Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe

“`html

If you love the comforting aroma and taste of classic banana bread but want something a little more snackable and fun, then these Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe are exactly what you need in your baking repertoire. Soft, moist, and infused with the natural sweetness of ripe bananas, these muffins come topped with a crunchy walnut crumble that adds a delightful textured contrast. Perfect for breakfast on the go, an afternoon pick-me-up, or a cozy treat with your favorite cup of tea, these muffins bring joy in every bite while sticking to wholesome, plant-based ingredients.

Ingredients You’ll Need

These ingredients are simple yet essential; each one contributes to the perfect balance of flavor, moisture, and texture in the muffins. From the ripe bananas that offer natural sweetness and moisture, to the warming spices and crunchy walnuts, every element plays a key role.

• 350 g ripe bananas: About 3 medium or 4 small, they provide natural sweetness and a tender crumb.
• 170 g coconut sugar: Adds a deep caramel-like sweetness while keeping the recipe refined sugar-free.
• 1 batch vegan buttermilk: This tangy addition keeps muffins light and tender.
• 80 ml olive oil: Or use a neutral oil like rapeseed or sunflower for moistness without heaviness.
• 1 tablespoon vanilla extract: Enhances the banana flavor and adds warmth.
• 280 g all-purpose flour: Sifted to keep the batter light and airy.
• 125 g walnuts: Finely chopped for nuttiness and texture inside the muffin.
• 3 teaspoons baking powder: Helps lift the muffins for that perfect fluffiness.
• ½ teaspoon baking soda: Works with the buttermilk to give extra rise.
• ½ teaspoon sea salt: Balances sweetness and enhances other flavors.
• 2 teaspoons ground cinnamon: Adds warm spice that pairs wonderfully with banana.
• 30 g walnuts: Roughly chopped for the crumble topping’s crunchy bite.
• 30 g all-purpose flour: Used in the crumb topping for structure and texture.
• 2 tablespoons coconut sugar: Sweetens the crumble with a subtle molasses flavor.
• 1 teaspoon ground cinnamon: Adds an extra hint of warmth to the topping.
• 1 tablespoon melted vegan butter: Or olive oil, to bring the crumble topping together beautifully.

How to Make Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe

Step 1: Prepare Your Oven and Muffin Liners

Preheat your oven to fan 190°C (375°F) or conventional 210°C (410°F). Line half the cavities of your muffin tray with liners but only fill every other one—this trick helps the muffins develop those lofty, gorgeous tops we all love. The recipe makes 10 large muffins, so if you only have one pan, plan to bake in two batches, letting the pan cool between.

Step 2: Mash the Bananas

Grab your ripe bananas and mash them using a fork until smooth with just a few small lumps here and there. This mix provides the natural sweetness and moist base that makes these muffins so deliciously soft.

Step 3: Whisk Together the Wet Ingredients

Add the coconut sugar, vegan buttermilk, olive oil, and vanilla extract to the mashed bananas. Whisk this wet mixture until everything is well combined and smooth; the sugar will start dissolving giving the batter a lovely sweetness.

Step 4: Combine the Dry Ingredients

In a different bowl, whisk together the sifted flour, baking powder, baking soda, salt, and cinnamon. This mixture ensures even distribution of rising agents and spice across your muffins, lending them consistent texture and flavor.

Step 5: Make the Muffin Batter

Add half of the dry ingredients to the wet banana mixture and gently fold until just combined. Then fold in the rest of the dry mix along with the finely chopped walnuts. It’s important to avoid overmixing here to keep the muffins tender rather than dense.

Step 6: Prepare the Walnut Crumble Topping

Mix the roughly chopped walnuts, flour, sugar, and cinnamon in a bowl. Add the melted vegan butter or olive oil and rub it in with your fingertips until you get that perfect crumbly texture. This topping will bake up crisp and nutty, adding an irresistible contrast in every bite.

Step 7: Scoop Batter and Add Topping

Using an ice cream scoop or a large spoon, portion the batter into the muffin liners, then generously sprinkle the walnut crumble on top of each one. This visual contrast also signals that amazing crunchy finish waiting inside each muffin.

Step 8: Bake to Perfection

Bake the muffins at fan 190°C (375°F) or conventional 210°C (410°F) for the first 5 minutes to encourage rise, then reduce the temperature to 170°C (340°F) or conventional 190°C (375°F) and bake for another 15 minutes. Keep an eye on them—when a toothpick inserted comes out mostly clean with just a few crumbs, they’re ready!

Step 9: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool fully for about 30 minutes. This resting step is crucial for the crumb to set properly and the flavors to meld together beautifully.

How to Serve Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe

Garnishes

These muffins are delicious on their own, but a light drizzle of vegan vanilla glaze or a dusting of cinnamon sugar can elevate them for special occasions. Fresh fruit slices or a smear of vegan butter also complement the warm, nutty flavors wonderfully.

Side Dishes

Pair your muffins with a steaming mug of almond milk latte or a strong black coffee for a balanced breakfast. On the sweeter side, a bowl of dairy-free yogurt with berries creates a fresh and creamy contrast that brightens the plate.

Creative Ways to Present

For brunches or gatherings, serve the muffins with a small dish of nut butter or maple syrup on the side. Wrapping each muffin with a rustic paper liner and tying with twine makes a charming gift, perfect for friends or neighbors.

Make Ahead and Storage

Storing Leftovers

Keep your leftover muffins fresh by storing them in an airtight container at room temperature for up to 5 days. This ensures they maintain their tender crumb and the crumble topping stays delightfully crisp.

Freezing

These Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe freeze beautifully. Place them in a freezer-safe airtight container and they’ll keep for longer storage. When you want one, just defrost at room temperature for a couple of hours before enjoying.

Reheating

If you prefer warm muffins, gently heat them in a preheated oven at low temperature (around 150°C / 300°F) for 5-7 minutes. This refreshes the crumb and re-crisps the walnut topping without drying out the muffin.

FAQs

Can I substitute the coconut sugar?

Yes, soft brown sugar works perfectly as a replacement and will provide a similar rich sweetness and moist texture to the muffins.

What if I don’t have vegan buttermilk?

You can easily make vegan buttermilk by adding a tablespoon of lemon juice or apple cider vinegar to a cup of your preferred plant milk and letting it sit for 5-10 minutes before use.

Can I use another type of nut instead of walnuts?

Absolutely! Pecans or almonds make great substitutes and will give the crumble topping a slightly different but equally delicious flavor and crunch.

Is it necessary to rest the batter in the fridge between batches?

Yes, if baking in two batches, resting the batter in the fridge helps maintain the muffin’s texture and flavor. Just make sure it’s covered so it doesn’t dry out.

How ripe should the bananas be?

The riper, the better! Look for bananas with plenty of brown spots or even those that are almost black-skinned. They yield the best natural sweetness and moisture for these muffins.

Final Thoughts

These Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe have quickly become a favorite for cozy mornings and anytime snacking in my kitchen. They’re easy to whip up, naturally sweet, and the walnut crumble topping gives that perfect contrast of textures that makes every bite exciting. I hope you give this recipe a try and find as much joy in baking and eating them as I do!

“`

Print