For anyone that’s looking for a way to use up all those ripe bananas (that’s not banana bread) these vegan blackberry banana crumb muffins are the way to go. Studded with tart bites of blackberry and topped with a sweet and crunchy streusel. They’re perfectly moist from the banana and not too sweet, making these banana blackberry muffins a great breakfast or healthier treat.

Every morning for breakfast, I like to have a big warm bowl of oatmeal mixed with a mashed banana and whatever berry we have on hand. It’s a pretty foolproof combo. Now I’m not usually a fan of blackberries, but this week, I threw a few into my oatmeal—SO GOOD. These weren’t your typical blackberries, super sour and hard, no these were so sweet and juicy. So of course, I had to bake something with them.

Enter the banana blackberry muffin. It’s not a combo that you see a lot, but it’s definitely one of my favorites. I like how the sweetness of the banana pairs with the tartness from the blackberries. Not only are these muffins delicious, they’re super easy too. Everything comes together in one bowl (ok, well two for the crumble) and takes less than half an hour to make.

Tips for making Vegan Banana Blackberry Muffins

• The raw material here is pretty important. Make sure you’re using super ripe bananas and fresh, sweet blackberries. Look for ones that are plump and shiny.
• To make these banana blackberry chai muffins, heat up the dairy free milk and use it to steep 2-3 chai tea bags according to the package instructions. Remove the teabags and follow the directions as written.
• The crumble adds a really nice crunch, but these muffins are still delicious without. Instead, you can add a sprinkle of sugar or a few extra blackberries on top before sticking them in the oven.

Want more vegan treats? Try these:

• Sweet potato blondies
• Chocolate raspberry whoopie pies
• Oatmeal banana snack cake with chocolate ganache

Made this recipe? Tag @wandering_chickpea on Instagram!

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Yield: 12 muffins

Vegan Blackberry Banana Crumb Muffins

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Moist vegan banana muffins studded with fresh blackberries and topped with a light, buttery crumble

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the crumb topping

• 1/4 cup vegan butter
• 7 tbsp all purpose flour
• 1 tbsp light brown sugar
• 1 tbsp granulated sugar
• 1/2 tsp baking powder

For the muffins

• 1 cup very ripe mashed banana
• 1/4 cup oil or vegan butter
• 1/2 cup dairy free milk
• 1/2 cup granulated sugar
• 1 tbsp flax
• 2 tbsp apple sauce
• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh blackberries

Instructions

1. Preheat the oven to 375° F and line a muffin tin with cupcake wrappers.
2. To make the crumb topping, use a fork to combine vegan butter, flour, sugars and baking powder. The mixture should resemble large pebbles.
3. To make the muffins, beat together banana, oil, dairy free milk, sugar, flax and apple sauce in a large mixing bowl.
4. Add flour, baking powder, baking soda and salt. Fold until just combined, careful not to overmix.
5. Gently fold in blackberries and use a cookie scoop or measuring cup to fill each cupcake wrapper 3/4 of the way full.
6. Sprinkle the crumble on top and bake for 22-24 minutes or until toothpick comes out clean. Cool on a wire rack for 10-15 minutes before serving.

Nutrition Information:

Yield:

12

Serving Size:

1 muffin
Amount Per Serving: Calories: 230Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 307mgCarbohydrates: 32gFiber: 2gSugar: 14gProtein: 3g

All nutritional information is an estimation

Did you make this recipe?

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