{Vegan!} Cranberry Walnut Muffins with Crumb Topping
Author: Whisk & Shout
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
Preheat oven to 400° F and line a muffin tin with 10-12 liners.
Combine all muffin ingredients except cranberries and walnuts until batter is smooth.
Stir in cranberries and walnuts.
Combine crumb topping ingredients in a separate bowl.
Fill muffin tins about ⅔ of the way and top with crumb topping.
Bake for 15-20 minutes or until set and springy.
Set on a wire rack to cool.
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-cranberry-walnut-muffins-with-crumb-topping/