This recipe comes to you from The Minimalist Baker. A couple out of Portland run this blog. They feature a wide range of recipes, mostly plant-based & gluten free. The best part about their stuff – it’s all easy. Their shtick is that all of their recipes require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare – hence the name, The Minimalist Baker. I made these muffins for my daughter a little while back and they were damn good. And I didn’t even put the sweet crumble on top that the recipe calls for.
The Minimalist Baker is a definite go-to if you want to cook or bake good food in minimal time. AKA all of us? These muffins are quick, easy, good, and decently good for you. Perfect for tricking your kid into thinking they’re getting a sweet treat, but really feeding them banana, flax, oats, walnuts…
Here’s a link to the original recipe for these Vegan Banana Crumb Muffins. I’ll copy the recipe below, and I’ll be sharing lots of other recipes that I try and like from here (and other food blogs), so stay tuned. Does anyone else pull recipes from here? Leave a comment and hook us up with your favorites.
Eat these hot and smothered in (vegan) butter.
- 2 flax eggs
- 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
- heaping 1/2 cup brown sugar, packed
- 1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1.5 cups whole wheat pastry flour (or unbleached all purpose)
- 1/2 cup rolled oats
- 1/4 cup walnuts, chopped (optional)
- Crumble Top:
- 1/4 cup raw sugar
- 5 Tbsp unbleached all purpose flour
- 2 Tbsp vegan butter (such as Earth Balance)
- Preheat oven to 375 degrees F and lightly grease a standard size muffin tin (will make 10-11 muffins)
- Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
- Add banana and mash, leaving just a bit of texture.
- Add brown sugar, baking soda, salt and whisk for one minute.
- Stir in vanilla, melted butter and mix.
- Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
- Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
- Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You should have leftovers.
- Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.