Sweetened partly with banana and sprinkled with sweet pecan streusel, these Vegan Chocolate Banana Muffins with Pecan Streusel are a decadent way to start your day!
This past weekend Brett’s parents flew from Nashville to Houston so we could all be together over Mother’s Day and Brett’s birthday (May 13th!). Brett and I definitely weren’t planning to be in America for his birthday or Mother’s Day, so it was an unexpected treat that we’d all be able to be together on such a celebratory weekend!
One thing I miss most about not living in my own home is hosting people. It’s my love language to have people in my house and to cook for them. We hosted quite often in China and since coming back to America to have Harper last October, I haven’t lived in my own place and therefore haven’t hosted very much.
7 months is a long time to go without using one of your love languages!
Thankfully, I’ve been able to “host” a couple of times while being in America when friends or family members come to visit us wherever we’re living at the time. We’ve either been based out of Brett’s parent’s house in Nashville or his sister’s house in Houston and they have been SO incredible gracious in allowing us to have friends come to visit us and stay in their homes for days at a time.
Since we were going to have an extra full house this past weekend with Brett’s parents in town, I jumped at the opportunity to make some extra goodies to have around the house for easy grab-and-go snacks. These Vegan Chocolate Banana Muffins with Pecan Streusel were one of the treats I made and they were perfect for an afternoon pick-me-up or a quick breakfast on the go Sunday morning when everyone was rushing out the door for church.
I actually got the inspiration for this recipe during our family date day to Barnes & Noble the other day when I was flipping through Once Upon a Chef’s cookbook. I took a photo of one of her recipes and knew with a few tweaks I could make an amazing vegan version. A couple days later these Vegan Chocolate Banana Muffins with Pecan Streusel were born!
I love these muffins so much. They’re sweet and chocolatey and the pecan streusel makes them look fancy and taste extra decadent. Part of the sweetness comes from super ripe bananas, but the banana flavor isn’t overpowering. Even my non-banana-loving mother-in-law thought they were good!
I’d love to know if you give these Vegan Chocolate Banana Muffins a try and what you think! Leave a comment down below or take a picture, share it on Instagram and tag @theconscientiouseater so I can see the final product!
- 2 egg replacer eggs
- 1 1/2 cups flour
- 6 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup softened coconut oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup mashed banana (about 3 large bananas)
- 1/2 cup non-dairy plain yogurt
- 3/4 cup chocolate chips
- 1/4 cup flour
- 1/4 cup brown sugar
- dash of cinnamon
- 2 tablespoons coconut oil
- 1/2 cup pecans, chopped
- Preheat your oven to 350 degrees and, using two muffin trays, line 16 muffin cups with liners. Set the muffin trays aside.
- In a small bowl, prepare your 2 "eggs" according to the egg replacer's packaging OR whisk together 2 tablespoons of ground flaxseed and 6 tablespoons of water to make 2 flax eggs. Set the "eggs" aside to thicken.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder and salt until combined.
- In a stand mixer, beat together the softened coconut oil and sugar until smooth. Add in the vanilla, mashed banana, non-dairy yogurt and thickened "eggs" and mix until combined.
- Add the dry ingredients, along with the chocolate chips, to the wet ingredients, and mix until just combined. Do not over-mix.
- In a separate small bowl, prepare the streusel topping by mixing together all the streusel ingredients until a crumbly mixture forms. I used my fingers for this step and it worked great. Set aside.
- Evenly divide the muffin batter among the 16 prepared muffin cups. Even the top of the batter out with your finger. Then sprinkle some streusel evenly over each muffin.
- Bake the muffins for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool for about 10 minutes before serving.