The two-ingredient glaze is simply icing sugar and non-dairy milk. The crumb topping adds more texture and a bit more flavour, since it has cinnamon, and the glaze just makes them look pretty. You could also make them simpler than mine by leaving off the toppings. You could add anything you want to these vegan banana crumb muffins chopped walnuts or chocolate chips come to mind first. Don’t ask me how you can get away with just one leavener in these muffins since baked goods nearly always call for two, but you can see just high they rise and how fluffy they are inside. The recipe is super easy, it uses only bananas as both the binder and the liquid ingredient and just one leavener: baking soda. From that recipe I reduced the sugar, since one cup seemed like a lot, added vanilla, a crumb topping and a glaze. So I’ve outdone myself today by actually turning on my oven! However, since I’m so useless at baking, this recipe was very much borrowed from The Spruce Eats’ banana walnut muffin recipe. I’m particularly averse to baking and a quick search of my dessert archives will turn up only very simple no-bake sweet treats like these vegan mint chocolate truffles and these vegan crepes. I’m much more of a savoury than sweet person, a fact attested to buy the lack of desserts on this blog. So for today’s recipe I bring you easy vegan banana crumb muffins! When you have three bananas that are so overripe they start oozing, there are only two things you can do: banana bread or banana muffins. With a streusel topping and an optional glaze, these vegan banana muffins look just as good as they taste! No weird flours, no flax eggs, no protein powders. These vegan banana crumb muffins need just a handful of ingredients that you probably have in your pantry already.
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