Vegan Banana Coffee Cake Muffins
These Vegan Banana Coffee Cake Muffins are super soft and moist thanks to dairy-free sour cream! They are full of banana flavor topped with a crisp streusel that makes these muffins irresistible.
Servings: 12 Muffins
Calories: 251kcal
Cost: $4
Equipment
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- 1 12- Cup Muffin Tin
- 12 Paper Muffin Liners
- Measuring Cups and Spoons
Ingredients
For the Streusel Topping
- 10 tablespoon All-Purpose Flour
- ¼ Cup Brown Sugar, tightly packed
- ½ teaspoon Cinnamon
- 3 tablespoon Vegan Butter, melted
For the Muffins
- 1 ½ Cups All Purpose Flour
- 1 ¼ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt half this amount if using table salt
- 1 teaspoon Cinnamon
- 1 ½ Cups Mashed Overripe Banana about 3 large bananas
- ⅔ Cup Granulated Sugar
- ⅓ Cup Canola Oil
- ⅓ Cup Non-Dairy Sour Cream see note
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 375* F. Line a 12 cup muffin tin with paper liners.
Make the Streusel
- First, make the streusel. In a medium bowl, combine flour, brown sugar, cinnamon and melted butter. Stir with a spoon until well combined. It should look crumbly. Set aside.10 tablespoon All-Purpose Flour, ¼ Cup Brown Sugar, tightly packed, ½ teaspoon Cinnamon, 3 tablespoon Vegan Butter, melted
Make the Muffin Batter
- In a medium bowl, combine flour, baking powder, baking soda salt and cinnamon. Whisk to combine.1 ½ Cups All Purpose Flour, 1 ¼ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 teaspoon Cinnamon
- In a large bowl, combine mashed banana, sugar, oil, vegan sour cream and vanilla. Whisk to combine.1 ½ Cups Mashed Overripe Banana, ⅔ Cup Granulated Sugar, ⅓ Cup Canola Oil, ⅓ Cup Non-Dairy Sour Cream, 1 teaspoon Vanilla Extract
- Add the dry ingredients into the wet ingredients and whisk just until the batter forms. It will look lumpy and thats okay.
- Scoop the batter into the prepared muffin tin, filling each cavity about ¾ of the way full. Then, top each muffin with a heaping tablespoon of streusel. Lightly press the streusel into the batter to ensure it sticks.
- Bake in a 350*F oven for 24-26 minutes, or until a toothpick inserted into a muffin comes out clean.
- Cool slightly then serve.
Notes
I used Forager non-dairy sour cream.
But if you can't find any, no worries! Use plain unsweetened vegan yogurt instead.
To store: Place the muffins into an airtight container and store at room temperature for up to 3 days. Or freeze for up to a month.
Nutrition
Serving: 1Muffin | Calories: 251kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Sodium: 243mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg