We love layering our recipes, building a solid recipe and adding in new flavors and ingredients to dream up new treats our kids can safely eat. Using our dairy, egg and nut-free banana muffin recipe as the base, we developed this sweet breakfast treat which I hope you try. Give them a go and please tag us on Instagram @from.scratch.with.love.cooking and we’ll share your photo on our feed.
Vegan Blueberry Muffins with Crumble
A delicious sweet morning treat (dairy, egg and nut-free!)
Ingredients
- 2 super ripe and brown bananas (you’ll want bananas with lovely brown spots on them)
- 1 and 1/4 cups all-purpose flour
- 1 cup instant oats
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup brown sugar
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 2 tsp vanilla extract
Vegan Crumble
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 4 tbsp cold vegan butter (we use earth balance)
Instructions
- Set your oven for 350 degrees. I try and use the convection option whenever possible. If you are not using muffin tins, I like to spray a touch of olive oil into the tins. Get out your bowl and mash up the bananas, then add in the applesauce, canola oil and brown suar. Mix until no large lumps are visible. In a separate bowl mix the dry ingredients – flour, baking powder, cinnamon, baking soda and salt–whisk around to it’s all nicely sifted together. Time to mix the bowls together! Using a spoon, spoon in the wet ingredients into the dry and mix together. Put the batter into the muffin tins. I like to fill them up 3/4 of the way up.
- Toss flour and sugar in a large bowl until combined. Cut butter into the flour mixture – I like using a fork – until the mixture is crumbley. Now, layer it atop your muffins.
- Bake at 350 degrees F for 20-25 minutes. Twenty-two minutes is the sweet spot in my oven, but I give a range of 20-25 as every oven is slightly different! Once cooked, cool them for a few minutes on the pan to enjoy!
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