VEGAN TROPICAL MUFFINS WITH CRUNCHY COCONUT STREUSEL
These moist yet light muffins bring paradise home for breakfast. PS: You'd never know they're vegan! If you'd prefer a more traditional recipe, see the Notes below for egg/dairy substitutes.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Line a standard-size 12-cup muffin tin with cupcake liners or grease with a little coconut oil or an oil mister.
- Make the flax egg. In a small bowl, stir together the flaxmeal and water. Let sit for about 5 minutes until thickened.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, mash the bananas. Whisk in the flax egg, milk, pure maple syrup, coconut oil, and vanilla extract. Pour the wet ingredients into the flour mixture and whisk together, just until blended. Stir in pineapple chunks with a wooden spoon.
- Divide the batter between the muffin cups - about 1/3 cup worth of batter for each cup. I use a trigger-handled ice cream scoop and it makes scooping so, so easy.
- Make the streusel topping. In a small bowl, stir together the flour, oats, coconut, and salt with a fork. Add the maple syrup and stir with the fork or use your fingers to mix until crumbly. I prefer to use my (clean) fingers to mix the streusel together. Top the muffins with the streusel mixture, dividing evenly between the muffins.
- Bake until the tops are springy and a toothpick inserted into the center comes out clean, 20-25 minutes. Allow to cool for about five minutes in the tins, then remove from the tins and place the muffins on a wire rack to cool completely.
- Muffins keep well in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well.
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Andrea Dodge
[email protected]I followed the recipe exactly and my muffins turned out flat and dense. I'm not sure what went wrong.
rubel hossain2021
[email protected]These muffins are a little dry for my taste. I think I'll try adding some extra liquid next time.
Niel Lucas
[email protected]I'm not a huge fan of coconut, but I still really enjoyed these muffins. They're not too sweet and the coconut flavor is subtle.
Chotguar Mathiang
[email protected]These muffins are a great way to get your kids to eat their fruits and vegetables.
Alex Palmer
[email protected]I love that these muffins are made with healthy ingredients.
Sanam Azam
[email protected]These muffins are the perfect size for a quick breakfast or snack.
Xan Ahmed Milon
[email protected]I added some chopped nuts to the streusel topping for a little extra crunch.
Aziz Shaikh
[email protected]These muffins are a great way to use up overripe bananas.
SM Sojib
[email protected]I love the tropical flavor of these muffins. They're perfect for a summer breakfast or snack.
Eberechukwu Kingsley
[email protected]These muffins are so easy to make. I love that I can whip them up in just a few minutes.
Zizipho Sotsaka
[email protected]I made these muffins for my vegan friend and she loved them! She said they were the best vegan muffins she's ever had.
Khushia Khushia
[email protected]I'm always looking for new vegan muffin recipes, and this one is definitely a keeper. Thanks for sharing!
Despiro
[email protected]These muffins are so moist and fluffy. I can't believe they're vegan!
Rebekka Kübarsepp
[email protected]I love the crunchy coconut streusel topping on these muffins. It adds a nice texture and flavor.
Chris Barnes broderick
[email protected]These muffins are the perfect way to start my day. They're light and fluffy, with a delicious coconut flavor.
Hafsa Hamam
[email protected]I'm not vegan, but I really enjoyed these muffins. They're so flavorful and satisfying.
colesy
[email protected]I made these muffins for a party and they were a huge success! Everyone loved them.
Mary Powers
[email protected]These muffins were a hit with my family! They're moist and fluffy, with a delicious coconut flavor. The streusel topping is the perfect finishing touch.