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!
Course Breakfast, Snack
Keyword muffins with crumb topping, vegan banana muffins
Preheat oven to 400 degrees Fahrenheit. Grease a muffin tin or line with cupcake liners and set aside.
Make flax "egg": Mix flaxseed and water and set aside.
Peel bananas and place in a large mixing bowl. Use a fork, mash bananas until there are no more large chunks
Add almond milk, cane sugar, brown sugar, flax egg, vanilla, and coconut oil. Whisk until well combined.
In the same mixing bowl, add flour, baking powder, baking soda, salt, and cinnamon. Whisk until just combined (some flour streaks are okay)
Add walnuts and fold them into the batter using a rubber spatula.
In a small bowl combine all ingredients for streusel topping. It should be crumbly!
Scoop muffin batter into greased/lined cupcake tin almost to the top. (I like using an ice cream scoop for this step!) Spoon 1 Tablespoon streusel topping on top.
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.
Store them in an airtight container and keep at room temperature for up to2 days.The vegan muffins will keep well in the refrigerate for up to a week. Let them cool completely before transferring to an airtight container and storing in the fridge.To freeze: wrap the muffins individually in plastic wrap, and then store all together in an airtight plastic zipper bag. They'll keep well for up to 3 months in the freezer. Let them defrost in the fridge overnight before enjoying.