I added choc chips and put walnuts in the batter as well as on top. Alamelu. I have made this recipe no less than 15 times in the past 6 months. just whipped these up!! Thanks so much for the lovely review! 20 minutes in the oven was perfect. lowered temp to 350 after 15 minutes to continue baking for another 4 minutes. I love the detail of adding walnuts! Since this recipe calls for four bananas I figure it should be alright? Line a 12-cup muffin pan with muffin liners. (Maybe its not that popular in Germany?) I made one addition of adding some cinnamon and cloves because I love spices. I usually order my gluten free oats from vitacost.com. OMG, they are incredible! You can’t even tell that they are different than the traditional banana muffin….except they taste way better!!! This recipe is simply delicious. Really easy to make but I find them a bit dry. We loved this with some piping hot coffee on a rainy Sunday morning. At first bite, a few mins out of the oven, I thought I could taste the baking soda too much but once they cooled down a little more I couldn’t taste it at all and decided they are *perfect*. And these muffins OMG heaven !? xo. I also add chocolate chips instead of walnuts and almost double the crumb topping. I hope I can wait until breakfast to eat another one! These turned out great. I would emphasize: WAIT until you eat your muffins if you don’t want half of it to end up on the paper. Holy Moly! Yup! They came out really nice, the banana caramelized with the sweeteners and they were super moist. i heart crumb topping..talking about your vegan recipes, I am currently stuffing my face with chocolate beet cupcakes for my breakfast because they are so addictingly good :). Thanks! xoxo. I’m not sure what I did wrong. I will def make them again next week with the correct amount of bananas I can only imagine how much better they will be! Whoop! I assume it’s at the same time as the butter and vanilla. My kids are super picky eaters.. :) Thanks! Store leftovers in a covered container for up to 4 days or in the freezer up to 1 month. And the funny thing is… even though my husband would never eat an over-ripe banana he happily eats these pretty babies. Could I put this in mini loaf tins? Tried the recipe and worked so well! I made these yesterday. If not, is it possible your baking soda wasn’t fresh? Facing yet another month-long Covid lockdown and the first official snowstorm of the year, I decided to make banana muffins again. CANT WAIT TO try these! I just nuke them in the microwave for 1 minute or so and then really whisk/mash them well before adding any other ingredients :) just make sure when you freeze them that they’re super duper ripe!! Do you think using steel cut oats, instead of rolled oats would make a difference? Thanks so much for the lovely review and for sharing your modifications! I love muffins with crumb topping! However, it’s hard to top (heh. Thanks for Sharing Dana! In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate … Also used coconut sugar instead of brown sugar. Thankss xx, And also at what temperature? Hi! One of the best I’ve seen in a while! I will sometimes play around with different types of flour and frequently add chocolate chips. I will be taking them to our family Christmas breakfast this year as we have vegans in our family as well. I have been making the weekly for a few months and just love them. They are a hit with my friends and family! These were really good!! I have yet to try a recipe from this website that I don’t like. Whoop! I also added chocolate chips because I just couldn’t help myself. They’ve all come out well:) Because of my prepped kits, we can have muffins in under an hour. Thanks for sharing the recipe – the muffins look really delicious and I can’t wait until I make them on my own! I rarely bake anything but when I see that I have three bananas that are getting ready to head to the trash can, I whip out the ingredients to make these muffins. I did add walnuts, which helped to balance the sweetness. My first batch just came out of the oven. Super moist and fluffy with the perfect amount of sweetness. Ok, I see now where I read wrong! It is a cup and a half of flour! I went elsewhere to find a vegan cinnamon crumb top muffin. Great! I halfed everything but the soda. Light, fluffy, moist, and delicious! These are my favorite banana muffins ever. Looking forward to trying more baking recipes from your blog in the future! I used walnut oil and Bobs Red Mill GF all purpose flour as well as Bobs Red Mill Almond Flour for all the meal/flour. You may be interested in our 1-Bowl GF Banana Bread! I use a real egg because I’m not vegan, and no nuts because I have toddlers who aren’t the best chewers LOL – but everything else as written! We are trying to simplify as much as we can (since he is 2, but loves to bake) and are not trying to avoid gluten. Soooo delicious!! ), Instant Pot Amaranth (Fast, Creamy, No Soaking! More bananas but reduce the non-dairy milk? Give them a try! I