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.
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!
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 Bread, which 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 Bread, which 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.
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.
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!
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
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.
Must-Haves:
- 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!
FYI:
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.**
Vegan Banana Blueberry Pecan Crumble Muffins.
Mary Bostow says
September 29, 2018 at 5:50 PMOh God, I want to eat these Muffins for breakfast, lunch and dinner. Love everything about this recipe! I’m sure this is incredibly delicious!
Shanika | Orchids + Sweet Tea says
October 1, 2018 at 5:56 PMHaha! Yes, I am truly addicted to these muffins! I hope that you get a chance to give them a try!
Pam Greer says
September 29, 2018 at 6:28 PMI am on a muffin kick right now! I love them. I make a batch every week and I’ve pinned these to try next!
Shanika | Orchids + Sweet Tea says
October 1, 2018 at 5:57 PMThanks 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!
Dannii says
September 29, 2018 at 6:36 PMI love the look of the crumble on these muffins. Blueberry and pecan is such a delicois combo too.
Shanika | Orchids + Sweet Tea says
October 1, 2018 at 5:57 PMYes, the crumble is my favorite part, Dannii!