping, made from flour, coconut sugar, cinnamon, and vegan butter, gives a crumbly finish. Baking starts at a higher temperature before lowering, ensuring a tender muffin with a lightly crunchy top.
The flavor blends banana’s natural sweetness with warm spices and subtle coconut notes, complemented by the soft muffin texture and crumbly streusel. This recipe yields a wholesome treat without eggs or dairy, suitable for those avoiding animal products. The combination of whole wheat and all-purpose flour gives a balance of texture and structure.
These muffins can be enjoyed fresh or stored covered for a day at room temperature, or refrigerated up to five days. They make a convenient grab-and-go breakfast or an afternoon snack. The streusel topping adds a pleasant texture contrast that highlights the muffin’s soft interior.
For gluten-free options, an alternative gluten-free banana muffin recipe is recommended, as substitutions may alter texture. The recipe notes also provide flexibility to adjust sweetness and spices according to preference.
Ingredients
Wet:
- 2 banana ripe
- 3/4 cup non-dairy milk light coconut milk or oat milk, such as almond milk
- 1/4 cup maple syrup or sugar , add 2 tbsp more sugar for sweeter if you like
- 3 tbsp neutral cooking oil generic cooking oil
- 2 tbsp applesauce
- 1 tsp apple cider vinegar or white vinegar
- 1 tsp vanilla extract
Dry:
- 2 cups flour (I use 1 2/3 cup all purpose and 1/3 cup whole wheat or spelt flour)
- 1/4 tsp salt
- 1-2 tsp cinnamon pumpkin pie spice or gingerbread spice, spices such as
- 1/4 cup oats
- 1/4 cup coconut shredded
- 2 tsp baking powder
- nuts seeds, optional add ins; 3-4 tbsp chopped
Streusel: (optional)
- 1/4 cup flour
- 1/4 cup coconut sugar or other sugar
- 1/2 tsp cinnamon
- 2 tbsp vegan butter add 1/8 tsp salt if using oil, or oil
Instructions
- All all of the wet ingredients to a blender and blend until smooth.
- Add 1.5 cups flour and other dry ingredients to a bowl and mix well. Add blended banana mixture and mix until combined.
- Add flour 2 tbsp at a time to make batter that is just slightly stiff.
- Pour into lined muffin pan and fill to 2/3, Preheat the oven to 375 deg F (190 C).
- Make the streusel: Mix the flour, sugar and cinnamon. Add in vegan butter and oil and mix to make a crumbly mixture
- Sprinkle liberally on the batter in the muffin pan.
- Bake at 375 deg F for 20 mins then reduce to 350 deg F (180 C), and bake for another 10 mins or so. Check with a toothpick in the center.
- Cool in the pan for 10 mins then remove from the pan and cool completely lightly covered by a towel.Store: Store covered on the counter for the day. Refrigerate for upto 5 days.
Notes
- Store the muffins covered at room temperature for one day or refrigerate for up to five days to maintain freshness.
- You can substitute all-purpose flour with gluten-free flour blend for a gluten-free version, but follow a dedicated gluten-free banana muffin recipe for best results.
- Adjust the maple syrup amount if you prefer sweeter muffins; adding an extra 2 tablespoons can increase sweetness.
- Use ripe bananas for better natural sweetness and moist texture in the muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 20768 kcal
% Daily Value*
| Calories | 207.68kcal | 10% |
| Carbohydrates | 32.17g | 11% |
| Protein | 4.08g | 8% |
| Fat | 7.68g | 12% |
| Saturated Fat | 1.62g | 8% |
| Sodium | 61.42mg | 3% |
| Potassium | 191.76mg | 4% |
| Fiber | 1.75g | 7% |
| Sugar | 9.12g | 18% |
| Vitamin A | 12.59IU | 0% |
| Vitamin C | 1.71mg | 2% |
| Calcium | 59.93mg | 6% |
| Iron | 1.33mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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