Oh my goodness, you HAVE to try these Vegan Banana Blueberry Pecan Crumble Muffins! Seriously, they are a dream. They’re so moist and bursting with flavor, and that pecan crumble on top? Pure magic. I was messing around in the kitchen one afternoon, trying to use up some bananas that were just a *little* too spotty for my liking (you know the ones!), and I ended up creating what might just be my new favorite muffin recipe. They’re completely vegan, packed with sweet bananas, juicy blueberries, and the crunchiest, most delightful pecan crumble. Honestly, they taste way more decadent than they are to make!
Why You'll Love These Vegan Banana Blueberry Pecan Crumble Muffins
Honestly, these muffins are just pure joy in every bite! You are going to absolutely adore how incredibly easy they are to whip up. Seriously, even if you’re not a seasoned baker, you can totally nail these. The flavors are just out-of-this-world amazing – that perfect sweet banana mingling with juicy blueberries, all topped off with a super satisfying nutty pecan crumble. They’re completely vegan, which is fantastic for everyone, and the texture is just spot-on: wonderfully moist and tender with that delightful little crunch from the topping. They’re pretty much the perfect treat!
Ingredients for Your Perfect Vegan Banana Blueberry Pecan Crumble Muffins
Okay, so here’s what you’ll need to snag from the grocery store or your pantry to make these beauties. We’ve got two parts to this recipe, the muffin part and then that glorious crumble topping. For the muffins themselves, you’ll need:
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats (the old-fashioned kind are best here!)
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce (this is our binder and adds moisture!)
- 1/3 cup vegetable oil (or any neutral oil you like)
- 1/4 cup plant-based milk (almond, soy, oat – whatever you have!)
- 1 teaspoon vanilla extract (don’t skip this!)
- 2 ripe bananas, mashed really well (the spottier, the better!)
- 1 cup fresh or frozen blueberries (no need to thaw if they’re frozen!)
And for that irresistible pecan crumble topping:
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup packed brown sugar (for that caramelly flavor!)
- 1/4 cup chopped pecans
- 1/4 cup cold vegan butter, cut into tiny little pieces
Essential Equipment for Baking Vegan Banana Blueberry Pecan Crumble Muffins
Alright, to make these fabulous muffins happen, you just need a few trusty kitchen staples. Grab your favorite 12-cup muffin tin – if it’s non-stick, great, but liners are always a good idea too! You’ll want a couple of mixing bowls, probably a large one for the batter and a smaller one for that yummy crumble. A good old whisk is essential for getting the dry ingredients all mixed up nicely. And of course, don’t forget your measuring cups and spoons to get everything just right. Finally, a wire cooling rack is key so your muffins don’t get soggy on the bottom after they come out of the oven.
Step-by-Step Guide to Making Your Vegan Banana Blueberry Pecan Crumble Muffins
Alright, let’s get baking! This is where the magic really happens. Grab your apron, and let’s make these amazing muffins. First things first, get that oven preheated to a nice 375°F (190°C). While it’s heating up, get your 12-cup muffin tin ready. You can line it with those cute paper liners or just give it a good grease-up. Trust me, it saves a lot of heartache later!
In a big ol’ bowl, let’s get our dry ingredients going. Just whisk together the 1 1/2 cups of all-purpose flour, the 1 cup of rolled oats, the granulated sugar, baking soda, baking powder, and that pinch of salt. Give it a good whisk so everything is evenly distributed. Now, in a separate bowl, mix up your wet ingredients: the unsweetened applesauce, vegetable oil, your plant-based milk, and that lovely vanilla extract. Pour those wet ingredients into the bowl with the dry ingredients. Mix ’em up until they’re *just* combined. Seriously, don’t go crazy mixing here – a few little lumps are totally fine! Overmixing is the enemy of tender muffins.
Next, gently fold in those mashed ripe bananas and the blueberries. Be gentle, we want to keep all that air we worked for! Now, for the best part: the crumble! In a small bowl, toss together the 1/4 cup flour, 1/4 cup oats, the brown sugar, and the 1/4 cup of chopped pecans. Add in those small pieces of cold vegan butter. Using your fingertips, or a pastry blender if you have one, just rub or cut the butter into the dry ingredients until it looks like coarse crumbs. It should be a little clumpy, that’s perfect!
Spoon the muffin batter evenly into your prepared cups. Don’t fill them to the tippy top, just about two-thirds full. And now, go ahead and sprinkle that glorious pecan crumble topping generously over the batter in each cup. Oh, it smells amazing already! Pop them into your preheated oven and bake for about 20-25 minutes. You’ll know they’re ready when a toothpick poked right into the center comes out clean. Let them hang out in the tin for a few minutes to set up a bit before carefully transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!
If you’re curious about how other muffins turn out, check out these zucchini bread muffins for another great vegan option!
