Easy Vegan Banana Muffins

This easy vegan banana muffins recipe comes with an irresistible crunchy cinnamon-spiced crumb topping. Add some vanilla glaze for fun! You’ll love these moist, delicious banana bread muffins. See my favorite tips for making these muffins with applesauce and chocolate chips.

A vegan banana muffin with glaze on top with several more behind it.
Vegan banana bread muffins are topped with streusel and drizzled with icing!

If a lack of sun and winter weather leaves you feeling some winter blues this best 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.

Easy vegan muffins are made with oil and no butter and no egg. So, of course I wanted to make these banana muffins vegan! It was easy to do and now you can enjoy this healthy muffin recipe for breakfast or as a snack.

Love Vegan Muffin Recipes?

If you fancy yourself some vegan breakfast muffins, be sure to give these a spin:

I know this recipe is technically a muffin, but spread a little vegan vanilla frosting on top and you’ve got yourself some delicious vegan banana cupcakes!

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.

Vegan Streusel

For a vegan streusel I like using instant oatmeal (otherwise referred to as quick cooking oatmeal).

Two bowls of streusel topping, one with melted butter showing how it doesn't work to make a good streusel.
The bowl on the left used melted butter and doesn’t create a crumbly streusel like the one on the right.

Streusel is a German-inspired topping for muffins. It adds both flavor and texture. Make the streusel first and then place it in the fridge. Keeping it cold (especially if the weather is hot outside), will help keep it crumbly while you prepare the muffin batter.

Make the Muffin Batter

Next, make the basic eggless banana muffins batter. In fact, the ingredients involved are very similar to what you would see in a vegan banana bread recipe.

Combine the dry ingredients in a bowl and give it a stir until combined.

Flour, coconut sugar, and other dry ingredients for banana muffins in a bowl.

Next, stir together the milk and vinegar in a bowl. This is basically a vegan buttermilk. Then mash the bananas.

Mashed bananas in a glass bowl with a fork.
Use a fork to mash bananas.

Combine the plant-based milk with mashed bananas, vanilla, and oil. Stir this all together.

Wet ingredients are combined in a bowl with a blue spatula.

To make the batter, pour the wet ingredients in with the flour mixture and stir until the you don’t have any big lumps of flour. It can be hard to tell with the banana bits in the batter, but just watch the batter closely as you stir. If you don’t see clumps of flour, your batter is ready.

Vegan banana muffins batter in a bowl with a blue spatula.
Making this banana muffin batter vegan is so easy!

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.

A hand is placing streusel crumbles on top of muffin batter in a muffin tin.

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!

Can you make banana muffins with no eggs?

You can easily make banana muffins without eggs or even egg replacers. Sometime’s you need to add ground flaxseed to make eggless muffins, however, bananas act as a natural egg replacer in addition to providing yummy flavor and moisture. That’s why making eggless banana bread muffins is so easy!

Can you add applesauce to this muffin recipe?

Adding applesauce to muffins makes them nice and moist. You can use anywhere from 1/4 to 1/2 cup unsweetened applesauce with many muffin recipes.

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

Honestly, I love Vegan Banana Recipes! Anything with bananas makes me happy. That said, you can 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!

Expert Tips

Here are some great 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
  • It’s ok to have lumps in the mashed bananas, it adds texture and flavor to the finished muffins
  • Once the batter is prepared, 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.
  • Transform these into vegan 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.
A hand holds a banana muffin with a bite taken out. More muffins and bananas are behind it.
This vegan banana muffin recipe is so delicious!

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!

A hand holds a banana muffin with a bite taken out. More muffins and bananas are behind it.

