Vegan muffins often lack the spring and crumb of their non-vegan counterparts. These banana pecan muffins are airy and have a great crumb thanks to the last minute addition of distilled white vinegar. The pecan streusel topping adds sweetness and crunch.
Things You Will Need1/4 cup brown sugar
3 tablespoons all purpose flour
2 tablespoons margarine
1/3 cup pecans, chopped
1 cup all purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon ground flax seeds
1/4 cup soy milk
4 medium sized very ripe bananas, mashed
1 cup granulated sugar
1/2 cup canola oil
1/4 cup pecans, chopped
1 teaspoon distilled white vinegar
Non-stick muffin pan
Step 1Combine brown sugar and 3 tablespoons flour in a small bowl or food processor. Cut in butter or pulse in the food processor. Add pecans and stir to combine. Set aside.
Step 2Mix together 1 cup all purpose flour, whole wheat pastry flour, baking powder, baking soda, nutmeg and salt in a large bowl. Push the mixture to the sides of the bowl so that a well forms in the center.
Step 3Stir flax seeds and soy milk together. The mixture should become slightly viscous. Add oil and sugar and stir to dissolve sugar. Add the mashed bananas and stir to combine.
Step 4Pour the banana mixture into the center of the flour mixture, stir to moisten the flour. Do not overmix or your muffins will be tough. Fold in the pecans.
Step 5Add the teaspoon of vinegar to the batter and stir quickly. The batter may bubble a bit. Portion the batter into the muffin tin. If you want the muffins to have full tops, fill each cup to the top. Sprinkle the streusel topping over each muffin.
Step 6Bake in a preheated 350 degree Fahrenheit oven for 25 minutes. Check to see if the muffins are done by sticking a toothpick or fork into the center. If it pulls away without any batter on it, the muffins are ready. Cool muffins in the pan on top of a wire rack. Serve warm or allow them to cool completely.
These muffins freeze very well. Place muffins in a ziplock bag and squeeze out the air. To defrost, simply allow the muffins to sit at room temperature.