These guys make the perfect companion on a bright, early morning. Grab a muffin, pour a cup of coffee, and listen to the robins singing out the window!
I had a few older bananas sitting on my counter a few mornings back- so I wanted to do something fun with them! Besides the usual banana bread that is.. Though super delicious, I felt like coming up with a new recipe! I was thinking about making banana nut muffins, but got stuck between that and banana oat muffins.. (and that’s where the Streusel comes in..)
So eventually I had it! I even added some chopped dates to the batter- which I think perfectly completes them!
Let’s get to the recipe!
Vegan Banana Streusel Muffins
Yields: one dozen
Total time: 1h15 (includes cooling time)
Ingredients:
4 small (or 3 large) ripe or slightly overripe bananas
1/4 cup sugar
1/3 cup brown sugar
1/4 cup Vegan margarine (I used vegan Becel)
1/4 cup rolled oats
1/4 cup chopped dates
1/4 cup chopped walnuts
1 3/4 cups flour
3-4 tbsp of almond or other nut milk (amount depending on dryness of mixture)
1tsp vanilla
1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp of cinnamon
Streusel Topping:
1/2 cup rolled oats
3 tbsp brown sugar
1/2 tsp cinnamon
3 tbsp vegan becel or earth balance
Directions:
1. Preheat oven to 350 degrees, prepare and grease a muffin pan. (Use liners if you prefer)
2. Start on the Streusel topping. Melt the vegan margarine, then combine it with the rolled oats, brown sugar and cinnamon in a small bowl. Set aside once done.
3. Mash your bananas in a large mixing bowl, using a potato masher or fork. Then add your wet ingredients: vegan margarine, nut milk, vanilla. Combine!
4. Next, mix in your sugar. (1/4 cup coconut, cane, or plain, and 1/3 cup brown) Then add the rest of the dry: 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp cinnamon, 3/4 tsp salt, 1 3/4 cups flour (adding and mixing the flour in small increments)
5. Now, fold in your oats, dates and walnuts- being careful not to over-mix.
6. Now that it's looking mixed and delicious, pour your batter into your muffin pan, filling each cup 3/4 the way. Top each muffin with a good sprinkle of Streusel topping. (About a heaping tsp per muffin.)
7. Bake them for about 20 minutes at first. Check them, and poke with a toothpick to see if it comes out clean. If not, bake for another 5 minutes. If still not finished, continue testing in small increments until the toothpick comes out without wet batter and the edges are slightly golden!
Let it cool for about a half hour before digging in!
Thanks for reading and I hope you enjoy this recipe!
Until next post! xx
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