Roasted bananas and unrefined ingredients make these banana muffins delicious and healthy. With a streusel crumb topping, you can't go wrong. I developed this recipe for a vegan brunch class I taught in NYC, and they were always a big hit!
Prep Time10 minutesmins
Cook Time17 minutesmins
Total Time27 minutesmins
Course: Breakfast
Cuisine: American
Keyword: banana, muffins, vegan
Servings: 14regular size muffins
Calories: 162kcal
Author: Chef Sara Furcini
Ingredients
Muffins:
2flax eggs1 tablespoon flax meal and 2 ½ tablespoons warm water
Preheat oven to 375°F and prepare a muffin tin with muffin cups (will make up to 14 muffins). Optional: Roast the bananas in their skins to draw out moisture and caramelize the sugars, approximately 10 minutes.
In a large mixing bowl, prepare the flax egg, whisking to form a gel. Meanwhile, make the streusel.
In a separate bowl, add streusel ingredients and mash with a pastry cutter until crumbly like wet sand. Set aside.
After the flax egg becomes gel-like, add the banana and mash well.
Add coconut sugar, baking soda, and salt. Mix to combine, then add melted coconut oil (refined will not impart a coconut flavor) and vanilla. Stir to combine.
Add flour and oats and stir with a spatula using a folding motion until just combined and all ingredients are wet. Don’t over-mix or the muffins will be “tough.”
Divide batter evenly among 14 muffin liners (about 1/2 way full). Generously sprinkle the streusel mixture over the top of each muffin.
Bake for 17 minutes until the tops are golden brown and a toothpick comes out mostly clean. Let cool for 20 minutes and serve warm. Store in a sealed container at room temperature for up to 3 days or freeze for longer storage.
Notes
Substitutions: Flax gel egg is made from ground flax seeds. To start from whole flax, use a coffee grinder or mortar and pestle to grind into a fine powder. Ground chia seeds can be used in place of flax.Pastry flour can be white or whole wheatNotes: Test the temperature of your oven using an oven thermometer.Any fluctuations in oven temperature will affect the amount of time you bake these muffins. If after 17 minutes, the tops do not spring back easily when touched, leave them in the oven. Test every 3 additional minutes.