• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large mixing bowl, combine the mashed bananas, coconut sugar, applesauce, melted coconut oil, almond milk, and vanilla extract. Stir until well combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
• If desired, fold in your favorite add-ins, such as chopped walnuts, chocolate chips, or dried fruit.
• Spoon the batter evenly into the prepared muffin tin, filling each liner about three-quarters full.
• Bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
• Enjoy these scrumptious vegan banana bread muffins as a delightful breakfast or snack option. They can be stored in an airtight container at room temperature for up to 3-4 days.

Crumb Topping

• In a bowl, combine the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, and a pinch of salt.
• Gradually pour the melted vegan butter over the dry ingredients.
• Mix the ingredients together using a fork or your fingertips until the mixture resembles coarse crumbs. Make sure all the ingredients are well combined.
• Sprinkle the crumb topping over your desired baked goods, such as muffins, cakes, or pies. You can use the crumb topping to fully cover the top or sprinkle it on as desired.
• Bake your recipe as directed, and the crumb topping will become golden and crispy, adding a delightful crunch and flavor to your baked goods.