Let me paint a picture for you guys. It’s 11 pm. My apartment is filled with candlelight and the sound of Harry Styles’ voice. I am dancing in front of my oven, waiting for the vegan banana muffins that I decided to bake at 10:30 pm—because it’s a Friday night, during the era of social distancing. Standing over the counter with a fresh banana muffin in my hand, I realize I made the right decision. I’m living my best life.
Was anyone else bitten by the banana bread bug this year?
Between cultivating a sourdough starter, learning to brew coffee, and baking all the loaves of banana bread, most people I know are embracing 2020’s homemaker vibes. There’s something so meditative about the banana bread-making process that, as we all look for little self-care moments at home, we turn to the overripe bananas on our kitchen counters to create what might just be the ultimate treat.
There’s a reason banana bread is leaned on by so many. It’s simple, straightforward, and lends itself to customization for those of us with a constant hankering for chocolate or cinnamon crumble.
I’ve been playing around with a vegan version of banana bread for a few months now, and I feel that I’ve finally cracked the code on a delicious muffin that’s perfect for a quick brekkie. Whether you wake up late for your 8 am zoom call and need something quick to scarf down, or you need an easy snack for your kids who always seem to be in search of a snack.
I gave these a nuttier flavor with the addition of tahini in the batter, a part flour-part almond flour blend, and a nutty topping of sesame seeds, sliced almonds, and oats.
The texture is out of this world fluffy and moist. Could I eat a whole baking tray of these? Sure could. But lucky for me, the batter for these muffins comes together so quickly that I can replenish the stack of muffins in my kitchen counter cloche just as fast as I eat my way through them.
dairy-free, vegan, vegetarian
For the crumble:
- 2 tbsp old fashioned oats
- 2 tbsp sliced almonds
- 1 tbsp sesame seeds
- 1 tbsp brown sugar
- 1/4 tsp fresh ground cinnamon
- pinch of salt
For the batter:
- 1 1/4 cup flour, 145g
- 1/4 cup almond flour + 1 tbsp, 30g
- 1/2 tsp fresh ground cinnamon, use 3/4 tsp if pre-ground
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/3 cup olive oil
- 1/3 cup maple syrup
- 1 tbsp vanilla
- 1 tbsp tahini or natural nut butter
- 3 large bananas (1 1/2 cup) mashed
- Preheat oven to 350 degrees F. Line the cups of a muffin tray with parchment or cupcake liners. Set aside.
- Prep the crumble by mixing the ingredients together in a small bowl, set aside.
- Prep the dry ingredients. Whisk together the flour, almond flour, cinnamon, salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer, add the olive oil, maple syrup, vanilla, and tahini. Whisk together until smooth.
- Add the mashed bananas and with a paddle attachment, mix the bananas with the tahini mixture until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined. With a spatula, scrape the bottom of the bowl to ensure even mixing.
- Scoop the batter evenly between the muffin liners. Evenly divide the crumble over the top of the batter in each liner.
- Place filled muffin tray on the middle rack of the oven, and bake for about 25-30 minutes, until a toothpick comes out clean.
- Remove muffins from oven and let cool in the tray for five minutes on a cooling rack. Then remove muffins from tray and let finish cooling on the rack.
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