Ingredients

The following ingredients have 4 Servings
  • 2 ripe bananas
  • 3/4 cup non dairy milk such as almond milk (,light coconut milk or oat milk)
  • 1/4 cup maple syrup (or sugar , add 2 tbsp more sugar for sweeter if you like)
  • 3 tbsp oil
  • 2 tbsp applesauce
  • 1 tsp apple cider vinegar or white vinegar
  • 1 tsp vanilla extract
  • 2 cups flour ((I use 1 2/3 cup all purpose and 1/3 cup whole wheat or spelt flour))
  • 1/4 tsp salt
  • 1-2 tsp spices such as cinnamon (, pumpkin pie spice or gingerbread spice)
  • 1/4 cup oats
  • 1/4 cup shredded coconut
  • 2 tsp baking powder
  • Optional add ins: 3-4 tbsp chopped nuts (seeds)
  • 1/4 cup flour
  • 1/4 cup coconut sugar or other sugar
  • 1/2 tsp cinnamon
  • 2 tbsp vegan butter or oil ((add 1/8 tsp salt if using oil))

Instruction

  • All all of the wet ingredients to a blender and blend until smooth.
  • Add 1.5 cups flour and other dry ingredients to a bowl and mix well. Add blended banana mixture and mix until combined.
  • Add flour 2 tbsp at a time to make batter that is just slightly stiff.
  • Pour into lined muffin pan and fill to 2/3, Preheat the oven to 375 deg F (190 C).
  • Make the streusel: Mix the flour, sugar and cinnamon. Add in vegan butter and oil and mix to make a crumbly mixture
  • Sprinkle liberally on the batter in the muffin pan.
  • Bake at 375 deg F for 20 mins then reduce to 350 deg F (180 C), and bake for another 10 mins or so. Check with a toothpick in the center.
  • Cool in the pan for 10 mins then remove from the pan and cool completely lightly covered by a towel.Store: Store covered on the counter for the day. Refrigerate for upto 5 days.