Vegan Banana Crumb Muffins
July 27, 2009, 2:45 am
Filed under: Breakfast, Desserts

Usually banans disappear quickly in our house, but with an accidental “over-purchase” of fresh summer fruits a couple of weeks ago, we’ve had a few hanging around for way too long.  Late last week I decided to finally do something about them so they wouldn’t go to waste, and ended up with these scrumptious little goodies.  A little sweet for breakfast, but hey, I’m not one to complain about sugary yumminess.

Vegan Banana Crumb Muffins


1 1/2 c. white whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp salt

2 large, overripe bananas

3/4 c. sugar

Egg replacer, equivalent to 1 egg

1/3 c. melted vegan margarine

1/3 c. sugar in the raw (see note below)

2 T. white whole wheat flour

1 tsp. cinnamon

1 T. vegan margarine


Line muffin pan with muffin papers and preheat oven to 375 degrees. 

In large bowl mix together 1 1/2 c. flour, baking powder, baking soda and salt.  In seperate bowl, mash bananas with fork and then add in egg replacer, sugar, egg and melted butter.  Mix until relatively smooth.  Then blend into flour mixture until combined.   Spoon into muffin cups.

In small dish combine crumb topping ingredients of flour, cinnamon and sugar in the raw.  Then, using a fork, add in the tablespoon of vegan margarine and smash together with fork.  Sprinkle over muffins.

Bake for 18 to 20 minutes or until toothpick comes out clean.

**I found that the sugar in the raw, which is large granule sugar, was a bit heavy for the muffins and the middle of some of my muffins sunk.  A possible substitution would be to use brown sugar in place of the sugar in the raw**


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