Banana Crumb Muffins with Whole Wheat and Oat Streusel
These tender banana muffins feature a hearty whole wheat base studded with rolled oats and topped with a crumbly streusel. Made with flax eggs and plant-based butter, they deliver classic banana bread flavor in portable muffin form. The forgiving recipe works well with very ripe bananas and creates moist, satisfying muffins perfect for breakfast or snacking. Optional walnuts add extra texture and richness to complement the sweet banana flavor.
Ingredients
- 2 Tbsp flaxseed meal
- 5 Tbsp water
- 4 medium ripe bananas
- ½ cup brown sugar, heaping, packed
- ¼ cup vegan butter, melted
- 1 tsp vanilla extract
- 2 tsp baking soda
- ½ tsp sea salt
- 1 ½ cups whole wheat pastry flour
- ½ cup rolled oats
- ¼ cup walnuts, chopped(optional)
- ¼ cup raw sugar
- 5 Tbsp unbleached all-purpose flour
- 2 Tbsp vegan butter
Instructions
- 1
Preheat oven to 375 degrees F and lightly grease a standard muffin tin
- 2
Mix flaxseed meal and water in a large bowl and let set for 5 minutes
- 3
Add banana to the flax mixture and mash, leaving some texture
- 4
Add brown sugar, baking soda, and salt, then whisk for one minute
- 5
Stir in vanilla and melted butter
- 6
Add flour and oats, stirring until just combined, then fold in walnuts if using
- 7
Divide batter evenly among muffin cups, filling generously three-quarters full
- 8
Prepare crumble by mashing together raw sugar, flour, and butter with a fork until crumbly
- 9
Generously top muffins with streusel
- 10
Bake for 17-22 minutes until tops are golden brown and a toothpick comes out clean
- 11
Cool for a few minutes before removing from tin
Tips
Fill muffin cups practically full for better aesthetic effect and taller muffins
Save leftover streusel for future baking projects like quick breads or crumbles
Recipe is forgiving with banana measurements - use very ripe bananas for best flavor
Good to Know
Store covered at room temperature for several days or freeze for longer storage
Can prepare streusel topping in advance
Serve warm or at room temperature
Common Mistakes
Avoid overmixing batter to prevent tough muffins
Don't skip the 5-minute flax egg setting time for proper binding
Substitutions
For non-vegan version
FAQ
Can I use regular eggs instead of flax eggs?
Yes, substitute 2 regular eggs for the flax egg mixture for a vegetarian version with similar results.
How ripe should the bananas be?
Use very ripe bananas with brown spots for maximum sweetness and easier mashing. The recipe is forgiving with measurements.
Can I freeze these muffins?
Yes, freeze completely cooled muffins in airtight containers for up to 3 months. Thaw at room temperature or warm briefly.