Banana Nut Crumb Muffins

Banana Nut Crumb Muffins

Everyone in my house is under the weather and being that I found some energy today, I knew we needed a treat to lift our spirits.  I had way too many bananas that were very ripe (we can never get through bananas fast enough it seems), so I knew I wanted to base the recipe around those suckers.  I have a staple, go-to banana muffin recipe which I make without having to think or look at ingredients, but I wanted something more indulgent.  I decided the best way to take them to the next level was with a crumb top.  Everything is better with crumble topping, right? I didn’t want to use up all my newfound energy, so I did not pull out the mixer, and I used only one bowl.  These muffins, I tell you, are so moist, perfectly sweet, filling, and really nicely textured.  They were made for your morning coffee.  Oh, and they are vegan. I must say, they definitely put a smile on some faces today.  Thank goodness for crumble toppings.

 Banana Nut Crumb Muffins

Makes 11 muffins

Adapted from Minimalist Baker

Banana Nut Crumb Muffins
Yields 11
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Cook Time
22 min
Cook Time
22 min
Ingredients
  1. 1/2 cup unsweetened applesauce
  2. 4 medium ripe bananas
  3. 1/2 cup brown sugar, packed
  4. 2 tsp baking soda
  5. 1/2 tsp sea salt
  6. 1 tsp vanilla extract
  7. 1/4 cup coconut oil, melted
  8. 1 1/2 cups spelt flour
  9. 1/2 cup rolled oats
  10. 1/4 cup walnuts, chopped
Crumble Top
  1. 1/4 cup raw sugar
  2. 5 tablespoons spelt flour
  3. 1/8 teaspoon ground cinnamon
  4. 2 tablespoons vegan butter (I used Earth Balance)
Instructions
  1. Preheat the oven to 375°F.
  2. Pour applesauce into a large bowl. Add banana and mash with a fork.
  3. Add brown sugar, baking soda, and salt. Whisk for about one minute.
  4. Add vanilla and melted coconut oil and stir.
  5. Add flour and oats and stir with a spatula until just combined. Fold in walnuts.
  6. Divide batter among 11 lined muffin tins, I used silicone muffin cup liners.
  7. Wipe down your mixing bowl and add crumble ingredients. Mash with a fork until you get a crumbly consistency. Spoon crumble over muffin tops.
  8. Bake for 22 minutes or until tops are golden brown and a toothpick comes out clean. Let cool slightly, then remove from muffin tin and serve. You can store leftovers in an airtight container at room temperature for about 5 days.
  9. Enjoy!
Adapted from The Minimalist Baker
Love and Lentils http://loveandlentils.com/

 

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Banana Nut Crumb Muffins IMG_3959-2 Banana Nut Crumb Muffins Banana Nut Crumb Muffins

Vegan Banana Chocolate Chip Muffins

These are by far our favourite muffins in our house.  My son always helps make them, so there’s extra love that goes into these every time.  We made a batch tonight, so I thought I’d reblog this old post, because I think you, like us, will love these!

Vegan Banana Chocolate Chip Muffins

I always say the best part of vegan baking is that you can go ahead and lick that spoon!

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