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 span > 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 span> 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
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.
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. div>< /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: strong> Covered store on the counter for the day. Refrigerate for up to 5 days.