Vegan Banana Muffins with Easy Crumble Topping
These vegan banana muffins are a fun and delicious way to use up those extra-ripe bananas sitting on your counter! The dreamy crumble topping (like in this vegan cinnamon streusel cake) is buttery (without the butter), cinnamony, and just the right amount of crunchy.
If you’ve tried these vegan blackberry muffins, banana chocolate chip muffins, or rich dairy-free pumpkin muffins, you’re going to love these vegan banana muffins!
Why You’ll Love These Vegan Banana Crumb Muffins
- Irresistible Banana Bliss. These vegan banana muffins are both naturally sweet and satisfying.
- Guilt-Free Indulgence. Made entirely without any animal products, these scrumptious muffins are perfect for anyone seeking to reduce their environmental impact.
- Crumbly Cinnamon Sugar Topping. The delectable crumbly cinnamon sugar layer on top adds a tantalizing crunch and a cozy, warm flavor.
- Easy and Quick to Make. These vegan banana muffins can be whipped up in no time, making them a perfect go-to treat for breakfast, snacks, or dessert.
Key Ingredients and Easy Substitutions
With just a few pantry ingredients, you’ll be good to go!
For The Muffins:
- All-Purpose Flour – For a healthier twist, you can replace some or all of the all-purpose flour with whole wheat flour or a gluten-free all-purpose flour blend.
- Mashed Banana – Two medium-sized ripe spotty bananas make these muffins irresistibly moist and naturally sweet. (If bananas aren’t your favorite, you can also use shredded zucchini in these muffins!)
- Granulated Sugar – Adds the perfect touch of sweetness to the muffins. You can substitute coconut sugar, just keep in mind it will make the baked muffins appear darker.
- Soy Milk – Other non-dairy milk options like almond milk, cashew milk, or oat milk will work equally well in this recipe.
- Fuji Apple – Adding a delightful burst of flavor and texture. If you don’t have Fuji apples you can use other varieties like Granny Smith or Honeycrisp apples, but make sure they are diced into small pieces for even distribution.
For The Crumb Topping:
- Brown Sugar – Provides a rich vegan caramel-like flavor that perfectly complements the cinnamon.
- Ground Cinnamon – Adds warmth, depth, and a little sweetness to the muffin flavor.
- Vegan Butter – Chilled vegan butter is key to creating a crumbly texture for the topping. You can also use vegetable shortening as an alternative, but the result may be slightly different in taste and texture.
How to Make Vegan Muffins with Crumb Topping
Step 1: Prep the Oven and Pan – Preheat your oven to 400°F. Line a cupcake or muffin tin with 10 cupcake liners.
Step 2: Make the Muffin Batter – In a large bowl, mix the flour, sugar, cinnamon, salt, and baking powder. Make a well in the center and add the mashed banana, canola oil, soymilk, and vanilla extract. Gently stir until combined, then fold in the diced apple.
Then, Step 3: Prepare the Crumb Topping – In a small bowl, mix the flour, sugar, cinnamon, and salt. Cut the cold vegan butter into small pieces and mash it into the dry mixture with a fork until crumbly. The mixture should barely hold together when squeezed.
Step 4: Fill, Top, and Bake – Fill the liners all the way to the top with batter. Add the crumb topping and gently press it into the batter so it sticks. Bake for 27-30 minutes, until lightly golden and a toothpick comes out clean. Let the muffins cool before enjoying!
Pro Tips
- Chill the Vegan Butter – When making the crumb topping, it’s essential to keep the butter or substitute cold, as this helps create the desired crumbly texture. If the butter becomes too soft while mixing, refrigerate the topping mixture for a short while before sprinkling it over the muffins.
- Choose Ripe Bananas – Use ripe, spotty bananas for the best flavor and natural sweetness. Overripe bananas are ideal as they mash easily and add a more intense banana taste to the muffins.
- Don’t Over-Mix the Batter – When combining the wet and dry ingredients, be gentle and avoid overmixing. Over-mixing can lead to tough and dense muffins. Stir just until the ingredients are combined and no large lumps remain.
