In a large glass bowl, smash very ripened bananas using a fork or potato masher.
Add in melted butter, applesauce, vegan egg, and vegan buttermilk to the mashed bananas and mix very well.
In a separate bowl, add in flour, baking powder, baking soda, cinnamon powder, sea salt, and organic cane sugar. Mix together well.
Add your wet mixture into your dry mixture and mix gently until just combined. DO NOT over mix your batter. It's even okay to have a few dry flour spots. Your batter should be thick and have some elasticity.
Spoon into muffin tins, dividing evenly into 12 muffins. Take your crumb topping and place them over each muffin evenly. Kind of gently press them into the batter. This is so when your muffins bake, the topping won’t crumble and fall off your muffin.
Bake for 18 minutes until a toothpick inserted in middle comes out clean. Remove from heat and allow muffins to cool before removing from pan.
Top your muffins with Date Caramel Sauce or eat them as is! You can also serve these with vegan butter, peanut butter (or any other nut butter), or even some delicious Crockpot Apple Butter. They taste the best when served warm
Muffins stay fresh covered at room temperature for up to 48 hours or in the refrigerator for up to 5 - 7 days. They can last in the freezer up to 1 month in a large size freezer bag or container covered. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave.