I am an expert in banana bread, but other baking? Not so much. I had some overripe bananas and wanted to try something new, so I found a recipe online and altered it to make it vegan and healthier. These are awesome!!!!!! You and your family will love them, I promise. And the bonus? They are super simple!
- 4 medium overripe bananas
- 1/3 cup of butter substitute (like Smart Balance Light or Bestlife spread)
- 1/2 cup of white sugar
- 1 tbsp of ground flaxseed combined with 3 tbsp warm water
- a pinch of salt
- 1 cup of all purpose flour
- 1/2 cup of whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp cinnamon
- a pinch of fresh ground nutmeg
- 1/2 cup of chopped walnuts
- 1/3 cup packed light brown sugar
- 2 tbsp all purpose flour
- 1/8 tsp cinnamon
- 1 tbsp butter (or butter substitute)
Preheat oven to 375 degrees.
Get a large bowl and combine the bananas, white sugar, 1/3 cup of butter substitute, the flax combined with the water and the pinch of salt with a hand mixer until well blended and smooth.
Now sift in the cup of flour, the half cup of whole wheat flour, baking powder, baking soda, 1/4 tsp cinnamon and blend until just mixed. I like to fold it in with a spatula so it doesn’t get overworked and the batter stays light and fluffy.
Fold in the walnuts last.
Line a muffin pan with paper liners (or use the mini silicone cups for mini muffins!) and use an ice cream scooper to fill the cups. It should make about 10-11 regular sized muffins or about 24 minis.
Now in a small bowl, combine the brown sugar, 2 tbsp flour, 1/8 tsp cinnamon & 1 tbsp butter until it resembles coarse crumbs. Top each muffin with about 1 tbsp of the crumb mixture.
Bake large muffins for 20-25 minutes. Bake minis for 12-14 minutes.
I left the crumb mixture off of the minis so I could just throw them in a ziplock baggie for an easy snack. They are insanely delicious.