30 minutes and one bowl required, and so delicious!
Ingredients
Muffins:
- 2 flax eggs
- 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
- Heaping 1/2 cup brown sugar, packed
- 1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1.5 cups whole-wheat pastry flour (or unbleached all-purpose)
- 1/2 cup rolled oats
- optional: 1/4 cup walnuts, chopped
Crumble Top:
- 1/4 cup raw sugar
- 5 Tbsp unbleached all-purpose flour
- 2 Tbsp vegan butter (such as Earth Balance)
- Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins)
- Prepare flax egg in a large mixing bowl. Let sit for 5 minutes.
- Add banana and mash, leaving just a bit of texture.
- Add brown sugar, baking soda, salt and whisk for one minute.
- Stir in vanilla, melted butter, and mix.
- Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
- Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
- Quickly wipe your mixing bowl and add crumble ingredients. Prepare to crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You should have leftovers.
- Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage
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