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Vegan blackberry banana muffin recipe
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5 from 1 vote

Vegan Blackberry Banana Crumb Muffins

Moist vegan banana muffins studded with fresh blackberries and topped with a light, buttery crumble
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Baking
Cuisine: American
Keyword: muffins, vegan banana crumb muffins, vegan banana muffins, vegan blackberry muffins
Servings: 12 muffins
Calories: 230kcal
Author: Elaine Skiadas

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

  • Preheat the oven to 375° F and line a muffin tin with cupcake wrappers.
  • To make the crumb topping, use a fork to combine vegan butter, flour, sugars and baking powder. The mixture should resemble large pebbles.
  • To make the muffins, beat together banana, oil, dairy free milk, sugar, flax and apple sauce in a large mixing bowl.
  • Add flour, baking powder, baking soda and salt. Fold until just combined, careful not to overmix.
  • Gently fold in blackberries and use a cookie scoop or measuring cup to fill each cupcake wrapper 3/4 of the way full.
  • 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

Serving: 1muffin | Calories: 230kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 307mg | Fiber: 2g | Sugar: 14g