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    Home » Baking

    Published: Feb 26, 2019 · Modified: Jan 19, 2023 by Courtney Hunter · This post may contain affiliate links · 22 Comments

    Vegan Banana Crumb Muffins

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    These vegan banana muffins are a family favorite around here. These muffins are highly requested and always a huge hit to bring to a gathering. 

    vegan banana muffins

    I love muffins, and I love banana bread. So naturally, I love these Vegan Banana Crumb Muffins.

    They are super easy to make and bake up nicely.

    When I was going through trial and error with this recipe, I gave these away for people to try.

    But my boys were so upset with me and begged me to make more.

    These vegan banana crumb muffins are a perfect after-school snack or a quick breakfast on the go.

    We never get past having these for more than two days.

    If I don't stop my 8-year-old, he might just eat the whole pan.

    I love these vegan banana crumb muffins because you need NO egg replacer; not that egg replacers are hard, but it's just one more step that you don't have to worry about.

    The bananas act as a great egg replacer naturally.

    If you need a vegan muffin to impress, this is the one to do it.

    I have made these banana muffins for baby showers, birthday parties, and brunches, and people can't get enough of them every time.

    No one can ever believe they are vegan and they don't have any special ingredients in them.

    Vegan Banana Muffins Recipe Q&A

    vegan banana muffin

    Can I make these gluten-free?

    Yes, you can use all-purpose gluten-free flour in a 1:1 ratio.

    What is a neutral oil?

    Neutral oil does not have a strong flavor. Olive oil has a strong flavor; avocado oil can also be strong. 

    The mildest oils are vegetable or canola.

    Can I make this into vegan banana bread instead of muffins?

    I'm sure you could, but I already have a tasty vegan banana bread recipe; I would use that.

    Can I make these into mini muffins?

    Yes, just watch the baking time; it will be significantly less.

    Can I add mix-ins?

    I think these muffins are perfect just the way they are, but if you want to add nuts, chocolate chips, or blueberries, go for it.

    Can I make this oil-free?

    You can, but they won't be as tasty. You can use ⅓ cup vegan plain yogurt or apple sauce in place of the oil.

    For the crumb topping, you can use more vegan yogurt or some nut butter to help the topping stick.

    Can I use bananas that have been frozen?

    Yes, let the bananas defrost in a bowl.

     A lot of liquid will come out of them; pour the liquid down the drain, and then use the bananas as you would fresh bananas.

    How do you ripen a banana?

    If you want to make banana bread or muffins and need bananas ripened fast you can place your banana in a brown paper bag with an apple or another ripe banana and close the bag up.

    This will help ripen the banana in about two days.

    Unfortunately, they won't ripen within the same day.

    How do you know if a banana is too rotten for banana bread?

    The bananas should have no mold or yucky odor. 

    They should have brown spots, but they should still smell like a banana.

    the best vegan muffins

    What ingredients do you need for these vegan banana muffin recipe?

    Check out the recipe card at the bottom of this post for the full recipe. This great recipe is made with simple ingredients you likely have in your pantry.

    Muffins

    • all purpose flour
    • baking soda
    • baking powder
    • salt
    • ground cinnamon
    • white sugar
    • brown sugar
    • overripe bananas
    • plant milk (almond milk, soy milk, oat milk whichever alternative milk)
    • neutral oil like vegetable oil or canola oil *don't use an olive oil

    Topping

    • brown sugar
    • flour
    • ground cinnamon
    • cold vegan butter

    How do you make the best vegan banana muffins?

    Start by preheating your oven to 375 degrees and either putting muffin liners in a standard 12-cup muffin tray or greasing your muffin tin with cooking spray, and set aside.

    Take a large bowl and mix your dry ingredients from the muffin batter together and set aside.

    Throw your peeled bananas into a stand or (hand mixer with a bowl) and mix until you have mashed bananas; add the sugars, 2 TB non-dairy milk, and ⅓ cup oil.

    Hand mix your dry and banana mixture. Don't overmix. 

    easy vegan banana muffins

    When mixed, you can scoop out even scoops with a large cookie scoop or ice cream scooper into the prepared muffin pan and set aside.

