Easy Vegan Banana Muffins with Streusel. These soft and moist Banana Bread Muffins come together quickly and make a great breakfast or snack. Add nuts, berries for variety. Vegan recipe without soy. Can be nut free.


  • 2 banana mûres
  • < span class = "wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1"> 3/4 cup ( 177,44 ml ) lait non laitier tel que le lait d’amande , lait de coco léger oder lait d’avoine
  • 1/4 < span class = "wprm-recipe-ingredients-unit"> cup ( 59.15 ml ) érable syrup ou sucre, add 2 more sugar soups for more success if you wish
  • 3 à soupe huile
  • 2 soup soup Pommeskompott
  • < span class = "wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1"> 1 càc vinaigrette of apple cider or wh ite vinaigre
  • 1 càc Vanilla extract
  • Preparation

  • Wet all ingredients in a blender and puree until smooth.
  • In a bowl, combine 1.5 cups of flour and other dry ingredients and mix well. Add the blended banana mixture and stir until well combined.
  • Add flour 2 tablespoons at a time to get a slightly firm dough.< /div >
  • Pour into a lined muffin tin and fill 2/3 full, preheat oven to 190°C.

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  • Prepare the crumble: Mix flour, sugar and cinnamon. Add vegan butter and oil and mix until crumbly
  • Spread batter generously into pan to make muffins.< /li>

  • Bake at 375°F for 20 minutes, then reduce to 180°C (350°F) and bake for another 10 minutes. Check with a toothpick in the middle.
  • Then cool in the pan for 10 minutes Remove from pan and let cool completely, covered with a towel.

    Store: Covered store on the counter for the day. Refrigerate for up to 5 days.

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