Vegan Banana Muffins with Easy Crumble Topping
Friends. Let me introduce you to my new BFF: the homemade vegan crumb muffin. Make these for your family. Make them for your friends when they come over. Bring them to your co-workers, who will love you for it. Make them for holidays. Or just whip up a batch for yourself! Just try not to eat them all at once—you can always freeze some for later.
If you’ve tried my vegan blackberry muffins or my banana chocolate chip muffins, you’re going to love these vegan banana muffins. These are the kind of muffins you can whip up on a weekend morning with just a few pantry staples—and they make the whole kitchen smell like a bakery.
And the best part? That dreamy crumble topping—it uses a similar crumble topping to this vegan cinnamon streusel cake, so you know it’s going to be buttery (without the butter), cinnamony, and just the right amount of crunchy. These muffins are perfect for breakfast, snack time, or whenever your bananas are getting a little too spotty on the counter.
Made with simple ingredients I always have on hand, I love that I can easily whip up a batch of these muffins any time. After several iterations to perfect these, I’m excited that this recipe is finally ready for you! So, what are you waiting for? Grab your whisk and get in the kitchen!
Why You’ll Love These Vegan Banana Crumb Muffins
- Irresistible Banana Bliss: These vegan banana muffins are infused with the rich and comforting flavors of ripe bananas, offering a delightful taste that’s both naturally sweet and satisfying.
- Guilt-Free Indulgence: Made entirely without any animal products, these muffins are a guilt-free treat for vegans and those seeking to reduce their environmental impact. Enjoy every scrumptious bite knowing you’re making a compassionate choice for animals and the planet.
- Crumbly Cinnamon Sugar Topping: The delectable crumbly cinnamon sugar layer on top adds a tantalizing crunch and a warm, aromatic touch to each muffin, elevating them to a whole new level of deliciousness.
- Easy and Quick to Make: With a simple and straightforward recipe, these vegan banana muffins can be whipped up in no time, making them a perfect go-to treat for breakfast, snacks, or dessert. You’ll love how effortlessly they come together!
The Perfect Crumbly Muffin Top
Once you make muffins with that sweet crumb topping, you may never go back! For the longest time I was intimidated by the crumb top, but that was just silly. It’s easy, and it takes just a few additional minutes of prep to dramatically increase the wow-factor of your homemade muffins.
The trick to the perfect crumb topping is “cutting in” the butter without melting it. There are several different techniques you can use to do this. The simplest way is using a pastry blender, but if you don’t own one, don’t fret. You can use a sharp knife, a fork, and even your hands if they’re dry, not too warm, and you work quickly to avoid melting the butter.
You’ll know you’ve achieved the perfect crumb topping mixture when it comes together when squeezed between your thumb and forefinger but otherwise crumbles apart. When you’re adding it to the top of the muffin batter, make sure you pat it into the batter so it sticks. It’s okay if it’s very powdery, just load on a good amount!
It’s so satisfying pulling them out of the oven, feeling like a master baker. You’ll feel like a contestant on The Great British Bake Off! Don’t worry, there will be no soggy bottoms here. I’m sure even Paul Hollywood would approve.
Key Ingredients and Easy Substitutions
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, mashed well with a fork, lend the primary flavor and moisture to the muffins, making them irresistibly moist and naturally sweet.
- Granulated Sugar: Adds the perfect touch of sweetness to the muffins to complement the natural sweetness from the bananas. You can substitute coconut sugar, just keep in mind it will make the baked muffins appear darker.
- Soymilk: Other non-dairy milk options like almond milk or oat milk will work equally well in this recipe.
- Fuji apple: Adding a delightful burst of flavor and texture, diced Fuji apples complement the bananas and offer a subtle tartness to balance the sweetness. 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 in the muffins.
For The Crumb Topping
- Brown Sugar: Provides a rich caramel-like flavor that perfectly complements the cinnamon.
- Ground Cinnamon: Adding warmth and depth to the muffins, ground cinnamon complements the banana flavor and provides the signature touch of aromatic spiciness.
- Vegan Butter: Chilled vegan butter is key to creating a crumbly texture for the topping. You can also use vegetable shortening as an alternative, keep in mind the result may be slightly different in taste and texture but will still yield a delicious crumb topping.
Top 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.
How To Store
To maintain freshness, store the muffins in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days.
For longer storage, 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.
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 cupcakes)
- School or work events
- Meal prepping
- Everyday breakfast or dessert
I just had a baby and I love making a batch of these vegan banana muffins while my little one is sleeping, and then freezing most of them so that I have quick treats to turn to throughout the week. It’s a great recipe for busy moms, vegan professionals, vegan students, and kiddos alike!
More Vegan Baking Recipes
Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!
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!
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?