Description
Moist and flavorful vegan muffins packed with banana, blueberries, and a crunchy pecan crumble topping.
Ingredients
Scale
- 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