Vegan Banana Muffins with Streusel
These are the perfect morning coffee companion. They are SO easy to make!
Servings: 12 Muffins
Ingredients
- 3 Ripe Bananas, Mashed
- ¾ cup Raw Sugar
- 1 Flax Egg 1 tablespoon of Ground Flax seed + 2 tablespoon of water. Mix in a small bowl and let set for 10 minuets.
- ⅓ cup Melted Coconut Oil unrefined
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1½ cup All-Purpose Unbleached Flour
Streusel Topping
- ½ cup All-Purpose Unbleached Flour
- ⅓ cup Old-fashioned Rolled Oats
- ¼ cup Coconut Sugar
- 2 tablespoon Raw Sugar
- ¼ teaspoon Salt
- ½ cup Melted Coconut Oil
Instructions
Streusel Topping
- Combine all streuel ingredients in a small bowl, mix well
- Place bowl in the fridge to allow the coconut oil to begin to harden while you prepare the muffins
Muffins
- Make your flax egg and set it aside for 10 minutes for it to jell
- Preheat the oven to 350°F and line a muffin tin
- Combine all dry ingredients in a large bowl and set aside
- Using a fork, mash bananas in a medium bowl
- Add Sugar and Flax Egg
- Add Melted Coconut Oil and mix well together
- Combine wet ingredients with the dry ingredients. Becareful not to over mix
- Spoon ¼ cup of batter into lined muffin tin. Top batter with streusel, about ½ tablespoon for each muffin
- Bake for 20-25 minuets, until toothpick comes out clean.
- Remove from oven and transfer to a cooling rack
- Once completely cooled, store at room temperature in an air tight container for up to a week
Notes
If not vegan, you can sub 1:1 flax egg with a normal egg.
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