Vegan Banana Blueberry Pecan Crumble Muffins

September 27, 2018

These Vegan Banana Blueberry Pecan Crumble Muffins are everything your heart desires. Packed with great banana bread flavor, these muffins also offer bursts of blueberry bits and comes topped with a nice crunchy crumble topping–made from brown sugar and toasted pecans. Completely dairy-free and vegan.

Vegan Banana Blueberry Pecan Crumble Muffins

It’s Wednesday—and we’re completely snap dab in the middle of the week. I don’t know about you, but this week has been tiring with so much to do in so little time, but Hey! No complaints over here.

Of course, I couldn’t allow Thursday to arrive without sharing an awesome recipe with ya’ll. So here it is!

Vegan Breakfast Banana Blueberry Muffins

If you’ve been an avid reader of Orchids + Sweet Tea then you’ll know that Banana bread has been one of my newest faves, especially the vegan version. Trust me ya’ll, it’s bomb!

Ok, so it all started with this Vegan Cinnamon Crunch Banana Breadwhich is EVERYTHING! It is perfectly sweet and moist, is balanced between tender and crunchy, and 100% delicious! Actually, let me correct myself—-it all started with this Almond-Cinnamon Crunch Blueberry Banana Breadwhich was during the earlier days of me trying my hand at vegan recipes. I can still remember trying to get it to turn out the ultimate best, especially since I was using a very cheap tin bread pan. Those were the days of humble beginnings in the Food Blogging world. Haha.

Vegan Banana Blueberry Pecan Crumble Muffins

So, obviously, I felt inspired by my vegan version of Banana bread, therefore, I began making muffin versions. These Vegan Cinnamon Banana Crumble Muffins are perfectly sweet and moist, and is a great balance between tender and crunchy—100% delicious! It takes less than 10 minutes to whip together the batter for these muffins, but it makes for a great healthy alternative for a little sweetness in the morning for breakfast, a midday snack or even for quick dessert.

Vegan Banana Blueberry Pecan Crumble Muffins

With such perfect muffins, I figured that adding some blueberries would just make them even more perfect and that’s how this entire love affair began!

Now, that we’re in the Fall season, I definitely will miss many of the recipes I so happily indulged in over the summer. I especially will miss my favorite summer fruits and colorful combinations. But the Fall has a lot of character too, and I’m just as excited to try out a few new flavors and textures this season.

I even want to try making my own version of lattes and frappuccinos. I know—that sounds challenging, but fun!

More importantly, I am so excited for all the pumpkin, sweet potato, and apple flavors. It’s time to get the oven and mittens ready ya’ll!

Vegan Banana Blueberry Pecan Crumble Muffins

Now let’s get started on this recipe, shall we?

Preheat your oven to 350 degrees Fahrenheit and line a 12-cavity cupcake/muffin pan with parchment liners (or grease it using vegan butter).

In a large bowl, combine the mashed bananas, coconut oil, and almond milk together and mix with a spatula until well combined.

Then stir in both flours, the baking powder, baking soda, coconut sugar, pure maple syrup, cinnamon, vanilla extract, and sea salt and mix until well incorporated! **Try not to over-mix!**

Fold in the blueberries until well combined.

Scoop batter in the prepared cupcake/muffin pan (about 1- 1 1/2 Tbsps each) and make the crumble topping!

For the Crumble Topping: Place the organic all-purpose flour, organic brown sugar sugar, chopped toasted pecans, and cinnamon in a medium bowl, mixing them together until well combined. Add the partially melted vegan butter and using a spatula, mix until well incorporated.

Now evenly sprinkle the crumble topping atop your batter and place it in the oven. Bake for 20-25 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.

Once done, remove muffins from oven and let them cool for a bit (about 10 minutes) before removing them from the cupcake/muffin pan.

Bon Appetite!

Vegan Banana Blueberry Pecan Crumble Muffins

Vegan Breakfast Banana Blueberry Muffins

Vegan Banana Blueberry Pecan Crumble Muffins

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
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Ingredients

  • 2 ripe bananas, mashed
  • 3/4 cup blueberries, frozen or fresh (See Notes!)
  • 1 cup organic whole wheat pastry flour (I used Bob's Red Mill)
  • 1/2 cup organic all-purpose baking flour (I used Bob's Red Mill)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup organic coconut sugar
  • 1/3 cup unsweetened almond milk (Or your own non-dairy favorite)
  • 1/4 cup organic pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 cup coconut oil

Pecan Crumble Topping:

  • 1 cup pecans, finely chopped, toasted (See Notes!)
  • 1/2 cup organic all-purpose baking flour
  • 1/2 cup organic brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup vegan butter, partially melted

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and line a 12-cavity cupcake/muffin pan with parchment liners (or grease it using vegan butter).
  • In a large bowl, combine the mashed bananas, coconut oil, and almond milk together and mix with a spatula until well combined.
  • Then stir in both flours, the baking powder, baking soda, coconut sugar, pure maple syrup, cinnamon, vanilla extract, and sea salt and mix until well incorporated! **Try not to over-mix!**
  • Fold in the blueberries until well combined.
  • Scoop batter in the prepared cupcake/muffin pan (about 1- 1 1/2 Tbsps each) and make the crumble topping!

For the Crumble Topping:

  • Place the organic all-purpose flour, organic brown sugar sugar, chopped toasted pecans, and cinnamon in a medium bowl, mixing them together until well combined. Add the partially melted vegan butter and using a spatula, mix until well incorporated.
  • Now evenly sprinkle the crumble topping atop your batter and place it in the oven. Bake for 20-25 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.
  • Once done, remove muffins from oven and let them cool for a bit (about 10 minutes) before removing them from the cupcake/muffin pan.
  • Bon Appetite!

Tips & Tricks

To store: Refrigerate for up to a week and re-heat desired slice(s) in the oven or microwave when serving; Can also be stored, tightly sealed at room temperature for up to 5 days.
Toasted Pecans: Add chopped pecans to a baking sheet and toasting them in the oven (350 degrees Fahrenheit) for 10-15 minutes, tossing them halfway to avoid browning on one side.**
**If using Frozen Blueberries, toss in 1 Tbsp of flour before adding to batter; this avoids batter from being too liquid-y during baking process.**

DID YOU MAKE THIS recipe?

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Vegan Banana Blueberry Pecan Crumble Muffins.

ORCHIDS + SWEET TEA

 

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  1. This recipe is AMAZING!! My partner and I LOVE them and it turned out so fluffy and delicious – also so simple to make! I love the pecan topping and lightness and sweetness of the muffins. I used 1 cup of whole wheat bread flour and 1/2 cup of white pastry flour (which is what I had at home) and it still turned out great. I will definitely be making these muffins again; thank you Shanika!

    • Hi Hilary! I’m so happy to hear that you enjoyed this recipe! One of my faves! Thanks so much for choosing my recipe! 🙂

    • Thanks so much, Pam! I’ve been baking muffins lately too and really love them! I don’t know why it took me so long to start making these!

    • Haha! Yes, I am truly addicted to these muffins! I hope that you get a chance to give them a try!