Vegan Banana Blueberry Pecan Crumble Muffins

Who says you can't have your cake and eat it for breakfast? Vegan Banana Blueberry Pecan Crumble Muffins are the perfect way to incorporate healthy muffins into your morning, made with fresh bananas, blueberries, and other vegan ingredients. You won't believe the crunchy pecan crumble that tops these treats!

Does your favorite muffin recipe contain at least two types of fruit?

Mine does! I love a moist vegan muffin that has lots of flavor and lightness but is healthy enough for breakfast. While that sounds hard to come by, look no further!

Vegan Banana Blueberry Pecan Crumble Muffins are the perfect vegan muffin, containing mashed bananas and fresh blueberries right in the batter. On top, you'll find a pecan crumble that is crunchy, sweet, and nutty.

Vegan muffins can be finicky; you don't want dense hockey pucks upon baking! There are a few tips and tricks for making muffins that are not only flavorful but have the perfect texture.

I like to use the big, juicy blueberries at the end of summer for this recipe, but any blueberries work. You can even use frozen, thawed blueberries if that's what is freshest. Either way, these muffins are awesomely fruity!

Making Moist Muffins

Vegan muffins such as these Vegan Banana Blueberry Pecan Crumble Muffins are super easy to make but require a few tricks. Once you have the hang of baking muffins, you'll make them all the time!

First, you always want to mix your wet and dry ingredients separately. This is to prevent overmixing of the batter. Once the flour has been added to the batter, it is crucial to only mix until the flour has been hydrated. Stop mixing there!

Mixing further will develop lots of gluten in the flour, much like how kneading creates gluten in bread dough. Bread is denser than muffins, so it requires kneading.

Once dry ingredients have been added to the wet, fold the ingredients together gently only until no dry spots of flour remain. That's it! Stop there and you will have perfectly light and fluffy muffins.

This trick goes for any quick batter, too! For light and airy pancakes, cupcakes, sheet cakes, layer cakes, and scones, be sure to not overmix once the flour had been added.

Muffin Baking Equipment

Many of us have the necessary equipment to make muffins or cupcakes. In case some of us do not, here is the ultimate list of easy equipment needed to bake the perfect Vegan Banana Blueberry Pecan Crumble Muffins:

• Muffin tin
• Paper liners
• Ice cream scoop
• Mixing bowls
• Spatula
• Oven timer
• Vegan nonstick spray (just in case!)

Ingredients in Vegan Banana Blueberry Pecan Crumble Muffins

For the Muffins:

• 2 ripe bananas, mashed
• a cup fresh blueberries
• 1 ½ cups organic all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon sea salt
• ¼ cup organic coconut sugar
• ¼ cup vanilla extract
• ½ cup almond milk 
• 1 teaspoon apple cider vinegar
• ¼ cup agave syrup
• ¼ cup vegan butter, melted

For the Pecan Crumble Topping:

• 1 cup pecans, roughly chopped
• ½ cup organic all-purpose flour
• ½ cup organic brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup vegan butter, partially melted

MADE OUR RECIPE(S)?

If you make these Vegan Banana Blueberry Pecan Crumble Muffins, be sure to tag me on Instagram @orchidsandsweettea!

Vegan Banana Blueberry Pecan Crumble Muffins

5 from 4 votes

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.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Serves: 12 Muffins

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Ingredients

MUFFINS:

• 2 ripe bananas, mashed
• 1 cup fresh blueberries (See Notes!)
• 1 ½ cups organic all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon sea salt
• ¼ cup organic coconut sugar (See Notes!)
• 1 teaspoon vanilla extract
• ½ cup Almond milk (You can use your fave plant-based milk)
• 1 teaspoon apple cider vinegar
• ¼ cup Agave syrup
• ¼ cup vegan butter, melted  (See Notes!)

PECAN CRUMBLE TOPPING:

• 1 cup pecans, roughly chopped
• ½ cup organic all-purpose flour
• ½ cup organic brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup vegan butter, partially melted 

US Customary - Metric

Instructions

TO MAKE MUFFINS:

• Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
• Preheat your oven to 375F. Lightly grease your muffin pan (for larger muffins) or for standard muffins, line the wells with liners.
• In a large bowl, combine the mashed bananas, melted butter, Agave, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
• Next, stir in flour, baking powder, baking soda, sugar, cinnamon, and sea salt and mix until just combined. Fold in the fresh blueberries. NOTE: DO NOT OVER-MIX!
• NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 tablespoon at a time.
• Divide the batter evenly among the wells of the prepared muffin pan.

FOR THE PECAN CRUMBLE:

• Add the flour, brown sugar, chopped pecans and cinnamon into a medium bowl, combining them together using a pastry blender. NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.
• Add the partially melted vegan butter and using a spatula, mix until well combined and 'crumbly-like'.
• Now, evenly sprinkle the crumble topping atop each muffin batter until fully covered and place it in the oven.
• Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.
• To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.
• Bon Appetit!

Tips & Tricks

• STORAGE: Can be tightly sealed in the refrigerator for up to 5 days. Can be frozen for up to 2 months in a freezer safe bag.
• MUFFIN SIZE: This recipe can make 6 Jumbo muffins OR 12 standard muffins, if desired.
• OIL: Instead of melted butter, you can also use coconut oil or vegetable oil, if preferred.
• SWEETENER: If you choose to opt out of brown sugar, you can always substitute with pure cane sugar, coconut sugar, additional pure maple syrup (which requires less milk), Agave, or Date syrup as well. 

Nutrition

Calories: 272kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 281mg | Potassium: 84mg | Fiber: 2g | Sugar: 18g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

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Vegan Banana Blueberry Pecan Crumble Muffins

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