These irresistible, vegan banana bread muffins are the perfect treat for any occasion!
Serving: Makes about 12-16 vegan muffins
In one bowl:
- ¾ cup Brown Sugar
- ¾ cup Cane Sugar
- 1½ sticks of Vegan Butter
In a separate bowl:
- 4 Whole Bananas
- ¼ cup Vanilla Flavored Vegan Milk of Choice
- 1½ tsp Apple Cider Vinegar
- ½ cup Unsweetened Applesauce
- 1½ tsp Vanilla Bean Paste
- 3 cups All Purpose Flour
- ½ tsp + ¼ tsp Baking Soda
- 2 tsp Ground Cinnamon
- ½ tsp + ¼ tsp Allspice
- ½ tsp +¼ tsp Himalayan Pink Salt
- 2 scoops of our Culinary Grade Matcha Powder
- 1 stick of Vegan Butter
- 1 cup Cane Sugar
- 1 cup All Purpose Flour
- ⅛ tsp Allspice
- ¼ tbsp Ground Cinnamon
- ½ tbsp of our Culinary Grade Matcha Powder
For the batter, mix the brown sugar, cane sugar, and vegan butter together in a bowl until smooth. In a separate bowl, combine the bananas, vegan milk of choice, apple cider vinegar, and vanilla bean paste. Mix until well incorporated but still allow for chunks of banana, if desired. In another bowl, add the flour, baking soda, cinnamon, all spice, and salt. Mix until well combined. Once all bowls are prepped, combine the dry ingredients with the sugar and butter, followed by the liquid ingredients. Mix on low to avoid over-mixing and a dense texture.
For the crumble, mix together all of the ingredients in a bowl with clean hands until it becomes a sand-like consistency. Keep cool until ready to bake.
Preheat oven to 350 degrees. Spray nonstick muffin pan or use baking liners. Pour the batter evenly and leave room for the crumble topping. Cover the batter with the crumble entirely. Bake on the middle rack for 12 minutes. Some of the crumble may have melted. If so, feel free to add more crumble and then put back in the oven rotated for another 12 minutes.
Baking times may vary. Let cool for 10-15 minutes before removing from the pan and enjoy!