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Vegan Banana Nut Muffins

Vegan Banana Nut Muffins
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Vegan banana walnut muffins with a cinnamon crumb topping.

Ingredients

Scale

Muffins

  • 180g (1½ cups) plain flour (all-purpose flour)
  • 150g (¾ cup) granulated white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 medium ripe bananas, mashed (about 1 cup mashed)
  • 180g (¾ cup) almond milk (or any plant-based milk)
  • 55g (¼ cup) vegetable oil
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 50g (½ cup) roughly chopped walnuts

Crumb topping

  • 65g (½ cup) plain flour
  • 35g (3 tablespoons packed) brown sugar
  • 30g (2 tablespoons) vegan butter, cold
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat oven to 180°C (350°F) . Line a muffin tin with 10 muffin liners (you may have 2 empty cups, that’s fine). Set aside.
  2. Combine dry ingredients : In a large mixing bowl, whisk together the flour, white sugar, baking powder, cinnamon, and salt until well combined and no clumps remain. Set aside.
  3. Prepare wet ingredients : In a separate medium bowl, mash the ripe bananas thoroughly with a fork until mostly smooth with some small chunks remaining. Add the almond milk, vegetable oil, lemon juice, and vanilla extract. Whisk together until well combined and slightly frothy.
  4. Combine wet and dry : Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the wet ingredients into the dry using broad, sweeping motions. Mix just until combined with no flour streaks visible, some lumps are fine and expected. Don’t overmix or the muffins will be tough and dense.
  5. Add walnuts : Fold the roughly chopped walnuts into the batter until evenly distributed throughout.
  6. Fill muffin cups : Using a large spoon or ice cream scoop, divide the batter evenly among the 10 prepared muffin liners. Each cup should be about ¾ full.
  7. Prepare crumb mixture : In a medium bowl, add the flour, brown sugar, cold vegan butter (cut into small pieces), and cinnamon.
  8. Create crumbs : Using a fork or your fingertips, mix and crumble the ingredients together until the mixture resembles coarse crumbs with pea-sized pieces. The butter should be worked into the flour mixture to create those signature crumbly clumps.
  9. Top the muffins : Generously sprinkle the crumb topping over each muffin, pressing down very gently so it adheres. Use all the topping, don’t be shy!
  10. Bake : Place the muffin tin in the preheated oven and bake for 25-30 minutes. Muffins are done when the tops are golden brown, spring back when lightly touched, and a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs.
  11. Cool briefly in pan : Remove from the oven and let the muffins cool in the pan for 10 minutes. This allows them to set without overcooking.
  12. Transfer to cooling rack : After 10 minutes, carefully remove the muffins from the tin and place them on a wire rack to cool completely. Don’t leave them in the hot pan too long or they’ll continue cooking and become dry.

Notes

Preparation, total time and any batch-cooking or cooling allowances are estimates, not kitchen-tested timings. Follow the per-tray baking range and doneness cues in the instructions. Allow all stated chilling, freezing and cooling time; larger portions and extra oven batches may take longer. The total-time allowance includes approximately 30 minutes for resting, chilling, setting or cooling; some tasks can overlap.

Find it online: https://sweetcraftrecipes.com/vegan-banana-nut-muffins/