Vegan Breakfast Banana Blueberry Muffins
5 from 3 votes
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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.

Course: Breakfast, Dessert
Keyword banana, banana bread, blueberry, breakfast, dairy-free, dessert, healthy, muffins, sweets, vegan
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 Muffins
Creator Shanika | Orchids + Sweet Tea

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:

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

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

  3. 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!**

  4. Fold in the blueberries until well combined.

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

For the Crumble Topping:

  1. 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.

  2. 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.

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

  4. Bon Appetite!

Tips | Notes:

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.**