Strawberry Banana Muffins {Vegan}
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
These muffins are healthy but still delicious & sweet!
  • For the cinnamon crumble topping:
  • ¼ cup organic coconut sugar
  • ¼ cup flour
  • ¼ teaspoon cinnamon
  • pinch of salt
  • 2 Tablespoons cold coconut oil
  • For the muffins:
  • 1½ cups flour
  • ¾ cup organic coconut sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup almond milk
  • ½ cup coconut oil (organic, cold pressed, extra virgin)
  • ½ banana, mushed (about ¼ cup)
  • ¼ teaspoon almond extract
  • 1 cup fresh strawberries, chopped small
  1. To make the topping: Stir the coconut sugar, flour, cinnamon & salt together in a small bowl. Add the cold coconut oil. Using a pastry blender or fork, cut in the coconut oil until it resembles coarse crumbs. Put the topping mixture in the refrigerator while you make the muffin batter.
  2. To make the muffins: Preheat over to 400 degrees. Line a 12 count muffin pan with paper liners.
  3. In a large mixing bowl, stir together the flour, coconut sugar, baking powder & salt. Set aside.
  4. In a small bowl, whisk together the almond milk, coconut oil, mashed banana & almond extract until combined.
  5. Pour the wet ingredients into the the dry ingredients and stir until just combined. Gently fold in the strawberries.
  6. Divide the batter between the twelve muffin cups then sprinkle the crumble topping over the top of each muffin.
  7. Bake the muffins for 20 minutes or until cooked through and golden. Store in an airtight container.
I was able to get the organic coconut sugar from my local grocery store (no need to go to a specialty store!) I purchase my cold pressed, organic extra virgin coconut oil form costco to save money, but you should be able to find it at your neighborhood grocery store as well!
Recipe by Baked in AZ at