Easy Vegan Banana Crumble Muffins {Egg & Dairy Free}

These banana crumble muffins are so quick and easy to make with over ripe bananas and they’re absolutely delicious. Because bananas magically bind everything together there’s no need to use eggs, which means these muffins can easily be made vegan.

A little tip for over ripe bananas - I pop over ripe bananas in the freezer and defrost them when I need them for baking. The defrost quickly at room temperature, but you can defrost them in the microwave if you need to.

If you follow me on Instagram you might have seem my boys making these as part of our #gourmetmumcookalong series which are fun food tech lessons for the lockdown. You can find more of these easy recipes for kids to make at home here.

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Easy Vegan Banana Crumble Muffins {Egg & Dairy Free}

Ingredients:

For the crumble topping:

• 25g butter (or dairy-free substitute)

• 25g caster sugar

• 50g self-raising flour

For the muffins:

• 4 over-ripe bananas

• 100ml vegetable oil (plus extra for greasing)

• 100g brown sugar

• 80ml milk (or dairy-free substitute)

• 2 tsp ground cinnamon (optional)

• 300g self-raising flour

• 1 tsp baking powder

Method:

1. Pre-heat the oven to 200 C / 180 fan / gas mark 6.

2. Line a 12 hole muffin tin with paper cases.

3. Start by making the crumble topping. Rub all the ingredients together with your fingertips until the mixture resembles breadcrumbs. Put to one side for later.

4. Peel the bananas and put them in a large bowl. Mash throughly until gloopy.

5. Add the oil, sugar, milk and cinnamon. Mix throughly.

6. Sieve the flour together with the baking powder over the mixture and fold together until just combined. Do not over mix.

7. Spoon the batter into the prepared muffin cases and bake for around 20-25 minutes until risen and springy.

8. Remove the muffins from the tin and cool on a wire rack. Best eaten within a day or two of baking.