followed the recipe without any changes. But we haven’t tried it. Just the right amount of sweetness. I’m going to forget to eat my fresh bananas more often now! I followed the recipe exactly (well, except for adding some cinnamon and nutmeg) and the results were better than awesome. After that I did another 12 minutes or so at 350 and they actually turned out so good. Yep, I strayed. Saving this recipe for sure!!! It was a super easy recipe too! But I have kind of a problem – I have to make almost twice as much crumb topping for muffins and breads because I swear I eat like half the bowl before the amazing little crumbs even make it to the muffins! Thanks so much for the sweet note and lovely review, Katherine. Other seasoning isn’t necessary. So glad you loved them! Thanks :), These were super yummy! Made these Sunday night and they were a complete hit with my family. Reduce the coconut and brown sugars by about 10 grams each and sprinkle a little extra GF flour mix to compensate. I kept everything else the same, used the coconut oil. I really enjoyed these. Kids had no idea they were vegan?… Banana tastes delicious all dressed up with a crumb topping :). I have always used spelt flour. Bake time would be adjusted, but what about bake temperature? So appreciate you for sharing. Made these as written, minus walnuts because my kiddos don’t like nuts in their muffins. any recommendations? The second time I only had 2 bananas and they still turned out great. I made them as mini muffins (baked for about 15 minutes), and added some oats and pecans pieces into the topping! Made these this morning for breakfast and loved them! The original is great but easily adjusted for what’s on hand. Check Instagram/Twitter for details/sneak peek! Happened to have 4 bananas that needed to be used asap and all the other ingredients on hand. I only had 2 bananas when I thought I had more, I had almond flour instead of meal.. Then add banana, baking powder, and baking soda and mash until only small chunks remain. Yum! Huge success. Unless I segregate however many bananas I’m going to need for a recipe and tie a little note around them that says, “Please do not eat me”. These were amazing! With what can I change the oats? I’ve made this a handful of times with spelt flour and it turned out great (I’m assuming it would too with the wheat flour in the recipe). This sounds WONDERFUL and I try to use coconut oil where possible, I try new stuff too! Thanks so much for sharing! Delicious! I used coconut oil because we didn’t have olive oil on hand and it didn’t seize up. I always put muffins into a hotter oven at the start to get a nice tall crown, so I did have the oven an 450 and dropped the heat to 350 after putting the muffins in and they were done at 28 minutes. These are in the oven for my two homeschoolers for breakfast…I added some orange zest and fresh blueberries for a most morning muffin feel. It baked up delicious though. I made this with added wild blueberries and a touch of almond butter on top (about a teaspoon per muffin) instead of the 1 cup of pecan nuts and it’s CRAZY GOOD! (1 Tbsp (7g) flaxseed meal + 2 1/2 Tbsp (37ml) water as original recipe is written), (~1 1/2 cups as original recipe is written). AND I caught my husband picking at the crumbs from the empty muffin pan! Thanks!! We would literally die without oils in our diet. Delish! I’ll have to try my hand at this recipe soon. I am allergic to oats, that’s happened because I eat all day oats long time ago. Also I wanted to reduce the calories just a bit so I used 2 Tbsp canola oil and 1 Tbsp soy milk instead of 1/4 cup oil. I wouldn’t remove oil entirely from the recipe but try cutting it back and adding the banana! its half a cup of flour or a cup and a half? I left out the crumb topping because I didn’t have the vegan butter and still just as good. I would use a mix of your favorite GF flour blend, almond meal and GF oats. Have some that need to be used!! Love them!!! BEst vegan muffins i’ve found so far. The muffins turned out perfect, soft and fluffy, the crumb topping adds the right amount of sweetness since the muffins are not overly sweet on their own. I have made these a few times and they are delicious! Just wondering how much did your bananas weigh? Fluffy and moist sweet potato batter swirled with apple sauce, raisins … accidentally didn’t read the recipe super well and used 1.25 cups of oat flour instead of 1.25 cups of GF blend, but it turned out just fine lol! Oh yay! I was wondering if I could turn this into a cake version? I baked it and the muffins were just crumbs unfortunately. We’re so glad you enjoyed them, Chloe! I subbed white whole wheat flour for the gf flour! these look amazing! Thankyou so much for taking the time and effort to share ur beautiful food with us all. Very moist and definitely edible, but I’m sure I’m just not the best at baking and did something wrong. My 3 kids, 4 if you count the husband, devour these all in a day so I have no idea how long they