Have a pile of bananas turning brown in the corner? These banana muffins are a tasty way to enjoy them, and fast to put together. The recipe is vegan and plant-based friendly as well.
Banana Streusel Muffins
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- 1/3 cup canola or vegetable oil
- 1 Tbsp flax-seed meal + 3 Tbsp cool water
- 3 ripe bananas, mashed
- 1 tsp pure vanilla extract
Struesel Topping –
- ¼ cup brown sugar, packed
- 2 Tbsp all-purpose flour
- ¼ tsp ground cinnamon
- 1 Tbsp vegan margarine (Earth Balance or similar)
Preheat the oven to 375° and line a 12 count muffin tin with paper liners.
In a large mixing bowl whisk the flour, baking powder and soda , spices and salt together.
In a medium mixing bowl whisk the sugar, flax-seed and water, oil and vanilla together till smooth, beat in the mashed bananas.
Scrape the wet into the dry, stir to just mix.
Divide evenly between the liners (about ¼ cup per muffin). Divide the streusel across the top of the batter (about 1 rounded and packed teaspoon per muffin).
Bake for 20 to 25 minutes, until golden on top and a toothpick comes out clean (and the muffins do not appear wet on top, mine took 25 minutes). Pop out and put on a cooling rack.
Makes 12 muffins.