{Vegan!} Cranberry Walnut Muffins with Crumb Topping
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Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Inspired by the classic cranberry walnut tart, these vegan muffins take under half an hour to make and are sprinkled with a rich crumb topping. A great breakfast, snack, or dessert, these muffins are easy and delicious!
Ingredients
Muffins
  • ½ cup mashed ripe banana
  • ¾ cup brown sugar
  • ½ cup unsweetened almond milk
  • ⅓ cup canola oil
  • 2-3 tbsp cinnamon
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • pinch salt
  • 1 cup fresh cranberries
  • 1 cup chopped walnuts
Crumb Topping
  • ¼ cup cold vegan butter, chopped (= half a stick)
  • ½ cup flour
  • ¼ cup brown sugar
  • ½ cup rolled oats
Instructions
  1. Preheat oven to 400° F and line a muffin tin with 10-12 liners.
  2. Combine all muffin ingredients except cranberries and walnuts until batter is smooth.
  3. Stir in cranberries and walnuts.
  4. Combine crumb topping ingredients in a separate bowl.
  5. Fill muffin tins about ⅔ of the way and top with crumb topping.
  6. Bake for 15-20 minutes or until set and springy.
  7. Set on a wire rack to cool.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-cranberry-walnut-muffins-with-crumb-topping/