VEGAN CINNAMON BANANA CRUMBLE MUFFINS

Vegan Cinnamon BananaCrumble Muffinsperfectly sweet and moist, is a great balance between tender and crunchy, and 100% delicious! It takes less than 10 minutes to whip together the batter for these muffins, but it makes for a great healthy alternative for a little sweetness in the morning for breakfast, a midday snack or even for quick dessert. You can get a copy of the original recipe from Orchids & Sweet Tea

Special thanks to the originator Shanika Graham-White for allowing Being Ecomomical to feature her recipes! You can read more about her and the history behind Orchids & Sweet Tea by visiting her site and/or reading her bio at the bottom of this post. 

Must-Haves:

 1.      2 ripe bananas, mashed
2.     1 cup organic whole wheat pastry flour (I used Bob's Red Mill)
3.     1/2 cup organic all-purpose baking flour (I used Bob's Red Mill)
4.     1 tsp baking soda
5.     1/4 tsp baking powder
6.     1/2 tsp sea salt
7.     1/3 cup organic brown sugar
8.     1/4 cup organic pure maple syrup
9.     1 tsp vanilla extract
10.   1 tsp ground cinnamon
11.   1/4 cup vegetable oil

Crumble Topping:

 1.     1/2 cup organic all-purpose baking flour
2.     1/2 cup organic brown sugar
3.     1 tsp ground cinnamon
4.     1/4 cup vegan butter, partially melted
5.     1/2 cup pecans, finely chopped
6.     1/2 cup walnuts, finely chopped

Instructions:

     Preheat your oven to 350 degrees Fahrenheit and line a 12-cavity cupcake/muffin pan with parchment liners (or grease it using vegan butter).

In a large bowl, combine the mashed bananas, vegetable oil, and coconut milk together and mix until well combined.

Then stir in both flours, the baking powder, baking soda, organic brown sugar, maple syrup, cinnamon, vanilla extract, and sea salt and mix until well incorporated! **Try not to over-mix!**

Scoop batter in the prepared cupcake/muffin pan (about 2 Tbsps in each) and make the crumble topping! 

For the Crumble Topping: Place the organic all-purpose flour, organic brown sugar, chopped pecans and walnuts, and cinnamon in a medium bowl, mixing them together until well combined. Add the partially melted vegan butter and using a spatula, mix until well incorporated.

Now evenly sprinkle the crumble topping atop your batter and place it in the oven. Bake for Bake for 20-25 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.

Once done, remove muffins from oven and let them cool for a bit (about 10 minutes) before removing them from the cupcake/muffin pan.

Bon Appetite!


FYI:

To store: Refrigerate for up to a week and re-heat desired slice(s) in the oven or microwave when serving; Can also be stored, tightly sealed at room temperature for up to 5 days.


About The Author:



Shanika Graham-White is a self-taught cook + baker, author, writer, and all around ‘creative mind’ behind Orchids + Sweet Tea. She’s also a connoisseur of interior decorating (hence her passion for beautifully staged food photos!), a wife, Mama to a witty toddler, AND absolute Foodie + Sweets-Lover! She created Orchids + Sweet Tea to prove that you can have your cake + eat it too…It’s all about recreating your favorites through the use of healthier ingredients. 

Follow her on Instagram (@orchidsandsweettea), Pinterest (https://www.pinterest.com/Orchidsnsweettea/), Twitter (@OrchidsNSweetT), and Facebook (https://www.facebook.com/orchidsnsweettea/)




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