Vegan Banana Crumb Muffins

Name: Muffin Remah Pisang Vegan
Total time: 30 min
Yield: 11 servings
Cuisine: Indonesian
Ingredients: 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 // chilled, slightly softened))

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

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 14 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

11 servings

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 // chilled, slightly softened))

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.