Vegan Banana Crumb Muffins

Vegan Banana Crumble Top Muffins! | MINIMALISTBAKER.COMBanana muffins – perhaps my favorite muffin in all of muffin land (except maybe chocolate chocolate chip on occasion, but don’t tell banana or her feelings may get hurt).

Vegan Banana Nut Muffins | minimalistbaker.comI discovered perhaps the best small batch vegan banana muffin recipe last year when I fiddled around until perfecting my jumbo muffin for 2 recipe. I mean, those things are bomb. As in, exceptional. The only next option was to quadruple the recipe and bring these muffins to the next level with a CRUMB TOPPING. Yeah, I said it.

Muffin enthusiasts know everything is better with a crumb top – it’s fact.

Vegan Banana Crumble Muffins | minimalistbaker.com

Vegan Banana Crumble Muffins! #vegan | minimalistbaker.comBring on the crumb topping! Raw sugar, vegan butter, unbleached flour – that’s it! And you have crumbs galore.

VEGAN BANANA CRUMBLE MUFFINS | VIA MINIMALISTBAKER.COM

VEGAN BANANA CRUMBLE TOP MUFFINS! minimalistbaker.com recipes #veganThese muffins are simple in 2 ways:

1) They require ONE BOWL
2) They require about 30 minutes

BAM. Simple indulgence as its finest.

Vegan Banana Crumble Muffins | minimalistbaker.com recipes | #veganHow do they taste? Amazey-face.

Moist
Perfectly sweet
Crumbly on top!
Packed with banana flavor
Wholesome
Hearty
Filling
& Utterly perfect with coffee

It really doesn’t get any better than this.

Healthy Vegan Banana Crumble Muffins | minimalistbaker.comMake these muffins for breakfast, for snacking, a healthy dessert, treats for your birthday at the office (Do people still do that? Whatever. HELLO PROMOTION.), or keep them all to yourself.  Whatever you do, don’t be a fool and ignore these little gems. They couldn’t take the heartbreak.

And if you do make them, Instagram me a photo! I love it when people do that (no seriously, it’s kind of my favorite).

Vegan Banana Crumb Top Muffins! minimalistbaker.com

Healthy Banana Muffins with Crumble Top | minimalistbaker.com

4.9 from 15 reviews

Vegan Banana Crumb Muffins
 
Prep time

Cook time

Total time

 

Super moist, flavorful vegan banana nut muffins with a crumb top! 30 minutes and one bowl required, and so delicious!
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 11

Ingredients
  • Muffins:
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
  • heaping 1/2 cup brown sugar, packed
  • 1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 cups whole wheat pastry flour (or unbleached all purpose)
  • 1/2 cup rolled oats
  • 1/4 cup walnuts, chopped (optional)
  • Crumble Top:
  • 1/4 cup raw sugar
  • 5 Tbsp unbleached all purpose flour
  • 2 Tbsp vegan butter (such as Earth Balance)

Instructions
  1. Preheat oven to 375 degrees F and lightly grease a standard size muffin tin (will make 10-11 muffins)
  2. Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
  3. Add banana and mash, leaving just a bit of texture.
  4. Add brown sugar, baking soda, salt and whisk for one minute.
  5. Stir in vanilla, melted butter and mix.
  6. Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
  7. Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
  8. Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You should have leftovers.
  9. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

Notes

Nutrition Information
Serving size: 1 muffin Calories: 252 Fat: 9.6 g Saturated fat: 2 g Carbohydrates: 37 g Sugar: 15 g Sodium: 300 mg Fiber: 3 g Protein: 5 g

 

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Comments

  1. Kelli says

    Well, I’ve never tried a vegan food item until this past Friday, and let me tell you, these were the BEST muffins I’ve ever had! The only addition to the recipe that my friend made was Ghirardelli chocolate chunks, which were not vegan, but were dairy free. These tasted so great! I’ll have to try my hand at this recipe soon. :) Very impressed!

  2. Frances says

    Made these today and doubled the crumb topping because yum. So delicious! I will be making these again for sure.

  3. Paula says

    Thanks for sharing the recipe – the muffins look really delicious and I can’t wait until I make them on my own!
    P.S. if you don’t have ripe bananas but want to try the recipe – put the fruit in the oven for about half an hour – they will be ripe afterwards and ready to be used in cookies :)

  4. says

    My guys loved them! What am I saying, they loved the ones I left them haha. Those are moist! Hey, would you consider letting me publish the recipe, with credits and link-backs, of course, on our site? We’re trying to promote healthy eating for kids along with helping parents.

  5. says

    “HELLO PROMOTION.”

    Baha xD People do love it when you bring deserts into work though… and it helps make sure you don’t scoff them all yourself. These banana muffins look so lovely <3

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