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
- 1/2 cup unsweetened applesauce
- 4 medium ripe bananas
- 1/2 cup brown sugar, packed
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted
- 1 1/2 cups spelt flour
- 1/2 cup rolled oats
- 1/4 cup walnuts, chopped
- 1/4 cup raw sugar
- 5 tablespoons spelt flour
- 1/8 teaspoon ground cinnamon
- 2 tablespoons vegan butter (I used Earth Balance)
- Preheat the oven to 375°F.
- Pour applesauce into a large bowl. Add banana and mash with a fork.
- Add brown sugar, baking soda, and salt. Whisk for about one minute.
- Add vanilla and melted coconut oil and stir.
- Add flour and oats and stir with a spatula until just combined. Fold in walnuts.
- Divide batter among 11 lined muffin tins, I used silicone muffin cup liners.
- Wipe down your mixing bowl and add crumble ingredients. Mash with a fork until you get a crumbly consistency. Spoon crumble over muffin tops.
- 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.