13 Nov small batch vegan banana muffins
I don’t know what I did wrong! Delicious topping. I love muffins with crumb topping! Thank you for sharing though! Love the crumb topping on these bad boys, yum! We’re trying to promote healthy eating for kids along with helping parents. Kids had no idea they were vegan?… I used coconut sugar instead of brown and it they were fantastic. ;) I am hoping they will make waking up early after the time change bearable for my friends! 2 Tbsp flaxseed meal (unless you are making a double batch?). Thanks so much for the lovely review! Thanks for the recipe, I’ ll be making these often! I ended up with 12 very plump muffins, plus a little remainder that I baked in a ramekin. Does anyone here have any suggestions of what I can do better next time? I like to set aside 3-4 chopped walnut pieces per muffin to add to the top right before baking.Then, add the batter to the 6 muffin tins in equal amounts until each tin is 3/4 cup full with batter. No texture difference. I was wondering as I have some to use up in the cupboard. These turned out AMAZING!!! I’m not sure if it was the brown sugar or the oatmeal, but the texture was fluffy, and they just taste so great! I’ve subscribed and look forward to trying more of your creative easy delicious recipes – thank you!! there is no healthy butter alternative where I live. Hope that helps! The entire bottom of the muffins stuck. I made this recipe, it stuck pretty well to the muffin liners (amazing my service dog adored this treat.
Anyway. They look divine! My husband (who doesn’t like sweets, btw) and 4 year old cleaned every be off their plates! Hi Erin! It was delicious! they are gorgeous! Made these today and doubled the crumb topping because yum. Used regular eggs, regular oil, and added chocolate chips.
As for my crumble I used the wheat pastry flour and the coconut sugar with the vegan butter for it didn’t really crumble it mushed. So glad to hear from you! Would definitely recommend and will be using this as my go to recipe when I have extra ripe bananas. Wow, great banana muffins! My two year old twins helped me make them and they loved them, too. They came out amazing! I gave it a 10/10. Or would they still taste good if I added only half the sugar? Liked that there were minimal dirty bowls to wash after. No need to pull out a mixer for this recipe. So ? Also – one bowl? We’re so glad you enjoy them! Hope that clears up any confusion!
These are so forking good, they didn’t last long to tell the tale. I am particularly fond of the crumb topping!!! I had some old bananas sitting around too brown to want to eat and I happened to have everything for these muffins so I whipped them up and oh my!!! I didn’t have the material for flax eggs and used whipped aquafaba instead – the muffins turned out nice and fluffy. Main problem is in my house even doubling the recipe they are gone in a day! Thanks, Nickey ! I’m glad that makes two of us who think I’m funny.
Thanks! Hope that helps! These muffins are absolutely delicious. a gluten free flour blend (like in this recipe!).
Did you let them cool completely? And tasted fantastic. Thanks for sharing such amazing recipes! Now off to prep veg for tomorrow morning’s quiche. Banana tastes delicious all dressed up with a crumb topping :). :). I loved the moist and flavorful muffins and am going to make them again without the streusel on top. These vegan muffins are completely dairy-free & made without eggs for a truly delicious breakfast muffin. I love making them healthy treats! You are speaking my language with these muffins!
Perhaps 35-50 minutes in a standard loaf tin? I’m glad I caught Dana’s recipes and didn’t resort to the same ol’ one I use. If you like those (and based on some instagram feedback, you guys really loved ?em! Thanks for sharing, as always! My husband (who is a tough sell of my healthier baking ventures) said that this recipe is his favorite muffin ever!!!! Packed with banana flavor I ended up with 22 muffins. Made 2 batches, i used med/lg bananas so i came out with 12 full muffin cups per batch. Added walnuts and a crumbled up dark chocolate bar. I made a batch of full size regular muffins and a batch of mini gluten free muffins. Raw sugar, vegan butter, unbleached flour – that’s it! These are by far the yummiest and most versatile muffins I’ve ever made! Whoop! I replaced 1 cup of wheat sugar with 1/3 cup coconut flour & 2 tablespoons of coconut milk. Thanks for sharing your experience, Kelley! These turned out great.
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