(Vegan!) Banana Muffins with Strusel Topping

We made up this amazing recipe which is suitable for vegetarians and vegans; dairy free; egg free; but definitely not taste free :). Don't be put off by vegan recipes - I think everyone agreed that this tasted of perfection... Banana replaces egg in this recipe (which you can apparently also do for pancakes, a range of cakes and other recipes).

Banana Muffins
Prep time: 20 minutes
Serves: 6-7
Cooking temp: Gas 6,
Cooking time: 20 minutes

Ingredients
For the topping
3 tbsps oat granola
30g self raising flour
20g sunflower spread or soya butter
40g demerara sugar (or granulated brown sugar)
1/2 tsp ground cinnamon
For the muffins
100g wholemeal flour (can be bread flour)
60ml soya milk
40ml melted sunflower spread
3 tbsps dark muscavado sugar
2 tsp baking powder
3 bananas - two mashed rougly with a fork and the other mashed/blended to a puree
 
Method 

1. Preheat your oven and line a deep muffin tin with 7 paper cases for muffins.
2. For the topping: in a mall bowl, rub together the flour and spread to rough breadcrumbs. Stir in the granola, sugar and cinnamon and set aside.
   
3. In a larger bowl, combine the flour, sugar and baking powder and make a well in the middle.
4. Combine the wet ingredients in a measuring jug and pour in to the bowl with the pureed banana. Mix then add the chunkier banana pieces.
   
5. Fill the cases 2/3 full, then add a generous sprinkle of topping to each muffin
   
6. Bake for 20 minutes, not too close to the top of the oven or they'll catch. 
7. Leave to cool on a plate (removed from the muffin tin so they don't go soggy) 
   
   
   
   
   
   
   
8. These are great for breakfast or in a lunchbox, or just for desert :) The slightly denser banana-bread like muffin goes really well with the crunchy granola.