Stop everything that you are doing right now!
Instead, grab some bananas and go make these bad boys! And you can thank me later 😉 Actually, you can thank Minimalist Baker, where I found the original recipe, but you can thank me, too, for sharing it with you. 😀
I mean… I don’t remember that I have baked muffins this good before. They are super soft, fluffy, they have the perfect muffin top, and crumbs for some texture? – #GiveItToMe!
I was craving something like this for a few days now, and when I found the recipe I knew this was it. It has been cold here (hello clear skies and sun!) and I needed something comforting. This fluffy banana goodness with a cup of coffee – a total winner! So are you ready for this? Because there is no way back…
I will share the original recipe with you, as it is Vegan Banana Crumb Muffins, and I’ll write my modifications next to it.
- 2 flax eggs (I used 2 regular eggs)
- 4 medium ripe bananas
- heaping 1/2 cup brown sugar, packed
- 1/4 cup vegan butter or coconut oil, melted (I had coconut oil)
- 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
- 1/4 cup walnuts, chopped (optional)
- 1/4 cup raw sugar
- 5 Tbsp unbleached all purpose flour
- 2 Tbsp vegan butter (I used regular butter)
What you have to do:
1. Preheat oven to 190 degrees C. Lightly grease a standard size muffin tin with some oil. The recipe says it will be around 10-11 muffins, but I had a tin for 12, and they turned out perfect. 2. Whisk the eggs well, add banana and mash it, leaving a bit of texture. 3. Add sugar, baking soda, salt and whisk for about a minute. 4. Stir in vanilla, melted butter or coconut oil and mix. 5. Add flour and oats and stir with a spoon or spatula until combined. Add the walnuts if you want to. 6. Divide batter evenly (as I told you, I managed to make 12 of them), filling the tin just about ¾ (I filled them almost full, and they had the nice top!). 7. Prepare crumbs – mash sugar, flour and butter together with a fork or fingers until ”crumbly like wet sand”, top the muffins with this crumble. 8. Bake for 17-22 minutes (I needed 20), or until tops are golden brown and the toothpick comes out clean. Be patient and wait a bit – I know, you waited 20 minutes already – but you’ll be rewarded. Remove it from the tin and serve warm, preferably with some coffee.
Did I say you will be in the muffin heaven?
Also, Dana from Minimalist Baker suggests you put them in a covered container and you can keep that for several days this way. Or, you can freeze them for longer term storage. Long term? Yeah, I do not see this happening…
Lemme tell you… This is indulgence at its finest. You can have them for breakfast, as a healthy dessert or snack… I had 2 of them and I am not even sorry. And I want more, haha. Well, it’s a good thing there’s a whole batch left 😛
Wanna join my party?