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Vegan Banana Oatmeal Muffins with Streusel Topping

These Vegan Banana Oatmeal Muffins are a healthy tribute to comfort food, featuring ripe bananas, rolled oats, and a crunchy streusel topping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Healthy, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 3 large ripe bananas The riper, the better!
  • 120 ml non-dairy milk Unsweetened; almond, soy, or oat milk works.
  • 50 ml olive oil Can substitute with melted coconut oil.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 225 grams whole-grain spelt flour Great alternative to all-purpose flour.
  • 50 grams rolled oats Adds texture and fiber.
  • 50 grams coconut sugar Can use maple syrup if needed.
  • 2 teaspoons baking powder Leavening agent.
  • 1 teaspoon cinnamon Enhances banana flavor.
  • 1/2 teaspoon baking soda Helps with muffins' rise.
  • 1/2 teaspoon sea salt Balances sweetness.
  • 50 grams dark chocolate Chopped or chocolate chips.
For the Streusel Topping
  • 75 grams whole grain spelt flour
  • 25 grams rolled oats
  • 50 grams coconut sugar
  • 2 tablespoons coconut oil Solid; keep chilled.
  • 1 tablespoon non-dairy milk To help bind the streusel.

Method
 

Preparation
  1. Preheat your oven to 190 degrees C (375 degrees F) and grease or line a 12-cup muffin tin.
  2. In a large mixing bowl, mash the ripe bananas until smooth, then whisk in the non-dairy milk, olive oil, and vanilla extract.
  3. Add the whole-grain spelt flour, rolled oats, coconut sugar, baking powder, cinnamon, baking soda, sea salt, and dark chocolate to the banana mixture. Mix gently until just combined, being careful not to overmix.
  4. Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
  5. In a separate bowl, combine the ingredients for the streusel topping until crumbly. Sprinkle generously over the muffin batter in the cups.
Baking
  1. Bake the muffins in the preheated oven for 18-20 minutes, or until golden and a toothpick comes out clean.
  2. Allow the muffins to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months. For a gluten-free version, use a 1-to-1 gluten-free blend instead of spelt flour.