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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