Moist Banana Bread Muffins w/ crumb topping

By á-50256

Ingredients

• Muffins:
• 2 flax eggs
• 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
• heaping 1/2 cup brown sugar, packed
• 1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted
• 1 tsp vanilla extract
• 2 tsp baking soda
• 1/2 tsp sea salt
• 1.5 cups whole wheat pastry flour (or unbleached all purpose)
• 1/2 cup rolled oats
• 1/4 cup walnuts, chopped (optional)
• Crumble Top:
• 1/4 cup raw sugar
• 5 Tbsp unbleached all purpose flour
• 2 Tbsp vegan butter (such as Earth Balance)

Details

Servings 11
Preparation time 10mins
Cooking time 30mins
Adapted from minimalistbaker.com

Preparation

Step 1

Instructions
Preheat oven to 375 degrees F and lightly grease a standard size muffin tin (will make 10-11 muffins)
Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
Add banana and mash, leaving just a bit of texture.
Add brown sugar, baking soda, salt and whisk for one minute.
Stir in vanilla, melted butter and mix.
Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You should have leftovers.
Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

Instructions