*This post may contain Amazon affiliate links, meaning if you choose to buy something off of one of my links, I may get a small compensation (at no extra cost to you). I will never recommend something I don't believe in.
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 trail and errors with this recipe, I was giving these away for people to try. We had way too many sweet treats going around. 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.
What I love about these vegan banana crumb muffins is you need NO egg re-placer, not that egg re-placers are hard, but it’s just one more step that you don’t have to worry about. The bananas act as a great egg re-placer naturally.
I love crumb toppings. Toppings of any sort really. They make everything taste better. Do you like crumb topping on muffins? What’s your favorite muffin? Let me know in the comments! <3
-Vegan Banana Crumb Muffins-
These are a family favorite! They are moist, tender, and full of flavor.
Ingredients
Muffin batter
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 4 bananas
- 2 TB Oatmilk (any alternative milk)
- 1/3 cup neutral oil
Topping
- 1/3 cup brown sugar
- 2 tablespoons flour
- 1/8 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 grease your muffin tin, set aside.
- 2. Mix your dry ingredients from the muffin batter list together and set aside.
- 3. Throw your peeled bananas into a stand or (hand mixer with a bowl) and mix until your bananas are chopped up, then add the sugars, 2 TB milk, and 1/3 cup oil.
- 4. Hand mix your dry and banana mixture together. Don't over mix. When mixed you can scoop out even scoops into the prepared muffin tin, set aside.
- 5. Grab your topping ingredients, 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 on the top of each muffin batter.
- 6. Bake for 15-18 minutes, being careful not to over bake. A toothpick should come out clean when done.
Notes
- This recipe was altered from All Recipes-Lisa Kreft
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 227Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 245mgCarbohydrates: 39gFiber: 2gSugar: 22gProtein: 2g
The calories are computer generated and may not be 100% accurate.
If you made this and enjoyed it, I would love to hear about it in the comments or #courtneyshomestead. Thanks so much for your support! <3 Courtney
These are amazing!!!
These are delicious!! They don’t taste vegan!
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! ❤️
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!
Thanks so much for your comment! The chocolate chips sound amazing. I’m sure they will work just fine in the freezer!
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.
Hi Brandi! Thanks for your comment I will have to fix that! Sorry about that, I hope they worked out for you! ❤️
Delicious! Thank you 🙂
Thanks so much for trying them Jenelle! ❤️
Finally got to make these and they were delicious! That topping just adds the right amount of texture. And I loved how they tasted.
Thanks so much for trying them Michelle! I appreciate you commenting! ❤️❤️
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! ❤️
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! ❤️
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!
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! ❤️