The Best Vegan Banana Muffins

Recipe Difficulty: Easy

Recipe Tags:

• Banana Muffins
• Vegan Banana Muffins
  
• Chocolate Chip Banana Muffins
• The Best Banana Muffins
  
• Moist Banana Muffins

Yield: 12 - 16 muffins. (mine were a bit smaller than normal size but not the mini size)
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History of Muffins!
The history of banana muffins specifically isn't certain, as the origin of the recipe is not well documented. 

What is known, is that muffins have been around for a long time and have evolved over the years. The first known reference to muffins in English literature appears in a 1703 book called "The English Huswife" by Gervase Markham. The muffins described in this book are similar to modern-day English muffins, and they are made from a type of bread dough that is shaped into small, flat rounds and baked on a griddle.
In the 19th century, muffins became more popular in the United States and were made with a sweeter, cake-like batter that was baked in muffin tins. These muffins were often served as a sweet breakfast food or as a dessert.
  
My Banana Muffin Recipe Notes

This is my go to banana muffin recipe. (or banana bread if baked in a loaf pan) I like to mix it up. Sometimes I will mix in walnuts and dried cranberries with a streusel topping, other times I mix in chocolate chips and sprinkle a few extra on top. You can totally keep the batter plain if that's your thing! These really are the perfect banana muffin. They don't taste "vegan". They remind me of the ones my mum always made growing up. Simple, deliciously moist and banana-y. They do not disappoint. 

Vegan Butter
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. 

Flax Egg
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. 

Streusel Topping
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.
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Onto the recipes!

XO
Trisha

Recipes

Banana Muffins

Ingredients:

• 1/3 cup vegan butter or solid coconut oil (room temp) 
• 3/4 cup sugar
• 3 ripe bananas, mashed
• 1 tsp vanilla
• 1/2 cup unsweetened coconut yogurt (I use plain Silk brand)
• 2/3 cup unsweetened unsweetened oat milk
• 2 cups whole wheat flour 
• 1/2 tsp salt
• 1.5 tsp baking soda
• 1.5 tsp baking powder
• 1 flax egg
• 1 1/2 cups nuts, toasted & chopped (I used walnuts & pecans) or chocolate chips. (you might not need 1 1/2 cups of chips depending how chocolatey you want them)

Method:

1. Preheat oven to 350 F. To prepare muffin tin I lightly greased silicone liners or paper liners.
2. Cream together vegan butter and sugar for a couple minutes.
3. Mix in one at a time the banana, vanilla, coconut yogurt and oat milk. 
4. Combine dry ingredients in a separate bowl except for nuts/chocolate chips. 
5. Add dry ingredients to wet, mix until just combined, then fold in nuts or chips. Use a 1/4 cup measure to portion batter into muffin liners. (top with streusel if desired)
6. Bake for 25 minutes, or until a skewer comes out clean / or the top springs back when touched. 

Streusel Topping

Ingredients:

• 1/4 cup AP flour
•  1/4 cup sugar
•  1.5 tbsp. melted vegan butter
•  1/4 tsp vanilla

Method:

1.  Compine all ingredients in a bowl. Use your fingers to turn it into a crumb like mixture.
2.  Sprinkle on the tops of muffins before baking.
3.  I sprinkled cinnamon on top after they came out of the oven.

For a quick video on how to make these muffins, the recipe is also on YouTube!