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.
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
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 1/3 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.
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.
- all purpose flour
- baking soda
- baking powder
- 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
- brown sugar
- 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 1/3 cup oil.
Hand mix your dry and banana mixture. Don’t overmix.
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?
- 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
- 1/3 cup brown sugar
- 2 tablespoons flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon cold butter
- 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 1/3 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.
- This recipe was altered from All Recipes-Lisa Kreft
- Check out the blog post for recipe Q&A
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount 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.
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