As bananas ripen, the banana flavor is intensified and gets sweeter which is perfect for adding natural sweetness, flavor, and moisture to vegan baking! This healthy banana muffin recipe is special diet/allergy friendly - you won't need any eggs or dairy, and they are easily oil-free, gluten-free, and nut free. Let's get baking! Spotty Bananas Vegan Banana Muffin Ingredients All you need is a spotty banana, a few basic kitchen ingredients, and one bowl. Vegan Banana Bread is a family favorite, but when I have just one banana (and only 30 minutes), I whip up a small batch of these banana nut muffins! This recipe is quick and easy to follow and is perfect for new bakers. I like to add chopped walnuts but if you have a nut allergy, skip them or swap the nuts for chocolate chips. These are seriously the best vegan banana muffins ever! They’re tender, moist and buttery with the perfect crust and a banana flavor. All you need is one ripe banana and 30 minutes! Each bite is bursting with peanut butter-banana goodness, a kiss of cinnamon, and a topping that is going to knock your socks off. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.These easy, one-bowl, vegan banana muffins are moist, tender, and perfectly sweet. It’s such a help to others who want to try the recipe. If you make these Banana Streusel Muffins or any other muffin recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. Don’t blend the muffin batter (that’s fine if it’s gluten-free, but not with spelt flour).
Blend the bananas: if you’re not a fan of banana pieces, blend the banana and milk mixture with an immersion or standing blender before adding the dry ingredients.Use fruit that has, at minimum, brown spots on the skin. Use ripe bananas: the riper the bananas, the sweeter the muffins will be.
Make the streusel first: if you’re a bit more methodical and slow when baking, it might be a good idea to mix up the streusel first and set it aside, so it’s ready to top the muffins once the batter is ready. Don’t over mix: spelt is slightly delicate, and the muffins can quickly become tough if the batter is over mixed. The topping tends to soften over time.įreezing: place cooled muffins in an airtight container and freeze for up to three months. Storage: these will keep for a couple of days at (cool) room temperature in a sealed container, and can be refrigerated for longer storage. You can also top with chopped nuts or more plain rolled oats. The topping does make the muffins quite a bit sweeter, and can easily be left out if you’d rather have a muffin better suited to breakfast. Cooling the muffins fully before removing the liners will help make sure crumbs aren’t sticking to the paper. I do find that any chocolate pieces touching the sides of the tin, if unlined, tend to burn, so keep that in mind. If you prefer to grease the muffin cups rather than line them, that works too. If you can’t see the recipe video, please watch it here on YouTube instead. Bake: on the centre rack if possible (doesn’t matter if using fan-forced air) until golden. Top: sprinkle the streusel over the muffins in an even layer.Ħ. Make the streusel: mix the ingredients in a smaller bowl, using your hands, until a crumbly topping forms.ĥ. Divide: spoon the batter into prepared muffin cups and set aside.Ĥ. Mix in the dry ingredients: stir until just combined, adding the chopped chocolate if using.ģ. Mash the bananas: and mix with the other wet ingredients to combine.Ģ. If you don’t make the streusel topping, it’s a one-bowl recipe – so you can decide how much effort you want to put in and how many dishes you want to do!ġ. Milk: I always use oat milk but any non-dairy milk (other than canned coconut milk) can be used. Use dark chocolate chips, chunks, or a chopped chocolate bar, any are good! Chocolate: yes, they’re banana chocolate chunk muffins, but that’s just because I can’t get chocolate chips in Sweden. Olive oil: bananas and olive oil go quite well together, but if you want a more neutral flavour, choose a very mild oil like avocado instead. I don’t recommend subbing a liquid sweetener. Coconut sugar: substitute regular cane sugar or brown sugar with no changes to the amounts. I haven’t tried making these GF but you can try my vegan gluten-free banana bread in muffin form. Plain white flour, whole wheat, and other ancient grains like einkorn can be substituted 1:1. Spelt flour: the recipe calls for whole grain but you can use light spelt or a mix of the two. 
Vegan Banana Oatmeal Muffins with Streusel Topping Ingredients Ingredient Notes and Substitutions
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