keep! hi, Maybe it’s adding the baking soda and powder to banana mixture? Perfectly sweet I added some blueberries to my batter and oh my stomach… It’s going to explode. Thank you very much for your beautiful blog. I exchanged coconut oil for the butter, omitted the nuts, and used 3 medium ripe bananas instead of 4, the rest of the muffin recipe remained the same. Sooo gooood! They are rose more than any gluten free muffin I’ve ever baked! A++! And easy, DUH?? Thank you, Dana! Hi, I’m looking forward to making these today as I have some bananas to use up. I would suggest warming up the almond milk and the maple syrup in a separate (small bowl) before adding the melted coconut oil. Yum! Add applesauce, maple syrup, coconut sugar, baking soda, baking … what can be substituted for the gluten-free flour blend, if anything? Next time, would you mind leaving a rating with your review? Dana, this is awesome. I’m pretty sure I’ll have to eat a second right away. My favorite muffins are definitely my banana streusel muffins. Vegan, … Worth making and a great breakfast. Hi, do you think this recipe would work with whole wheat pastry flour? I don’t know if *people* still make birthday treats for co-workers but I do!! Let cool for a few minutes, remove from muffin tin and serve warm. I used mini silicone cupcake molds and they came out great. Popped them in the oven, gave her a bath and now we are sharing one, and they are soooo good! I only had two bananas, so I added a cup of butternut squash…. The only modification I made since his request was cinnamon crumble was to add a good amount of cinnamon to the crumble topping, 1-2 teaspoons, PERFECT!!! These are soo good. But we haven’t tried it that way. Thanks for making such a delicious recipe. Thanks for the great recipe! Is it possible to decrease the amount of sugar in the recipe? FYI: I don’t do the crumble in the interest of calories and because I never really cared for crumble. thanks for the recipe post, i will definitely be making these again. Do you think I could take down the banana to 2 and this all still work adding in other dry ingredients although carrots have alot of water in them? I also want to give you support for posting/developing non-vegan recipes. Would Good Hemp high protein flour work in this recipe ? I also sprinkled oats on top of the crumb topping before for baking. They look so delicious!I could and would snack all day on these! This has become my go-to basic muffin recipe. They weren’t quit as banana-y as I usually like (I put a LOT of banana in my banana bread) but they were very easy and delicious! xo. Thanks so much for sharing! ? In a large bowl, stir together the flour, sugar, cinnamon, baking soda and salt. I used coconut oil instead of margarine and used about 2/3 white flour and 1/3 wheat flour. I use an extra banana, leave out the salt, halve the sugar, double the cinnamon, and use regular plain flour and rice oil. However, we had a little problem, the muffins stuck to the muffin papers like crazy. :). Oh my! Thanks so much for the great recipe! can’t wait to try the recipe! Fortunately for me, the clumpiness of the topping made it easy to remove from the muffin. I put in 2x salt by accident and they’re still amazing (definitely salty though LOL). Literally. I bake these ALL of the time. So glad you enjoyed them! Definitely gonna make these again. I got 21 smaller muffins and the topping covered all of them. Feel free to add less sugar in the future if you prefer a less sweet option! Let set for 5 minutes. if so what ratio did u use? Jun 5, 2020 - Tender, fluffy, vegan chocolate muffins made with chocolate chips in 1 bowl! This is basic nutritional science. Thanks in advance, and again, thank you ENDLESSLY for cashew queso, vegan parmesan, muffins, and every other recipe that has made me think your site should be called mmmmmmmminimalist baker! I’m a novice baker so I’m guessing the flour switch is the reason they’re not cooking inside… So sad but lesson learned! amazing! So yes – the muffins look amazing, too! Thanks’. Apr 4, 2020 - The fudgiest plant-based, gluten-free chocolate muffins, made in 1 bowl with wholesome ingredients like almond flour, flaxseed, cocoa powder, and more! I am absolutely in love with these little pieces of heavenly muffins. Perfection!!! Thanks for sharing, Drew! Thanks for the recipe! I also subbed pecans for walnuts and added a little cinnamon to the streusel topping mix. My roommates are afraid to eat a lot of vegan concoctions but these smelled so good that they were willing to try these, and totally enjoyed them! I used a paleo flour blend that was mostly almond flour instead of the pure almond flour, and they still turned out really well! They aren’t overly sweet either, which i love. I didn’t double the recipe but it made double the amount it was supposed to. A little crunchy on the outside and super soft and moist inside. Fluffy on the inside and the crumble added a nice sugary crunch. I use mainly whole wheat flour so they came out darker than yours, but still good. I make them as mini muffins and get about 48 of them. I followed the recipe exactly, baking them for about 33 minutes. Thanks so much for sharing! Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 … I omitted walnuts simply because I didn’t have any, and I added some oats to the streusel topping for texture and aesthetic. Delicious and picture-perfect. So I came back home, to you my friend, where every recipe has worked so well and has never disappointed. Yay! I used gluten free flour (almond, rice, and banana flour instead of oats). I was wondering if I could up the almond flour in replacement of the oats, I’m allergic. I used AP flour and forgot to put in the nuts and they turned out delicious anyways! Do you think these would work with Bob’s 1:1 GF flour? Thank you for another great recipe. If you are hoping to make these a morning meal, be sure to pack lots of raw walnuts on top and in the batter before baking. They came out so fluffy and the crumb topping it delish. Plus it’s hard to go wrong with a crumb topping! We haven’t tried that, but think it could work! can i use hardened coconut oil instead of earth balance in the crumble? I have made these twice in the past 24 hours and everyone has loved them – SO good! Sweet Potato Vegan Muffins. Just ate one of these fresh from the oven. My husband requests these muffins for his lunches during the week. We used a standard-size muffin tin. :) Maybe they didn’t cool down all the way? If you are looking for a non gluten-free muffin, try my Vegan Banana Nut Muffins for 2 (!) xx 1/2cupvegan chocolate chips. I doubled the recipe and used half all purpose half whole wheat flour instead of the GF blend. They have that horrible acidic baking soda taste as I thought they might. But we haven’t tried that and can’t guarantee results! I am having to make another batch tomorrow because my entire family gobbled them up. That had to change. Would I just substitute the measurements for the gluten free flours? Hi Jolene, you can try chicken eggs. So, imagine my surprise when I loved these! Thank you ! Yay! Thank you so much for the recipe and your efforts. Absolutely delicious! Made these and will be making them again! They are SO good! Any chance that was the case for you also? Hope that helps! Saw the recipe a few hours ago and made them just now due to a bit of insomnia (it was 4am here in the UK). You can also, Cheesy Broccoli Hashbrown Bake (Oil-Free), Orange Cranberry Crisp (Gluten-Free & Easy! Thank you so much!!! I had made this for expected company and could not serve it. The only changes I made is I added 1 tsp of cinnamon to the dry ingredients and I used oats, coconut oil and regular sugar in the crumble because that is what I have. The crumble puts these muffins over the top – I did add a tsp of cinnamon to the crumble as well. So delicious and my 2 year old loved them too, can’t wait to try some of your other recipes. I mean, they won’t even eat cake! And would it be like a banana nut bread? I’m planning on making these muffins with the little one I nanny and am curious if I could sub another type of flour for the gluten-free flour mix? And out of 16 muffins, one lone muff is left. Just made these for the first time, didn’t have pastry flour so used the all purpose unbleached and they turned out perfect!!! Your website is my go-to for desserts and impressing anyone! Right now they are ready to go into the oven for breakfast. Will 100% be making this again. Came out great! I made this with coconut flour and coconut oil and it didn’t bind. Cheers! This is the best banana muffin I’ve ever made!!! Top with walnuts (optional). First off, these smelled amazing when taking them out of the oven. I don’t like my muffins too sweet, and with the brown sugar and maple syrup I was afraid they would be and the cranberries would be a nice tart addition. Pinning! I have a confession. Liked that there were minimal dirty bowls to wash after. Whoop! Amazing recipe! I also subbed monkfruit sweetener for the brown sugar and did not add maple syrup. Thank you, Dana!! Make these muffins for breakfast, for snacking, a healthy dessert, treats for your birthday at the office (Do people still do that? the PB&J muffin recipe, which holds a special place in my heart. The crumbly top is so simple and phenomenally delicious. I think my goof with less banana worked in my favor. Fluffy, moist, and satiating! I just took these out of the oven and they’re so amazingly banana-y and oat-y. So good! I now have people in my family requesting them on a regular basis. Is there any way to make the muffin portion of this recipe oil-free? The crumble top is such a treat. Another reader commented that straight from the oven there was a baking soda taste, but after letting them cool slightly, it disappeared. Also – one bowl? Would definitely recommend and will be using this as my go to recipe when I have extra ripe bananas. <3 Thank you, Minimalist Baker! 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