Vegan banana crumb muffins with weed
Some of the absolute best vegan recipes come from a bit of experimentation and some patience, and this is one of the few that came about that way. With this one, you can enjoy a hearty helping of edibles without sacrificing flavor or texture. These banana crumb muffins are jam-packed full of healthy fats and oils, and it all comes together over one key ingredient, cannabutter.
Now since normally, cannabutter isn’t inherently vegan, this is something you can whip together yourself by using one of our three best cannabutter recipes. Only instead of regular butter, you’d use a vegan-friendly alternative instead, so that the results are completely compatible with any health-focused diet.
If you love plain old banana muffins, then the extra layer of the crumble is going to take this dessert to a whole new level of appreciation for you, as it adds a crunchy sweet kick that you can’t find anywhere else.
Banana crumb muffins recipe
This banana muffin recipe can be multiplied if you’d prefer larger muffins or kept the same to produce up to 24 mini cupcake versions that are sure to be a hit at any party.
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 12 large banana muffins
- 4 ripened bananas
- 2 flax eggs (2 tbsp flaxseed and 5 tbsp water combined)
- 1 ½ cups all-purpose flour
- ½ cup rolled oats
- ½ cup golden brown sugar (packed)
- ¼ cup vegan cannabutter (softened)
- ¼ cup walnuts
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup of raw sugar
- 4 tablespoons all-purpose flour
- 1 tablespoon vegan cannabutter (softened)
- Muffin pan
- Muffin liners
- Large mixing bowl
- Small mixing bowl
- Potato masher
Preheat the oven to 375°F and prepare the baking pan by inserting the liners.
If you haven't already, then you will need to prepare the flaxseed eggs in a large mixing bowl and then leave them to rest for at least 5 minutes before moving on.
Peel and toss the bananas in with the flaxseed eggs, then use a potato masher to grind it down into a paste with a few chunks remaining for texture.
Now add in the baking soda, brown sugar, and salt, and combine the three ingredients with the rest thoroughly using a whisk or a spoon.
Add in the oats, cannabutter, vanilla, and flour, and by this point, it’s all going to get thicker, so you are best to switch over to a wooden mixing spoon to stir it all together.
Spoon the muffin batter into the prepared liners until they are all approximately ¾ of the way full. These banana muffins will rise quite a bit, so it’s important to leave extra breathing room.
Wash off your whisk and then add all the crumble ingredients to a clean mixing bowl. To prepare it you will need to use the whisk in the same way that you would a potato masher, and once you’re done, the mixture should resemble a giant pile of crumbs that fall apart so that it’s easy to use.
Scoop an even-sized portion of the crumble onto each muffin, carefully sprinkling it around the entire top for an even coating of the sweet and sugary crumble.
Bake the muffins in the preheated oven for 20 minutes, or until a toothpick can be inserted and come out clean.
These banana muffins can be served while hot, but they always taste the best once they have cooled and all of the flavors have had a chance to mingle. So, enjoy them either way, just be careful and sure to do so in moderation.