#Banana muffins with crumb topping how to#

Reheat vegan banana muffins with (the BEST) streusel topping by baking in a 350 degree oven for about 5 minutes. Let them defrost in the fridge overnight before enjoying. They’ll keep well for up to 3 months in the freezer. In a large bowl, whisk flour, baking soda, baking powder, salt and cinnamon together. Muffins In a small bowl, mix flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat without stirring until it becomes brown and nutty in aroma. In large bowl, mix mashed bananas, melted and cooled. Spray a 12-cavity muffin tin with nonstick cooking spray or line with paper liners. In small bowl, stir together Streusel ingredients except butter. And oh yes, you can totally freeze these baked goodies! To keep them as fresh as possible I suggest you wrap the muffins individually in plastic wrap, and then store all together in an airtight plastic zipper bag. Crumb Topping 2/3 cup Brown Sugar 2 Tbsp Flour 2 Tbsp Butter Instructions Preheat oven to 350 degrees.Sift the flour, baking soda and bicarbonate of soda into a bowl, add the sugar and salt and mix through. Start by making the streusel topping - put all the ingredients into a bowl and rub the butter in until the mixture resembles breadcrumbs. Let them cool completely before transferring to an airtight container and storing in the fridge. Preheat the oven to 190 and prepare a muffin tray with muffin cases. The vegan muffins will keep well in the refrigerate for up to a week.Store them in an airtight container and keep at room temperature for up to 2 days.You’ve got 3 options for storing homemade muffins:

#Banana muffins with crumb topping how to#

And they are super delish with a refreshing vegan coffee smoothie! How to Store Homemade Vegan Banana Muffins In a mixing bowl beat butter and sugar together until creamed and fluffy. The sweet, comforting flavors pair great with a hot cup of coffee, tea, or apple cider.Įnjoy as a (kinda/sorta healthy) breakfast treat with a cold glass of your favorite plant-based milk. And line 12 liners in muffin tray and set it aside. Sprinkle crumb topping on top of muffin batter in pan, bake at 375 degrees for 20 minutes or until tests done with a toothpick. Cut the 1 tablespoon of cold butter into the mixture until it's crumbly. Fold in the flour mixture and stir just until combined. In a medium bowl combine the brown sugar,flour,and cinnamon together. In a large bowl, combine mashed bananas, sugar, egg and melted butter until completely combined. Combine brown sugar, flour, and cinnamon topping ingredients. Stir into dry mixture until thoroughly combined, then stop mixing.

Mix bananas, sugar, egg and melted butter. The streusel topping adds a nice crunch and sweetness – it’s just the cherry on top. In a small bowl, mix flour, baking powder, baking soda and salt. directions In a large bowl, mix the flour, baking soda, baking powder, and salt. Please don’t cringe when I say the word, but these muffins are SO moist.