    Grab a small bowl and add your topping ingredients; mix everything but the vegan butter.

     Once mixed, take your pastry cutter and cut the cold vegan butter into the topping mix.

     Once it looks like coarse cornmeal, sprinkle on the top of each muffin batter.

    Bake for 15-18 minutes, being careful not to overbake. 

    A toothpick should come out clean when done. 

    Let the cooked vegan muffins sit in the tin for about 5 minutes, then remove them and let them cool on a cooling rack or wire rack.

    How do you serve these moist banana muffins?

    These are best served at room temperature or slightly warm. They are a perfect quick breakfast, afternoon snack, or anytime.

    How do you store muffins?

    These are best stored in an airtight container on the counter for up to 3 days, or longer if you place them in the fridge.

    Can you freeze these muffins?

    Yes, let them come to room temperature, then place them in a freezer bag for up to 5 months.

    Let them defrost on the counter before enjoying.

    Want some other delicious muffin recipes?

    • Vegan Chocolate Chip Zucchini Muffins
    • Easy Vegan Lemon Muffins
    • Amazing Vegan Blueberry Muffins
    vegan banana muffins

    Vegan Banana Crumb Muffins

    These are a family favorite! They are moist, tender, and full of flavor.
    5 from 10 votes
    Print Pin Rate
    Course: Baking
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 28 minutes minutes
    Servings: 12 Muffins
    Calories: 227kcal
    Author: Courtney Hunter

    Ingredients

    Muffin batter

    • 1 ½ cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ cup white sugar
    • ¼ cup brown sugar
    • 4 bananas
    • 2 TB Oatmilk any alternative milk
    • ⅓ cup neutral oil

    Topping

    • ⅓ cup brown sugar
    • 2 tablespoons flour
    • ⅛ teaspoon ground cinnamon
    • 1 tablespoon cold butter

    Instructions

    • Start by preheating your oven to 375 degrees and either putting muffin liners in a standard 12-cup muffin tin or greasing your muffin tin; set aside.
    • Mix your dry ingredients from the muffin batter list together and set aside.
    • Throw your peeled bananas into a stand or (a hand mixer with a bowl) and mix until your bananas are mashed, then add the sugars, 2 TB milk, and ⅓ cup oil.
    • Hand mix your dry and banana mixture. Don't overmix. You can scoop out even scoops into the prepared muffin tin and set them aside when mixed.
    • Grab your topping ingredients, and mix everything but the butter. Once mixed, take your pastry cutter and cut the cold butter into the topping mix; once it looks like coarse cornmeal, sprinkle it on the top of each muffin batter.
    • Bake for 15-18 minutes, being careful not to overbake. A toothpick should come out clean when done. 

    Notes

    • This recipe was altered from All Recipes-Lisa Kreft
    • Check out the blog post for recipe Q&A

    Nutrition

    Serving: 1muffin | Calories: 227kcal | Carbohydrates: 39g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 245mg | Fiber: 2g | Sugar: 22g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    vegan banana crumb muffins

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    Filed Under: All Recipes, Appetizers + Snacks, Baking, Breads/ Donuts/ Muffins, Breakfast

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      Recipe Rating




    1. Courtney R says

      July 13, 2022 at 6:28 am

      These were so easy and delicious! They made my house smell so cozy and yummy. My husband has taken two to work every day since I made them and that is the ultimate compliment. Haha

      Reply
      • Courtneys Homestead says

        July 25, 2022 at 8:42 am

        Thanks so much for taking the time to comment, Courtney! You made my day!

        Reply
    2. Sarah De La says

      July 04, 2022 at 7:22 pm

      5 stars
      Love everything banana and loved these banana muffins

      Reply
    3. Elisabeth says

      September 18, 2020 at 8:32 am

      It's hard to find a (good) vegan banana bread/muffin recipe that doesn't have applesauce or yogurt, and in my experience applesauce always makes bread come out dense and ...spongy (maybe I'm missing something with this ingredient?). I also rarely have yogurt on hand. Your recipe did not disappoint! I made it as a loaf instead, and left off the topping - perfect! This is definitely going to be my go-to when trying to use up overripe bananas. Thank you!

