Vegan 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