Eggless Banana Crumb Muffins
These Eggless Banana Crumb Muffins are moist, delicious and perfect for snacks or school lunches! They are so easy to make and they taste amazing!
- 3 very ripe bananas, mashed
- 1/2 cup butter, melted
- 1/2 cup buttermilk
- 2 teaspoon vanilla extract
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups all-purpose flour
For the Crumb Topping
- 2 tablespoons all-purpose flour
- 1/3 cup packed brown sugar
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
Preheat oven to 350º. Line 12-Cup regular muffin pan with muffins liners.
Mix with an electric mixer on medium speed mashed bananas with butter until combined. Add in buttermilk, vanilla, and mix. Add in sugar, baking soda, salt, and mix.
Add flour and mix until just combined.
Fill muffins liners 3/4 full.
Make the Crumb Topping: In a small bowl mix flour, brown sugar, and cinnamon. Cut in butter until evenly distributed and crumbly in texture. Sprinkle topping over muffins.
Bake for 20 minutes or until a wooden pick comes out clean.
Allow cooling and enjoy!
Store muffins in an airtight container at room temperature for up to 3 days.
For dairy intolerance:
Make you dairy-free buttermilk: mix 1 cup plant-based milk + 2 tbsp lemon juice or apple cider vinegar. Let the mixture sit for five minutes until the milk looks like it has curdled.
Use the same amount vegan margarine or oil to replace butter.
Calories: 264kcal | Carbohydrates: 44g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 185mg | Potassium: 168mg | Fiber: 1g | Sugar: 27g | Vitamin A: 300IU | Vitamin C: 2.6mg | Calcium: 38mg | Iron: 1mg