Easy Vegan Banana Blueberry Crumb Muffins

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These Easy Vegan Banana Blueberry Crumb Muffins have everything you need in a good Vegan Muffin plus more.

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Snack

Cuisine American

Servings

Calories 300 kcal

▢2 cups/240g All Purpose flour
▢4 medium banana over ripe works the best
▢1 1/2 cups/100g Blueberry I used frozen
▢1/4 cup/60ml Vegetable oil
▢1 tsp Vanilla
▢1 cup/200g Organic Sugar ( I used coconut sugar but light brown sugar or cane sugar will work too!
▢1/2 tsp Salt
▢1 tsp Baking soda
▢1/2 tsp Baking Powder
For the Crumble:
▢3 tbsp Coconut Oil
▢6 tbsp Brown Sugar 70g
▢1/3 cup/40g All Purpose flour
▢2 tbsp Rolled Oats
▢1 tsp Cinnamon

Mix about 2 TBSPP of flour with the blueberries and keep it ready.
Sift the flour along with baking soda, baking powder, and salt.
Peel the bananas and place it in a bowl
Mash the bananas well with a fork. Then add the vanilla, oil, and sugar to the bananas and mix.
Add the sifted flour mixture.
Mix gently with a spatula until just combined. Do not over mix.
Add the blueberries saving a few to place on top of the muffins. Combine gently.
Place liners in a muffin tin (optional) and fill it with batter. Fill them right at the top!
Evenly distribute the reserved blueberries on top of the batter.
Sprinkle the crumb topping on top of the batter.
Bake for 20 to 22 minutes or until the toothpick comes out clean.

The muffins will keep well inside an air-tight container at room temp for up to 3 days!

The reason why you add flour to the blueberries is to prevent them from sinking to the bottom of the muffins!

Calcium: 40mgVitamin C: 5.1mgVitamin A: 450IUSugar: 19.1gFiber: 2.3gCalories: 300kcalSaturated Fat: 2gFat: 8.2gProtein: 3.4gCarbohydrates: 56.6g

Keyword blueberry, breakfast, dairyfree, healthy, muffins, snack, vegan

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