Coffee shop muffins with streusel toppings are loaded with sugar and fat. Most are also not safe for those with peanut allergies. With only 1 Tbsp (15 mL) of added sugar for the entire recipe, this is a truly healthy, vegan, gluten-free, and allergy-friendly snack you can feel good about.
Muffins can be sealed in an airtight container and frozen for up to one month. Pop one in your lunch in the morning and have a fresh treat by your next tea or coffee break.
Preheat oven to 350 F (180 C). Line 12-cup muffin tin with paper liners.
In small bowl, combine all streusel ingredients except coconut oil. Using fingers, cut in coconut oil until fully incorporated and crumbly.
In large bowl, mix mashed bananas, milk, oil, and vinegar until combined. In medium bowl, combine flour and remaining ingredients. Add flour mixture to banana mixture and mix until combined. Divide batter evenly among paper liners. Top each muffin with prepared streusel. Bake for 15 to 20 minutes, until toothpick inserted in centre comes out with just a few crumbs clinging to it. Cool on wire rack. Store in airtight container at room temperature or in refrigerator.
This recipe is part of the Cooking with Superseeds collection.
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