Cinnamon Streusel Banana Muffins

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Muffins: Are they breakfast? Are they dessert? Are they a snack? You get to choose!

These delicious cinnamon streusel banana muffins are the perfect sweet treat to start, end, or continue your day! You would never know they are egg- and dairy-free.

Let's break down the substitutions:

• Bananas - not only are bananas one of the flavors we want to highlight in this recipe, they also serve as an egg substitute to help bind the other ingredients together, resulting in a perfectly moist muffin.

• Coconut Oil - I have mentioned coconut oil as a butter substitute in previous blog posts. I love using coconut oil over vegan butter whenever possible because it is a bit lighter, but it is important to remember that you should only use coconut oil when baking at a temperature under 375 degrees (F).

• Oat Milk/Plant Milk - pretty self-explanatory substitution! No dairy, so no cow's milk.

Tips for this recipe:

• Do not over-mix the batter - when combining wet and dry ingredients, carefully stir until mixture is JUST combined. Over-mixing can result in sad, flat muffins. No good.

• Press the streusel into muffin - when sprinkling the streusel crumbs over the muffin cups prior to baking, be sure to lightly press the crumbles into the batter. This will help to prevent all of the streusel from falling off as the muffin rises while baking.

• Do not overcook - it is super important for muffins to be cooked just to the point of an inserted toothpick coming out clean. If baked for even a few minutes too long, you may end up with dry, crumbly muffins that are much less satisfying. Start with 20 minutes baking time, and add a minute or two at a time as needed (higher elevation will increase the necessary cooking time).

• Store extras in airtight container - proper storage is crucial for maintaining the moist texture of the muffins. Store at room temperature in a sealed container. Good for ~5 days.

I hope you all enjoy this recipe! I always love seeing how your recipes turn out, so share your finished muffins with me through a direct message, or by tagging @joyfulvegann in your Instagram stories and posts!

Until next week! Stay happily healthy, friends!

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Cinnamon Streusel Banana Muffins

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Serves: 10-12 muffins

Ingredients

Muffins

3 overripe bananas, mashed

1/2 cup brown sugar

1/4 cup white sugar

1 tsp vanilla

1 1/2 tsp apple cider vinegar

1/4 cup coconut oil, melted

2 cups flour

1 1/2 tsp baking soda

1 tsp salt

Streusel Topping

1/2 cup flour

2 tbsp brown sugar

1/2 tsp cinnamon

2 tbsp coconut oil, room temp

Icing

1/3 cup powdered sugar

2 tsp oat milk (or plant-based milk of choice)

Instructions

1. Preheat oven to 360 degrees (F). Grease a muffin pan with preferred oil or insert paper muffin cups.

2. In a medium mixing bowl combine mashed bananas, brown sugar, white sugar, vanilla, apple cider vinegar, and melted coconut oil. Whisk or stir to combine.

3. In another mixing bowl, combine flour, baking soda, and salt. Whisk to combine.

4. Add dry ingredients mixture to wet ingredients and stir until just combined. Be careful not to over-mix.

5. Add scoops of muffin batter to muffin tin/cups - fill to the top for larger, fluffy muffins!

6. Prepare streusel topping: combine flour, brown sugar, and cinnamon in a small bowl. Whisk to combine. Add coconut oil and use a fork to cut oil into dry ingredients until crumbles form.

7. Evenly sprinkle streusel topping on batter in muffin tins. Lightly press the streusel crumbles into the batter to ensure they do not fall off while the muffins cook.

8. Bake muffins at 360 for 20-25 minutes, until inserted toothpick comes out clean.

9. While muffins are baking, prepare the icing: add powdered sugar to a small bowl followed by oat milk. Mix until thick but slightly runny icing forms - adding more milk if necessary (1 tsp at a time). Allow muffins to cool, then drizzle icing over tops of muffins. Enjoy!