Vegan Cinnamon Banana Crumble Muffins--perfectly sweet and moist, is a great balance between tender and crunchy, and 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.
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, vegetable oil, and coconut milk together and mix until well combined.
Then stir in both flours, the baking powder, baking soda, organic brown sugar, maple syrup, cinnamon, vanilla extract, and sea salt and mix until well incorporated! **Try not to over-mix!**
Scoop batter in the prepared cupcake/muffin pan (about 1 Tbsp in each) and make the crumble topping!
Place the organic all-purpose flour, organic brown sugar, chopped pecans and walnuts, 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.
STORAGE: Can be tightly sealed without refrigeration for up to 5 days. However, best when refrigerated and slightly warmed before eating.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
OIL: Instead of vegetable oil, you can also use coconut oil, if preferred.