      Reply
      • Courtneys Homestead says

        September 18, 2020 at 8:34 am

        Thanks so much for taking the time to comment Elisabeth! I’m so glad it worked out for you! I love that you made it into a loaf, I’ve never tried it that way. Thanks again! ❤️

        Reply
    4. Jax Gill says

      May 20, 2020 at 9:04 pm

      Do I put them in the fridge to store? How many days are they good after you make them? They are delish! I also made a batch gluten free and they are amazing! Thank you for this recipe! ❤️

      Reply
      • Courtneys Homestead says

        May 20, 2020 at 9:08 pm

        Hi Jax! Thanks so much for your comment! Honestly, they have never made it past 2 days at my house. The fridge is the best place to store them, but they are best the day they are made. I have left them on the counter over night and didn’t have a problem. I would say 3 days is probably best to eat them or freeze them. I hope that helps! And thanks for letting me know about the gluten free working! ❤️

        Reply
    5. Michelle says

      April 03, 2020 at 8:36 pm

      5 stars
      Finally got to make these and they were delicious! That topping just adds the right amount of texture. And I loved how they tasted.

      Reply
      • Courtneys Homestead says

        April 06, 2020 at 11:14 am

        Thanks so much for trying them Michelle! I appreciate you commenting! ❤️❤️

        Reply
    6. Michelle says

      April 03, 2020 at 8:36 pm

      5 stars
      Finally got to make these and they were delicious! That topping just adds the right amount of texture. And I loved how they tasted.

      Reply
    7. Jenelle says

      March 30, 2020 at 10:57 am

      Delicious! Thank you 🙂

      Reply
      • Courtneys Homestead says

        April 06, 2020 at 11:15 am

        Thanks so much for trying them Jenelle! ❤️

        Reply
    8. Brandi says

      March 25, 2020 at 1:09 pm

      Directions say to put dry ingredients in a bowl. Then say to put bananas and sugar in another. Well, the sugars are in the first bowl already.

      Reply
      • Courtneys Homestead says

        April 06, 2020 at 11:16 am

        Hi Brandi! Thanks for your comment I will have to fix that! Sorry about that, I hope they worked out for you! ❤️

        Reply
    9. AK says

      February 25, 2020 at 12:53 pm

      5 stars
      A wee bit sweet for me, but my husband and daughter disagree haha. We also added scant 1/2c mini Enjoy Life semi sweet chips, super yummy together. Do you have experience storing muffins in the freezer? Not sure if we’d be able to eat 12 before they go bad and I’d hate to waste them. Thanks for the recipe!

      Reply
      • Courtneys Homestead says

        February 25, 2020 at 12:54 pm

        Thanks so much for your comment! The chocolate chips sound amazing. I’m sure they will work just fine in the freezer!

        Reply
    10. AK says

      February 25, 2020 at 12:53 pm

      5 stars
      A wee bit sweet for me, but my husband and daughter disagree haha. We also added scant 1/2c mini Enjoy Life semi sweet chips, super yummy together. Do you have experience storing muffins in the freezer? Not sure if we’d be able to eat 12 before they go bad and I’d hate to waste them. Thanks for the recipe!

      Reply
    11. Brooke says

      February 24, 2020 at 5:38 pm

      5 stars
      These are delicious!! They don't taste vegan!

      Reply
      • Courtneys Homestead says

        February 24, 2020 at 6:03 pm

        Thanks so much for trying them and for stopping by Brooke! I appreciate it! I am glad you loved them as much as we do! ❤️

        Reply
    12. Brooke says

      February 24, 2020 at 5:38 pm

      5 stars
      These are delicious!! They don't taste vegan!

      Reply
    13. Lisa Fehlman says

      May 28, 2019 at 10:41 am

      5 stars

      These are amazing!!!

      Reply
    14. Lisa Fehlman says

      May 28, 2019 at 10:41 am

      5 stars


      These are amazing!!!

      Reply

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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