Vegan Banana Blueberry Pecan Crumble Muffins Recipes

VEGAN BANANA BLUEBERRY PECAN CRUMBLE MUFFINS

Steps:

• Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
• Preheat your oven to 375F. Lightly grease your muffin pan (for larger muffins) or for standard muffins, line the wells with liners.
• In a large bowl, combine the mashed bananas, melted butter, Agave, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
• Next, stir in flour, baking powder, baking soda, sugar, cinnamon, and sea salt and mix until just combined. Fold in the fresh blueberries. NOTE: DO NOT OVER-MIX!
• NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 Tbsp at a time.
• Divide the batter evenly among the wells of the prepared muffin pan.
• Add the flour, brown sugar, chopped pecans and cinnamon into a medium bowl, combining them together using a pastry blender. NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.
• Add the partially melted vegan butter and using a spatula, mix until well combined and 'crumbly-like'.
• Now, evenly sprinkle the crumble topping atop each muffin batter until fully covered and place it in the oven.
• Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.
• To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.
• Bon Appetit!

EASY MOIST BANANA BLUEBERRY MUFFINS

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.