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.
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!
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.
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.**