Indulge in the delightful fusion of flavors with our Vegan Blueberry Banana Streusel Muffins! These moist, fluffy muffins are not only a treat for your taste buds but also a guilt-free snack that will have you coming back for more. Imagine the sweet aroma of ripe bananas and juicy blueberries wafting through your kitchen as they bake to perfection. Whether you're looking for a quick breakfast on-the-go or a delicious afternoon pick-me-up, these muffins are sure to become your new favorite. Ready to impress your friends and family with a vegan twist on a classic muffin? Let’s dive into this easy recipe that promises to elevate your baking game!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1 cup blueberries
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup coconut oil
- 1/2 cup almond milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup oats
- 1/4 cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
- In a large mixing bowl, mash the 2 ripe bananas with a fork until smooth. You want a creamy texture with minimal lumps.
- Add the 1/2 cup of sugar, 1/4 cup of melted coconut oil, and 1/2 cup of almond milk to the mashed bananas. Stir well until all the wet ingredients are combined and the mixture is smooth.
- In a separate bowl, combine the 1 cup of flour, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of salt. Whisk together until evenly mixed.
- Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the 1 cup of blueberries gently, ensuring they are evenly distributed throughout the batter.
- In a small bowl, prepare the streusel topping by mixing together the 1/4 cup of oats, 1/4 cup of brown sugar, and 1 tsp of cinnamon. If desired, you can add a tablespoon of melted coconut oil to help the mixture clump together.
- Divide the muffin batter evenly among the 12 muffin cups, filling each about 2/3 full. Sprinkle the streusel topping generously over each muffin.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Vegan Blueberry Banana Streusel Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your muffins will be! Look for bananas with brown spots for the best flavor.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Fresh or Frozen Blueberries: You can use either fresh or frozen blueberries. If using frozen, there's no need to thaw them; just fold them directly into the batter to prevent them from bleeding.
- Customize Your Streusel: Feel free to add nuts or seeds to the streusel topping for an extra crunch. Chopped walnuts or pecans work wonderfully!
- Check for Doneness: Ovens vary, so start checking your muffins a few minutes before the suggested baking time. Insert a toothpick into the center; if it comes out clean, they’re ready!
- Storage Tips: Store your muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them and enjoy at a later time!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 0mg
