Spiced Banana Crumb Muffins
I know this recipe doesn’t scream summer, but this year can’t end fast enough so I thought I’d hurry it along by bringing fall to us. Maybe it will help. Probably not. But at least you get delicious vegan spiced banana crumb muffins out of it! What a mouthful. Literally.
The muffin batter is roughly the same as the banana bread recipe with just a few small tweaks. Because, not to pat myself on the back or anything but, that recipe is foolproof and really versatile. One of the things I did is simply reduce the amount of sugar a tiny bit since the streusel adds a fair amount of sweetness. Nothing wild.
Before doing that, I tried making a different batter so as to not use the same recipe. But they just weren’t as good and didn’t have the right texture. So I decided I might as well stick to a tried and true recipe.
Why make these spiced banana crumb muffins?
Why not make these? They don’t take much more time than regular muffins, the streusel practically makes itself and the muffin batter is all done by hand. And then it’s just a matter of waiting. So long as you have some ripe bananas on hand, you can make these. And you won’t regret it. They smell amazing and taste even better. The muffin isn’t gummy or dense and the crumb topping is the cherry on top (crumb on top?).
If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!
Spiced Banana Crumb Muffins
Ingredients
Banana Muffin
- 100 g ripe banana, mashed
- 105 g all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp salt
- 45 g neutral oil, (grapeseed, canola, vegetable…)
- 90 g granulated white sugar, make sure it’s vegan
- 25 g plant based milk
- 20 g chickpea flour
- 30 g water
- 1 tsp rum, optional
Spiced Streusel
- 20 g old fashioned rolled oats
- 25 g brown sugar
- 15 g all-purpose flour
- 1/2 tsp cinnamon
- 1/8 tsp ground clove
- 1/8 tsp ground nutmeg
- pinch of salt
- 20 g coconut oil (refined or not), very soft
Instructions
- Preheat your oven to 180°C or 350°F and line a muffin pan with paper or silicone cups.
Streusel
- In a small bowl, mix together the oats, sugar, flour, spices and salt until even.
- Add the coconut oil and stir until everything is well coated and you have an even mixture. You can go in with your hand, pinching the streusel together.
- Stick the bowl in the fridge while you make the muffin batter.
Muffins
- Mash the banana on a flat plate with a fork and set aside.
- Whisk together the flour, baking soda, cinnamon and salt and set aside as well.
- Whisk together the oil, sugar, milk, chickpea flour, water and rum until no lumps of chickpea flour remain.
- Add the mashed banana and whisk until smooth.
- Add the flour mixture to the wet ingredients and fold together but don’t overmix so as to prevent gummy muffins.
- Fill the cups about 3/4 of the way up and sprinkle the streusel on top.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center of one of the muffins comes out clean.
- Let them cool in the pan for 5 minutes and then transfer them to a wire rack to cool completely.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- You can omit the rum or replace it with vanilla extract.
- You can easily modify these muffins to your liking – omit the spices in the streusel, omit the streusel all together, add nuts to the muffin batter…the world is your oyster (vegan oyster).