One of my favorite things to do is to take some healthy yummy foods and turn them into a dessert. Like these vegan carrot banana muffins with pumpkin seed streusel.
I intentionally gave you a healthier option for these beauties. The muffins alone are completely oil-free and the streusel topping is optional. But don’t skip it without a serious reason, because salty and buttery streusel is a cherry on top in this recipe.
However if you decided to keep muffins oil-free, go ahead. But I encourage you to add some chopped walnuts or pecans for extra flavor and maybe handful of raisins for natural sweetness and moisture.
First prepare the streusel. Blitz flour, sugar, salt, cinnamon and pumpkin seeds in a food processor couple of times. Add vegan butter and pulse again until combined. You should have crumbs of different size.
Spread the streusel on a sheet or a board and let it dry out slightly.
Preheat oven to 350°F (175°C).
In a large mixing bowl combine all dry ingredients (from flour to salt). Then add mashed banana, grated carrot, plant-based milk and vanilla extract. Mix well to incorporate.
Pour the batter into greased or lined muffin molds about 3/4 full. Silicon molds work the best for this recipe. Top each muffin with pumpkin seed streusel. It may seem like a lot of crumbs, but try to use them all, gently pressing into the batter.
Bake for 20-25 minutes or until inverted toothpick comes out clean.
Let the muffins cool down for 15 minutes before removing them from the molds and placing onto a cooling rack.
Cool completely and enjoy!
PrintVegan Carrot Banana Muffins with Pumpkin Seed Streusel
Healthier vegan carrot banana muffins with pumpkin seed streusel (+ oil-free option).
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 6 muffins 1x
- Category: Dessert
- Cuisine: American, Vegan
Ingredients
Scale
For the muffins:
- 1 C all-purpose flour
- 1/4 C sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- pinch of salt
- 1 very ripe banana, mashed
- 1/2 C finely grated carrot
- 150ml plant milk
- 1 tsp vanilla extract
For pumpkin seed streusel:
- 1/4 C all-purpose flour
- 2 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 2 tbsp pumpkin seeds
- 25g cold vegan butter or shortening
Instructions
- First prepare the streusel. Blitz flour, sugar, salt, cinnamon and pumpkin seeds in a food processor couple of times. Add vegan butter and pulse again until combined. You should have crumbs of different size.
- Spread the streusel on a sheet or a board and let it dry out slightly.
- Preheat oven to 350°F (175°C).
- In a large mixing bowl combine all dry ingredients (from flour to salt). Then add mashed banana, grated carrot, plant-based milk and vanilla extract. Mix well to incorporate.
- Pour the batter into greased or lined muffin molds about 3/4 full. Silicon molds work the best for this recipe. Top each muffin with pumpkin seed streusel. It may seem like a lot of crumbs, but try to use them all, gently pressing into the batter.
- Bake for 20-25 minutes or until inverted toothpick comes out clean.
- Let the muffins cool down for 15 minutes before removing them from the molds and placing onto a cooling rack.
- Cool completely and enjoy!
Nutrition
- Serving Size: 1 muffin
- Calories: 228
- Sugar: 15.3g
- Sodium: 223mg
- Fat: 6.3g
- Saturated Fat: 1.6g
- Carbohydrates: 39.2g
- Fiber: 1.9g
- Protein: 4.6g
- Cholesterol: 0mg
