Vegan banana crumb muffins

It is a banana cake recipe again!!!! And this time it’s banana crumb muffins.

Both King and I love banana, we regularly eat them as a power snack before the gym also blended with protein powder as a post-gym smoothie. We always have bananas at home, so it’s sometimes unavoidable that we have some over-ripened bananas we need to get rid off. And baking a cake with them seems a perfect solution!

If you like banana cake as much as me, or you have some over-ripened bananas and don’t know what to do about it, you may want to check out my other recipes banana bread loaf and very moist banana cake.

Preheat the oven to 180°C.

Peel the bananas and finely crush them with a fork or blend them with a hand blender in a large mixing bowl.

Add in the vegetable oil, vanilla extract and lemon juice, mix well. Sift in the flour, sugar, salt and baking powder and stir loosely.

Stir in the chopped pecan nuts, mix well, and set aside.

Now, let’s prepare the crumb, mix together all the crumb ingredients in a small bowl with a fork (or hand) until the butter and flour are blended well together in a bit of powdery texture.

Grease a 12-hole muffin tray with vegetable oil.

Add the mixture equally to each hole (I use ice-cream scoop) and sprinkle the crumb on top of each muffin, bake for 20 minutes.

Remove the muffins from the tray, cool for 15-20 minutes before serving.

This muffin recipe is super easy to make, and the texture is in between the banana bread loaf and very moist banana cake I made previously. The muffin is crunchy on the top and chewy, soft and moist in the centre – a delightful treat for breakfast, teatime or a packed lunch.

If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!