Description
Delicious and wholesome vegan muffins made with ripe bananas and topped with a crunchy streusel.
Ingredients
Scale
- 3 large ripe bananas, mashed
- 120 ml non-dairy milk (almond or oat)
- 50 ml olive oil
- 1 teaspoon vanilla extract
- 225 grams whole grain spelt flour
- 50 grams rolled oats
- 50 grams coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 50 grams dark chocolate, roughly chopped
- Streusel Topping:
- 75 grams whole grain spelt flour
- 25 grams rolled oats
- 50 grams coconut sugar
- 2 tablespoons coconut oil, solid
- 1 tablespoon non-dairy milk
Instructions
- Preheat your oven to 190 degrees C (375 degrees F) and grease or line a muffin tin.
- Mash the bananas in a large mixing bowl until smooth.
- Whisk in the non-dairy milk, olive oil, and vanilla extract.
- Add the flour, oats, coconut sugar, baking powder, cinnamon, baking soda, sea salt, and dark chocolate. Mix until just combined.
- Divide the batter among muffin cups and sprinkle streusel topping on each.
- Bake for 18-20 minutes or until golden and a toothpick comes out clean.
- Cool in the tin for 10 minutes, then transfer to a rack.
Notes
For best results, use very ripe bananas. These muffins can be stored at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan muffins, banana oatmeal muffins, healthy baking
