Banana Bread Muffins

For me this is the ultimate healthy muffin recipe! The base is simply bananas and the crunchy topping adds a nice extra tasty touch.

This recipe can be enjoyed for breakfast with a warm coffee or for dessert with a scoop of coconut ice-cream but my favorite way to enjoy it is as an afternoon snack with a small glass of plant-based milk. I freeze them to always have some on hand to satisfies my 4 pm sweet craving and keep me going until diner.

In other words, I couldn't not share it!

Let's cook.

Servings: 12 muffins

Time: 10 minutes to prep and 25 minutes to cook

INGREDIENTS

For the muffins

• 4 extra ripe bananas

• ¼ cup vegetable oil (coconut/ flax seed oil)

• 2 teaspoons vanilla extract

• 1/3 cup plant based milk

• 1 tbsp flax seeds, grounded

• ¼ cup brown sugar

• 1 ¼ cup flour

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• 2 teaspoons cinnamon

• ¼ teaspoon salt

For the crunchy topping

• 1/2 cup quick oats

• ¼ cup coconut oil, room temperature

• Walnuts, or any other nut/ seed (optional)

INSTRUCTIONS

1. Preheat oven to 350°F;

2. In a large bowl, mash the bananas with a fork or potato masher;

3. Add the oil, vanilla, plant-milk and sugar, then mix just until combined;

4. Add all dry ingredients, flour, baking powder, baking soda, cinnamon and salt, then mix until just combined;

5. Oil and dust flour your muffin tin then spoon the mixture in;

6. Prepare the crunchy topping by combining all the ingredients in a bowl with your hands, then sprinkle on top of each muffin;

7. Bake for 20 minutes, until an inserted toothpick comes out clean;

Note: You could décide to turn this recipe into a loaf instead of muffins, if you do so, adjust the cooking time to make sure it's evenly cooked. Here is the picture of the banana loaf :

Bon Appétit,

@Veganmontreal