These Vegan Banana Muffins are easy to make with only a few ingredients, including not just 2 bananas, but three! If you love moist, delicious muffins topped with a delicious cinnamon-spiced streusel, these muffins, made with oil and no butter and no egg, are for you! Enjoy this healthy muffin recipe for breakfast or as a snack. See tips below for making these muffins with applesauce and/or with chocolate chips in this recipe.
If a lack of sun and winter weather leaves you feeling some winter blues this Vegan Banana Muffins recipe might just be the cure. The smell of the muffins baking, the happy smiles from a grateful family, and the delightful flavor of these banana-infused muffins certainly did the trick for me.
Do you love vegan muffins? Be sure and try Vegan Chai Muffins for breakfast as a snack! Also, these Vegan Carrot Cake Muffins are a must! Berries are packed with nutrients and these Vegan Blueberry Muffins will make you love eating them! Of course, weekends are not complete without these Orange Poppyseed Muffins!
How to Make Vegan Banana Muffins
Making these vegetarian muffins is simple. First, we begin by making the streusel topping. Be sure and use softened vegan butter (not melted) and combine that with flour and sugar. Stir until crumbly. You can do half and half flour and oatmeal if you’d like. For a streusel I like using Instant Oatmeal (otherwise referred to as quick cooking oatmeal).
Streusel is a German-inspired topping for muffins. It adds both flavor and texture. I like to keep the streusel cold (especially if the weather is hot outside), so place the streusel in the fridge.
Next, make the basic vegan banana muffins batter. In fact, the ingredients involved are very similar to what you would see in a banana bread recipe.
Combine the dry ingredients in a bowl. Stir to combine.
Next, combine the milk and vinegar in a bowl. Set them aside. Then mash the bananas.
Combine the plant-based milk with mashed bananas, vanilla, and oil. Stir to combine.
Combine the wet and dry ingredients together and then stir until just combined.
Use a cookie dough or ice cream dispenser to evenly distribute muffin batter in prepared muffin tins. Top the muffin batter with some of the streusel crumbles.
Can you make banana muffins with no egg?
These banana muffins are made without eggs. That’s right, they’re entirely egg free! It’s easy to make muffins without eggs. In this recipe, the bananas act as an egg replacer in addition to providing yummy flavor.
In fact, this recipe calls for not two bananas but three bananas to add even more delicious flavor to each muffin!
Can you add applesauce to this muffin recipe?
I love adding applesauce to my baked goods, because it makes them so moist. This recipe currently doesn’t call for applesauce, but you can add it if you’d like. It’s a simple switch — use 2 bananas and replace the third banana with 1/2 cup unsweetened applesauce.
Banana Muffins with Chocolate Chips
Transform these muffins into something entirely decadent by adding 1/4 cup dairy-free chocolate chips to the batter.
In fact, add a dollop of chocolate frosting and you could be looking at a dense, banana-infused cupcake!
Finally, bake the muffins around 20 minutes, until a tester inserted in the center comes out clean. Remove from the oven and set aside to cool before devouring!
Here are some expert tips to help you make these healthy vegan banana muffins the best every time:
- Use muffin papers or spray each of the muffin compartments with vegetable cooking spray
- Fill papers or compartments about 3/4 of the way full
- Use a cookie dough or ice cream scoop to evenly dole out muffin batter and keep it neat
- Keep the streusel topping refrigerated before adding it to the muffin batter
- I use Earth Balance for vegan butter — it has a perfect buttery flavor
- Do not use melted butter in the streusel topping
- It’s ok to have lumps in the mashed bananas, it adds texture and flavor to the finished muffins
- Do not overmix the muffin batter
- Once the dry ingredients are combined with the wet ingredients and stirred until just combined, be sure and distribute into muffin pans and bake immediately to get nice, fluffy muffins
- Add a little drizzle of glaze to your muffins by combining 1/4 cup powdered sugar and 1 teaspoon plant-based milk. Use a spoon to drizzle it over the top of cooled muffins
- Transform these into banana nut muffins by adding 1/4 cup chopped walnuts to the batter
- Store muffins in an airtight container either at room temperature (for up to 3 days) or in the fridge for up to 7 days.
- These muffins CAN be frozen. Transfer to a freezer bag and freeze for up to 2 months.
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Banana Muffins with Crumb Topping
- 1/2 cup whole wheat pastry flour
- 3 tablespoons coconut sugar
- 1/4 cup vegan butter , softened
- 2 cups whole wheat pastry flour
- 1/3 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plant-based milk
- 2 teaspoons apple cider vinegar
- 3 ripe bananas , mashed
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- Preheat oven to 375F. Spray a muffin pan with vegetable spray or use paper liners.
- Streusel Topping: Combine the flour and sugar in a bowl and cut in the vegan butter until the crumbles are pea size. Refrigerate.
- Muffin: Stir together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, add the milk and apple cider. Let this sit for a minute so the vinegar can combine with the milk. Add the mashed bananas, vanilla, and vegetable oil. Stir until combined.
- Add the banana mixture to the flour mixture, and stir until combined. Don’t overmix. Spoon batter into the prepared muffin pan, until about 2/3 full.
- Sprinkle an even amount of streusel over each unbaked muffin.
- Bake for approximately 20 minutes until golden brown around the edges of the streusel. A tester inserted in the middle of one of the muffins should come out clean. Remove from oven and let cool for about 5 minutes.
- Store muffins in an airtight container at room temperature for up to 3 days. They can be refrigerated for up to 1 week or frozen for up to 2 months. To serve, cook in the microwave until heated through.