Vegan Banana Muffins (Bakery-Style)
Servings: 12
Aquafaba stands in for eggs in these vegan banana muffins, and they still rise high with a tender, bakery-style crumb. Spotty bananas, coconut sugar and a cinnamon streusel top make them feel like dessert you can eat at breakfast.
Ingredients
- ½ cup oat milk
- 1 tablespoon fresh lemon juice
- ½ cup aquafaba
- 4 medium very ripe bananas about 2 cups mashed
- 2 teaspoon pure vanilla extract
- 1 cup coconut sugar
- ½ cup coconut oil melted
- 3 cups all-purpose flour
- ½ cup raw walnuts chopped
- ¼ teaspoon sea salt
- 1 ½ teaspoon baking soda
- 2 teaspoon ground cinnamon
Cinnamon Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup coconut sugar
- 2 teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 2 tablespoon maple syrup
Instructions
- Heat the oven to 425 °F with a rack in the middle. Grease the bottoms and sides of a standard 12-cup muffin tin, or use a silicone muffin pan.
- Stir the lemon juice into the oat milk and set aside for 7 minutes.
- Shake the can of chickpeas to distribute the starches, then measure the aquafaba into a blender. Blend on medium speed until uniformly foamy, about 1 minute. Add the oat milk mixture, vanilla, bananas, coconut sugar and coconut oil and blend on medium until no banana lumps remain.
- Mix the flour, walnuts, salt, baking soda and cinnamon in a large bowl. Pour the wet ingredients over the dry and stir gently until just combined; a few streaks of flour are fine. Divide the batter among the muffin cups, filling them to the top.
- Make the streusel: In a small bowl, mix the flour, coconut sugar, cinnamon, salt and maple syrup until well combined. Crumble it evenly over the muffins with your fingertips, covering the batter completely.
- Bake for 5 minutes, until the muffins have risen. Without opening the oven door, reduce the heat to 350 °F and bake until a toothpick comes out clean or with a few crumbs, about 17 minutes more (22 minutes in a silicone pan). Let cool for 20 minutes before serving.
Notes
- Ripeness Tip: Use spotty, overripe bananas for the most sweetness and moisture. Frozen ones work too; see how to freeze bananas, then thaw and include any liquid.
- Aquafaba Tip: Use the liquid from a can of unsalted chickpeas so the muffins don't taste salty.
- Nut-Free: Leave out the walnuts, or use chopped dark chocolate. Pecans also work if nuts aren't a concern.
- Storing: Keep cooled muffins in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months.
Nutrition
Serving: 1muffin, Calories: 351kcal, Carbohydrates: 57g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Sodium: 251mg, Potassium: 219mg, Fiber: 3g, Sugar: 20g, Vitamin A: 49IU, Vitamin C: 4mg, Calcium: 37mg, Iron: 2mg
