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I made these yesterday when I met up with my sweet and funny friends, Alexis and Sarah, and they told me I had to post the recipe to the blog. Well, here ya go, ladies! This turned out to be way better than running out to get donuts, because that would have been slightly out of the way. Ain’t nothing wrong with donuts, though! Maybe next time. 😉

These muffins are great – moist, not cloyingly sweet, fresh with bananas and blueberries, and my favorite, topped with a streusel topping. You’ve gotta have that, in my opinion. When I wrote this recipe, I realized that there are some things that recipe-makers have to keep in mind, so I hope the following tips make your lives easier in the kitchen!

A few things to note about this recipe:

1. As with all recipes, read through the recipe before proceeding to prepare food. Make all the separate components first. Have a separate bowl for dry ingredients, a small bowl for flax eggs, a separate bowl for wet ingredients, a separate bowl for your streusel topping, a muffin pan already sprayed with canola oil cooking spray, and preheat the oven.

That seems like a lot of bowls, but you only need one whisk and one spoon to ladle out the batter into the muffin pan, and bowls are easy to wash. You could easily do the washing while the muffins are baking. This way, everything will come together quickly towards the end. Let’s not talk about that one time my sister-in-law made dirty rice for us in our kitchen one time and did not read through the recipe before starting, causing a lot of stress and wasted time on her part (three hours later, and my kitchen looked like a tornado went through it). Shudder.

2. You want tiny blueberries for this, and I like to buy wild blueberries found in the freezer section of my local grocery store. Because they’re frozen, you just want to bring them out at the very end when you combine all the ingredients together, because you don’t want the blueberries to bleed blue into the batter. If it does, it’ll still taste good, so don’t freak out! You can definitely use fresh blueberries if that’s what you have, too.

3. If you don’t have a pastry cutter (which, if you make things like biscuits or scones, makes your life so much easier), it’s okay, just use two forks or two knives to “cut” the vegan butter into the flour/oats/sugar mixture.

4. I have a ziploc bag of ground flaxseeds in the freezer. Whenever I need them, I just scoop out what I need and put it back in the freezer. You want to store ground flaxseeds in the freezer so the oils don’t become rancid. I use the equivalent to two eggs for the flax eggs.

Happy baking, friends!

Streuseled Banana Blueberry Muffins
Print Recipe
A great breakfast with coffee, or a fun snack at any time of the day!
Servings Prep Time
12 muffins 20 min
Cook Time
25 min
Servings Prep Time
12 muffins 20 min
Cook Time
25 min
Streuseled Banana Blueberry Muffins
Print Recipe
A great breakfast with coffee, or a fun snack at any time of the day!
Servings Prep Time
12 muffins 20 min
Cook Time
25 min
Servings Prep Time
12 muffins 20 min
Cook Time
25 min
Ingredients
for the flax eggs:
for the dry ingredients:
for the wet ingredients:
putting it all together:
Servings: muffins
Instructions
Prep and flax eggs:
  1. Before doing anything, spray the insides of a 12-muffin pan with canola oil cooking spray. Preheat oven to 350 degrees F.
  2. In a small bowl, whisk together the ground flaxseed and water. Set aside for about 5 minutes to thicken; in the meantime, you can prepare your other ingredients.
for the dry ingredients:
  1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
for the wet ingredients:
  1. In a medium bowl, whisk together the canola oil and brown sugar. Add half of the flax egg mixture; whisk well. Add the other half of the flax egg mixture and whisk until incorporated.
  2. Add the mashed bananas, almond milk, and vanilla extract. Mix well. Set aside while you prep the streusel mixture.
for the streusel mixture:
  1. In a separate medium bowl, using a pastry cutter, combine the vegan butter, flour, oats, and brown sugar until the mixture is combined and the butter resembles small peas.
putting it all together:
  1. Mix wet ingredients into dry ingredients until flour just disappears into the batter. Do not overmix. Add in the frozen blueberries and fold in a few times until incorporated into the batter. A few lumps in the batter is what you want - don't make it completely smooth like cake batter!
  2. Divide the batter equally among the 12 greased muffin cups. Top with streusel topping (about 1 tsp each muffin).
  3. Bake for about 25 minutes, until a toothpick inserted into the center of the muffin comes out clean.
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