Yield: 12 - 16 muffins. (mine were a bit smaller than normal size but not the mini size)
I had some bananas to use up so whipped up these banana nut muffins!! I used a combination of toasted walnuts & pecans because that is what I had in my freezer. I also do love subbing some of the nuts for dried cranberries and or chocolate chips. So use whatever combination you like best!
I found really colourful silicone muffin tin liners at the Atlantic Super Store. The muffins look super cute and were so easy to pop out. I can't believe I haven't used them before, it was a great baking experience and they were inexpensive!! I'm sure other people are already on this band wagon but... in case not, I definitely recommend...
My favourite vegan butter for spreading on muffins or bread is Melt. For this recipe you could also use solid coconut oil or another brand of vegan butter in the batter.
This recipe calls for a "flax egg". Which is 1 tbsp of ground flax seed, mixed with two tablespoons of water. Let it sit for 10 minutes before adding to the recipe.
This was my first time making a streusel topping for my banana muffins. At first it was REALLY crunchy, but by the next day it had softened and was tasty. Definitely not a necessary component, these are great plain, or with a bit of vegan butter.
Onto the recipes!
For a quick video on how to make these muffins, the recipe is also on YouTube!
Hey! I'm Trisha