Tips for Perfectly Baked Vegan Banana Blueberry Pecan Crumble Muffins
Getting these muffins just right is totally doable, and a few little tricks make all the difference! First off, those bananas? Make sure they’re super ripe. I’m talking practically black on the peel! The spottier they are, the sweeter and more mashed they get, which equals way more flavor and moisture in your muffins. No bland or dry muffins here, trust me!
When you’re mixing your batter, remember the golden rule: don’t overmix! Just stir until everything is *barely* combined. A few little flour streaks are perfectly fine. Overmixing develops the gluten too much, and that can lead to tough, dense muffins. We want tender and fluffy, remember?
For that lovely crumble topping, using cold vegan butter is key. It helps create those little crumbly bits that bake up perfectly golden brown. And for knowing when they’re done? Besides the toothpick test, keep an eye on the edges of the muffins. They usually pull away just slightly from the sides of the tin when they’re ready to come out. Happy baking!
Ingredient Notes and Substitutions for Your Vegan Banana Blueberry Pecan Crumble Muffins
So, you’re ready to whip up some magic, but maybe you’re wondering about a few things? Don’t sweat it! We can totally tweak this recipe to fit what you have on hand. For the plant-based milk, honestly, any kind works. Whether it’s creamy oat milk, almond milk, or soy milk, they all do the job beautifully. If you’re not a huge fan of pecans, or just don’t have them, walnuts are a fantastic substitute and give that same lovely crunch. I’ve even made these with sunflower seeds in a pinch!
Make-Ahead and Storage for Your Vegan Banana Blueberry Pecan Crumble Muffins
The beauty of these muffins is they’re great fresh, but honestly, they store so well, making them perfect for planning ahead! If you want to make them a day or two in advance, just tuck them away in an airtight container at room temperature. They stay wonderfully moist, and that crumble topping stays nice and crisp.
Need to stash them for even longer? Pop them in the fridge! They’ll be good for up to a week that way. And good news – they freeze like a dream, too! Just wrap them up tight (I like to use a double layer of plastic wrap followed by foil) and they’ll keep perfectly in the freezer for about three months. When you’re ready to enjoy one, just let it thaw on the counter for a little bit, or pop it in the microwave for a quick 15-20 seconds. It’ll taste just like it was baked this morning!
Frequently Asked Questions about Vegan Banana Blueberry Pecan Crumble Muffins
Got questions about these yummy vegan muffins? I’ve got answers! Here are a few things people often ask:
Can I make these muffins gluten-free?
You totally can! Just swap out the all-purpose flour for a good quality gluten-free baking blend (one that contains xanthan gum). You might need a tiny bit more plant-based milk if the batter seems too thick, but it works beautifully!
How do I prevent my muffins from sinking in the middle?
The biggest culprit is usually opening the oven door too early or having your oven temperature a bit off. Make sure your oven is fully preheated and try not to peek until they’re close to done! Also, don’t overmix the batter, as that can cause them to sink, and make sure your baking soda and baking powder are fresh!
What’s the best way to store these muffins?
These vegan banana blueberry pecan crumble muffins store like a dream! Keep them in an airtight container at room temperature for about 2-3 days, or pop them in the fridge for up to a week. They also freeze wonderfully for up to 3 months – just thaw them at room temperature!
Estimated Nutritional Information
Okay, let’s talk numbers! Here’s an *estimated* breakdown for one of these scrumptious Vegan Banana Blueberry Pecan Crumble Muffins. Keep in mind that things like the exact type of plant-based milk or the specific brand of vegan butter can make these numbers wiggle a bit. But generally, you’re looking at about:
- Serving Size: 1 muffin
- Calories: ~350
- Fat: ~18g (with ~3g saturated)
- Carbohydrates: ~45g
- Fiber: ~4g
- Sugar: ~25g
- Protein: ~5g
- Sodium: ~150mg
So, a lovely treat that feels indulgent but isn’t *too* crazy, especially considering all those yummy fruits and nuts!
Print
Vegan Banana Blueberry Pecan Crumble Muffins
- Total Time: 45 min
- Yield: 12 muffins 1x
- Diet: Vegan
Description
Moist and flavorful vegan muffins packed with banana, blueberries, and a crunchy pecan crumble topping.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil
- 1/4 cup plant-based milk
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 1/4 cup cold vegan butter, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together 1 1/2 cups flour, 1 cup oats, granulated sugar, baking soda, baking powder, and salt.
- In a separate bowl, combine applesauce, vegetable oil, plant-based milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the mashed bananas and blueberries.
- In a small bowl, combine the crumble ingredients: 1/4 cup flour, 1/4 cup oats, brown sugar, and 1/4 cup pecans. Cut in the cold vegan butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Spoon the muffin batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Sprinkle the pecan crumble topping generously over the batter in each cup.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use very ripe bananas.
- If using frozen blueberries, do not thaw them before adding to the batter.
- You can substitute walnuts for pecans if desired.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan muffins, banana muffins, blueberry muffins, pecan crumble, vegan baking, dairy-free, egg-free