Vegan Banana Muffins with Crumb Topping

Take a bite out of these Vegan Banana Muffins with a crumb topping and even a simple drizzle over the top. Of course, muffins are great breakfast treats, but they can be served any time of the day!
5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Banana Streusel Muffins, Vegan Banana Muffins
Prep Time: 10 minutes
Cook Time: 24 minutes
Resting Time: 10 minutes
Total Time: 34 minutes
Servings: 16
Calories: 169kcal
Author: Marly

Ingredients

Streusel topping:

  • ½ cup whole wheat pastry flour
  • 3 tablespoons coconut sugar
  • ¼ cup vegan butter , softened

Muffin batter:

  • 2 cups whole wheat pastry flour
  • cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plant-based milk
  • 2 teaspoons apple cider vinegar
  • 3 ripe bananas , mashed
  • 1 teaspoon vanilla extract
  • cup vegetable oil

Instructions

  • 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.

Recommended Equipment

Notes

Add a glaze to these muffins by combining 1/4 cup powdered sugar with 1 teaspoon plant-based milk. Use a spoon to drizzle it over baked and cooled muffins.
Nutrition Facts
Vegan Banana Muffins with Crumb Topping
Amount Per Serving
Calories 169 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Sodium 183mg8%
Potassium 193mg6%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 205IU4%
Vitamin C 3mg4%
Calcium 39mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

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28 Responses to Easy Vegan Banana Muffins

  1. Hey Marley, I’m loving these photos and recipes:-)
    We had sun today and temps in the high 60’s so no complaining here:-)
    I used to listen to the Indigo Girls all the time, thanks for bringing back a good memory and have a great weekend.

  2. The snow has been here since late November, I am now a professional car pusher. These muffins are just the thing to cheer me up.

    • Professional car pusher, eh? I think they could start a reality TV show about you! Ryan the Carpusher – pushing cars…whether they want it or not!

  3. Marly drooling on this end, these muffins look yummy and I am so loving the pics, stunning!!! I find cooking and baking relaxes me, all my worries take a back burner when I am in the kitchen, do you know what I mean?

    • I have never been a ribbon kinda gal myself, but I love ’em on other people…and on muffins…they’re not too shabby on cookies either. OK. Maybe I do like ribbons after all…

  4. I am with Pooh, Piglet & you. Breakfast is the most exciting meal of the day. I dash out of bed for it. These muffins look amazing. Fun twist with the banana.

    • Hi Marla, You know, our names are only different by one letter! I’m not always enthusiastic about breakfast, but I do love cooking it. It just seems to take me awhile to get hungry. I more than make up for it the rest of the day though!

    • You’re so welcome, Julie. Glad you liked it. Since it’s easy to eat in just one bite, it might require two muffins!

  5. It sounds like a great recipe. And they’re so purdy! 😉 I love your tips on getting out of a funk, too. . . .before I get in the kitchen today, I think I need to take my dogs for a walk, too. 🙂

    • Thanks, Ricki! Taking the dogs for a walk in the winter is so much more of an ordeal, but it has its benefits.

  6. These would cheer up anyone I’m sure! Very yummy, I can just taste one now!
    I can’t even imagine living in weather that cold! (I live here in Phoenix, it’s been in the 70’s lately!) Funny tho, I’ve been wishing for a bit of Winter weather so I can wear my pretty coat and boots and make soup every night. 😉
    I’d love for you to visit Simply Healthy Family if you’d like.

    • Phoenix is where we just returned from! The weather is almost boring there. Day one is sunny and 70. Day two is sunny and 70. Oh look, a change in day three – sunny but only 68. If you need a winter fix, we could trade houses in January! Think of this way, you could wear that winter coat 24/7 here!

  7. The muffins look heavenly! Your right, reaching out to others always cheers one up. You are indeed wise.
    We have no lack of vitamin D down here!

    • Just call me yoda. When you get tired of all that vitamin D, feel free to send some our way! I know, I know. Spring will be here before you know it!

  8. Oh Marly, I can imagine that the snow is starting to get old at this point. It’s so wonderful, but one needs change to keep things lively. Me thinks at least;)
    Your muffins look delicious too. I can totally imagine eating one while sipping coffee and listening to the Indigo Girls.
    p.s. We used to go to the Indigo Girls’ restaurant in downtown Decatur (Atlanta) all the time. It’s called ‘Watershed’. We still go all the time actually, but I don’t know if they own it anymore. The Chef may have bought it from them…?

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