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!
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.
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.
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:
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!
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!
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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?