Breakfast
Banana Crumb Muffins
The easiest banana bread muffins you’ll make
Banana Crumb Muffins are easy to make. Simple combine the wet ingredients together in a bowl, then add in the dry. It really can’t be any easier than that! This banana bread muffin recipe is the perfect meal prep recipe to make at the beginning of the week with those leftover bananas from the week before.
These muffins are moist, soft but have a crunchy crumble on top that is made with oat flour, coconut sugar and vegan butter. This is a recipe that is sure to be loved by the entire family.
I can’t wait to hear how you enjoy this recipe! Don’t forget to take a photo and tag me over on Instagram so I can re-share your creations! As always, please consider leaving a comment and rating below, this helps and supports my business more than you know. Now, let’s grab the ingredients below and get baking!
Ingredients in Banana Crumb Muffins
There are a bit more ingredients that usual that make up this recipe, but don’t be scared by the list. I used simple ingredients like almond flour, coconut flour, coconut sugar and over ripe mashed bananas all of which i’m sure most of us already have at home!
- over-ripe banana
- almond butter
- flax eggs
- vanilla extract
- vegan yogurt
- almond flour
- coconut flour
- salt
- baking powder
- cinnamon
- coconut sugar
- oat flour
- vegan butter
How to make Banana Crumb Muffins
These Cinnamon Crunch Muffins are really easy to make! All we are going to do is add the ingredients together in a bowl, mix them up, then bake them!
To start, preheat the oven to 350F and prepare a muffin tin by lining it with muffin liners. Then, prepare the flax eggs by combining 2 tbsp of ground flaxseed with 5 tbsp water, mix really well and set aside for 10 minutes to thicken.
Next, in a large mixing bowl add in the over-ripe bananas and mashed them down really well with a fork or potato masher until there are little to no chunks left.
Then, add in vanilla extract, vegan yogurt, and flax eggs. Mix with a whisk until ingredients are well combined.
Add in the almond flour, coconut flour, baking powder, salt and cinnamon last and mix with a spatula until ingredients are well incorporated.
Using a small cookie scoop or tablespoon, add batter to the prepared muffin tins, then sprinkle with 1 tsp of coconut sugar and finish off with another scoop of muffin batter. This creates a sweet sugary center.
Lastly, we will make the crumble topping. This part is optional, but strongly encouraged so you get that crunch factor.
In a small bowl, add in oat flour, melted vegan butter, coconut sugar and salt. Mix until ingredients are combined and add about 1 tsp on top of the muffins, spread evenly.
Bake the muffins in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool slightly before enjoying. Muffins should be stored in an airtight container in the fridge and enjoyed within 4-5 days.
Looking for more banana bread recipes?
Over-ripe bananas are always something that I have on hand, so with that being said… I have a ton of banana bread recipes that you can try out.
