Who doesn't love a good muffin? I was searching for a yummy but quick muffin recipe I could throw together for my guest over the holiday season. This recipe did not require many modifications to make it a vegan-friendly recipe.
I only had to switch out the butter for a plant-based butter, and I swapped out the egg for applesauce. I doubled the topping recipe because there was not enough to sprinkle on all 12 of the muffins.
The house smelled so good when these muffins were baking, and they were a hit with the family!
1 1/2 cup unbleached flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large ripe bananas (mashed)
1/4 cup unsweetened applesauce
1/3 cup plant-based butter (melted)
3/4 cup cane sugar
2/3 cup dark brown sugar
2 tbsp unbleached flour
1/4 tsp cinnamon
2 tbsp cold plant-based butter
In a large bowl, combine flour, baking soda, baking powder, and salt. Mix well. In another bowl, combine bananas, applesauce, butter, and sugar. Mix well. Stir into flour mixture until moistened. Filled greased or paper-lined muffin pan 3/4 full.
Combine brown sugar, flour, and cinnamon, and cut in butter until crumbly. Sprinkle topping over muffins.
Bake in preheated 375-degree oven for 15 to 20 minutes or until an inserted toothpick comes out clean.
Your turn: What is your favorite muffin to make?
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