Perfect For Any Occasion
These muffins are super versatile, and you can dress them up with fun cupcake liners and other accouterments. Here are some of the celebrations and everyday uses they would be perfect for:
- Vegan Easter Brunch
- Vegan Valentine’s Day
- Thanksgiving
- Christmas
- Birthday Celebration (instead of birthday cupcakes)
- School or work events
- Meal prepping
- Everyday breakfast or dessert
FAQs
Store the muffins in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days.
Yes! Freeze them in a freezer-safe container or resealable bag for up to 3 months. To reheat, allow to thaw in the fridge overnight, then microwave for 15-second increments until warmed through.
You sure can! Although they won’t have the same exact texture, they’ll still be delicious. Simply swap the all-purpose flour for a 1-to-1 gluten-free baking flour.
More Vegan Baking Recipes
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Vegan Banana Muffins + Easy Crumble Topping
Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 cup mashed banana, approximately two medium-sized ripe spotty bananas mashed well with a fork
- ½ cup canola oil
- ⅓ cup soymilk
- 2 teaspoons pure vanilla extract
- ½ cup diced Fuji apple, skin can be left on
Crumb Topping
- ¼ cup all-purpose flour
- 3 tablespoons packed brown sugar
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoons chilled vegan butter
Instructions
- Preheat oven to 400 degrees F. Line cupcake tin with cupcake liners.
- In a large bowl, combine the flour, sugar, cinnamon, salt, and baking powder and mix well.
- Form a well in the flour mixture and add the mashed banana, canola oil, soymilk, and vanilla extract. Gently mix together with a fork or spoon. Fold in the diced apple chunks.
- Prepare your crumb topping. Add the flour, sugar, cinnamon, and salt to a small bowl and mix well. Cut in the cold butter. To do this, slice the butter into small pieces with a knife, add it to the bowl, and then using a fork, mash the butter in with the dry mixture until combined. If necessary, you may use your hands briefly to combine, but you don't want the butter to warm and melt. The resulting crumb topping should be crumbly just barely sticking together when squeezed.
- Fill your cupcake liners with batter (all the way to the top, which should make 10 muffins). Top with crumb topping, pushing it firmly into the top of the batter so it adheres to the muffin.
- Bake for 27-30 minutes, or until the muffins start to get lightly golden on top and a toothpick comes out of the center of the muffin clean. Remove from oven and allow to cool before enjoying!
Notes
- Storing – Place the muffins in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days.
- Freezing Instructions – Freeze the muffins in a freezer-safe container or resealable bag for up to 3 months. To reheat, allow to thaw in the fridge overnight, then microwave for 15-second increments until warmed through.
- Gluten-Free Option – Although they won’t have the same exact texture, they’ll still be delicious. Simply swap the all-purpose flour for a 1-to-1 gluten-free baking flour.
Nutrition
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These were so easy and delicious! I didn’t have canola oil since my hubby just used it all for vegan Buffalo wings So I used an avocado oil/coconut oil mix. They turned out so yummy! My husband brought some to work and texted me to say they were probably the best muffins I’ve ever made. And I’ve made a LOT over the years! Haha I’m also having one right now for breakfast and it’s so cozy and delicious. These will be made again in this house.
These muffin look more and more beautiful.
These are so good and easy to make! Winner!
I adore this muffin recipe! I had no idea what I was missing until I added the crumb topping. Super delicious!
Just in time for Easter! Can’t wait to make these!
My kind of muffin! So sweet and perfectly crumbly!
Love these muffins! So delicious with some vegan butter slathered on, too 😀
Holy cow. these are super delicious. the crumb topping is AWESOME!
Magnificent Muffins! I love having a delicious muffin to grab on the go and this one is now my favorite. That little bit of apple and cinnamon adds the perfect amount of flavor. The crumb topping is to die for – I wish there was a way to add double the topping to each muffin – lol! I can’t stop eating them!
Wow! I love cinnamon crumb topping and this is delicious. These are great with coffee for breakfast…like a little personal coffee cake!
Love making these muffins so, so much! The crumb topping is MAGIC! Why did I ever make muffins without a crumb topping?