Banana Nut Crumb Muffin

Packed with potassium and omega-3s, these muffins are subtly sweet and full of flavor!

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Servings: 10-11 medium sized muffins


Crumb Topping

  • ½ cup unbleached all-purpose flour
  • ¼ cup cane sugar
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 4 tbsp of Earth Balance butter melted


  • 1 ½ cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 large, ripe bananas, mashed
  • ¾ cup cane sugar
  • 1 cornstarch egg
  •  cup canola oil
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ¾ cup chopped walnuts


Crumb Topping

  1. Melt Earth Balance in medium bowl. Add in sugars, cinnamon, and flour. Mix until crumb forms. Crumbs should be pea sized.


  1. Preheat oven to 375F degrees. Spray muffin tin with non-stick spray or line with muffin liners.
  2. In a large bowl, combine flour, baking powder, and baking soda.
  3. Prepare cornstarch eggs. 1 egg= 2 tbsp water + 1 tbsp canola oil +1 tsp cornstarch. Mix until combined.
  4. Combine mashed bananas, sugar, cornstarch egg, oil, and extracts using stand or hand mixer.
  5. Fold wet ingredients into dry ingredients and mix until just combined. Add in walnuts. Batter will lumpy and somewhat thick.
  6. Fill muffin tins ¾ full and liberally sprinkle with crumb. Bake for 18-20 minutes.
  7. Muffins can be stored at room temperature for 3 days.

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Nutrition 1 muffin: 375 calories

Recipe inspiration from:


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