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Vegan Banana Blueberry Pecan Crumble Muffins

November 4, 2021
The perfect vegan muffins require a crisp crumble topping, and these Vegan Banana Blueberry Pecan Crumble Muffins deliver for breakfast, a snack, or dessert!

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!

Vegan Banana Blueberry Pecan Crumble Muffins

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 Banana Blueberry Pecan Crumble Muffins

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!

Vegan Banana Blueberry Pecan Crumble Muffins

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!

Vegan Banana Blueberry Pecan Crumble Muffins

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.

Vegan Banana Blueberry Pecan Crumble Muffins

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!)

Vegan Banana Blueberry Pecan Crumble Muffins

Ingredients in Vegan Banana Blueberry Pecan Crumble Muffins

For the Muffins:

  • 2 ripe bananas, mashed
  • a cup fresh blueberries
  • 1 1/2 cups organic all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 cup organic coconut sugar
  • 1/4 cup vanilla extract
  • 1/2 cup almond milk 
  • 1 teaspoon apple cider vinegar
  • 1/4 cup agave syrup
  • 1/4 cup vegan butter, melted

Vegan Banana Blueberry Pecan Crumble Muffins

For the Pecan Crumble Topping:

  • 1 cup pecans, roughly chopped
  • 1/2 cup organic all-purpose flour
  • 1/2 cup organic brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup vegan butter, partially melted

Vegan Banana Blueberry Pecan Crumble Muffins

How to Make Vegan Banana Blueberry Pecan Crumble Muffins

To Make Muffins:

Add the almond milk and apple cider vinegar together in a small bowl, stirring together until combined, and let 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! The batter should look moist, but thick where it’s ‘scoopable but not easily poured. If way too thick, add 1-2 tablespoons 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.

Vegan Banana Blueberry Pecan Crumble Muffins

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 break down 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.

Vegan Banana Blueberry Pecan Crumble Muffins

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!

Vegan Banana Blueberry Pecan Crumble Muffins

Other Recipes You’ll Love

If you love my Blueberry Pecan Crumble Muffins then try these recipes, too!

Vegan Banana Blueberry Pecan Crumble Muffins

Vegan Banana Blueberry Pecan Crumble Muffins

Vegan Banana Blueberry Pecan Crumble Muffins

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 1/2 cups organic all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/4 cup organic coconut sugar (See Notes!)
  • 1 tsp vanilla extract
  • 1/2 cup Almond milk (You can use your fave plant-based milk)
  • 1 tsp apple cider vinegar
  • 1/4 cup Agave syrup
  • 1/4 cup vegan butter, melted  (See Notes!)

PECAN CRUMBLE TOPPING:

  • 1 cup pecans, roughly chopped
  • 1/2 cup organic all-purpose flour
  • 1/2 cup organic brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup vegan butter, partially melted 

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 Tbsp 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 8 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. 

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

 

ORCHIDS + SWEET TEA

 

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    • Hi Kesha! I’m excited to hear what you think! Not at all—you can definitely sub with GF All-purpose flour and start by reducing the milk slightly until the batter consistency is achieved! 🙂

  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!