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.
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:
- 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 Poppy Seed Muffins!
- These Applesauce Muffins are so moist and flavorful!
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.
For a vegan 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. 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.
Next, stir together the milk and vinegar in a bowl. This is basically a vegan buttermilk. Then mash the bananas.
Combine the plant-based milk with mashed bananas, vanilla, and oil. Stir this all together.
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.
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.
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!
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.
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
- ½ cup whole wheat pastry flour
- 3 tablespoons coconut sugar
- ¼ cup vegan butter , softened
- 2 cups whole wheat pastry flour
- ⅓ 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
- ⅓ 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.
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.