Banana Muffins with a cinnamon/sugar crumble
You can make this recipe as a loaf or muffins. I love loaves but they take longer to bake so if I’m short on time, muffins it is! This recipe is adapted from my favorite vegan cookbook, The Joy of Vegan Baking.
2 cups of unbleached all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ c granulated sugar
½ c packed brown sugar
1/3 c coconut oil
4 ripe bananas
¼ c water
1 teaspoon vanilla
Preheat oven to 350 degrees F. Lightly grease your muffin tins.
In a medium size bowl, mix the flour, baking soda and salt together.
In a large bowl, mix the sugar and oil together and then add the mashed bananas. Stir in the water and the vanilla and mix well. Add the flour mixture and stir to mix.
Fill each muffin tin with 1/3 cup of batter. Bake for 20-30 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. Mine are usually done just a few minutes shy of the 30 minute mark.
While still warm, brush each muffin top with melted non-dairy butter, such as Earth Balance, and dip into a cinnamon/sugar mixture for a nice sweet crumbly topping.