Have some bananas going bad? Don’t fret, I have the recipe for you! Vegan banana muffins topped with a sweet, sugary walnut topping makes these muffins to die for. Perfect for brunch or a quick breakfast on the go, this healthy (ish) muffin recipe is a must try. PLUS I have a super sweet giveaway from my friends at JORD.
This post is sponsored by JORD Wood Watches as they were kind to send me this watch, but all the opinions are my own!
A little background on JORD
JORD carries beautiful crafted wooden watches for both men and women and they even have an Apple watch band which looks SUPER nice. I love the natural look of the wood on a watch and JORD has many styles of unique watches to choose from. I love the blue on the watch face shown above as it looks different shades of blue in different lighting.
Now I had to do some digging about JORD, as I wish they advertised on their site how ethical of a company they are. Being a natural material, this is something that is important to me.
So before accepting to do a review, I researched and came across an article that states all the workers are treated fairly and the wood is sustained ethically. The watches are even assembled in St. Louis, MO. This is a high-quality timepiece as opposed to a fast fashion throw away. MAJOR BROWNIE POINTS. Or in our case, vegan banana muffin points 🙂
The watch even comes in a well-crafted box, making it perfect for gift giving! I would love to buy one of these wooden watches for my boyfriend for his birthday, or he can buy me another one *hint hint.
Okay, let’s get to some muffin chatter, shall we?
People think it’s bananas (pun intended) that these banana muffins are vegan, but it’s the truth. Bananas actually work as a binding agent in baking (buh bye eggs) and in this recipe, we use flax “eggs” too.
We also use coconut oil in substitution for butter and whole wheat flour instead of all-purpose. Now you see why I call them healthy-ish?!
But the real secret weapon to this recipe is the STREUSEL topping. Brown sugar, chopped walnuts, and cinnamon make these vegan banana muffins taste like a delicious coffee cake upgrade.
No joke, you can’t skimp on this step.
Variations of these vegan banana muffins:
- Use a GF flour instead of whole wheat for a gluten-free muffin recipe
- If not vegan, use eggs instead of flax eggs
- Swap out walnut for pecans for a delicious flavor twist
- Add chocolate chips to the muffin batter for a decadent flavor combo
Please don’t cringe when I say the word, but these muffins are SO moist. Like melt-in-your-mouth moist. The walnuts add a nice crunch and the streusel topping is just the cherry on top. I love pairing these muffins with a cup of coffee or tea.
If you tried this vegan banana muffin with streusel topping recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Want to get your hands on wooden watch? CLICK HERE to enter the giveaway! JORD is giving away $100 to one winner and 10% off to everyone else who enters. This is a special just for Mindful Avocado readers! Contest closes on 5/17/18.
Vegan Banana Muffins with Streusel Topping
Vegan banana muffins topped with a sweet, sugary walnut streusel topping makes these muffins to die for. Packed with bananas, coconut oil, nuts, and whole wheat flour, this healthy (ish) muffin recipe is a must try!
- 1 flax egg (1 Tablespoon ground flax seed + 3 Tablespoons water) can substitute with a room temperature egg
- 3-4 medium very ripe bananas (about 1 cup)
- 1/4 cup cane sugar
- 1/4 cup brown sugar
- 1/4 cup coconut oil melted and cooled
- 1 1/2 cup whole wheat flour can substitute with all-purpose or gluten-free flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened almond milk
- 3/4 cup chopped walnuts
- 1/4 cup coconut oil solid
- 2 Tablespoons brown sugar
- 2 Tablespoons whole wheat flour
- 1 teaspoon cinnamon
- 1/4 cup chopped walnuts
Preheat oven to 425 degrees Fahrenheit
Mix flaxseed and water and set aside. Melt 1/4 cup coconut oil and allow to cool.
Peel bananas and place in a large mixing bowl. Use a fork, mash bananas until there are no more large chunks
Add cane sugar, brown sugar, flax egg, and cooled melted coconut oil. Stir until well combined.
In a smaller mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt
Add dry mixture to wet mixture and stir until just combined. Stir in almond milk. Muffin batter should be thick and wet.
Fold in 3/4 cup chopped walnuts
In a small bowl combine all ingredients for streusel topping. Use a fork to cut solid coconut oil into sugar.
Scoop muffin batter into greased cupcake tin almost to the top. Spoon 1 Tablespoon streusel topping on top
REDUCE oven temperature to 375 degrees Fahrenheit and bake for 18-20 minutes. Check doneness by sticking a toothpick into the center and it comes out clean.
Remove from oven and let cool
The reason behind reducing the oven temperature when baking muffins is to help create a tall, crispy crust that we all love in our muffin tops!
Please note this post may contain affiliate links which do not impact the cost to you but gives me a small commission. Thank you for your support!
DID YOU LIKE THIS RECIPE? GIVE IT A STAR RATING BELOW!