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

5.0 from 22 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
  • 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: 9.6g Saturated fat: 2g Carbohydrates: 37g Sugar: 15g Sodium: 300mg Fiber: 3g Protein: 5g

 

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Comments

  1. says

    So, so pretty! I have a vegan banana muffin recipe, well quite a few, and about 3-4 mos ago I wanted to make crumb topped muffins so loaded them up with topping and wah-wah those puppies never rose in the oven from the weight. So this recipe is the answer to all that. Now I don’t have to play around with my own recipes anymore :) pinned!

  2. says

    WOO! Crumb topping! I’ve eaten quite a few muffins thus far and you are so so right. Crumb topping = good food. (my favorite topping I made recently included vegan butter, organic sugar, almond flour and a pinch of salt – it was so good.) But I have kind of a problem – I have to make almost twice as much crumb topping for muffins and breads because I swear I eat like half the bowl before the amazing little crumbs even make it to the muffins! oops..
    So yes – the muffins look amazing, too! Unfortunately bananas don’t seem to last long enough in my house in order to be transformed into baked goods. Unless I segregate however many bananas I’m going to need for a recipe and tie a little note around them that says, “Please do not eat me”. (I have seriously done this.)
    Gorgeous photos here! Pinning!

    • says

      I hear your banana conundrum. I often buy extra bundles JUST for baking/smoothies. In other words, we use a LOT of bananas in this house. Thanks for sharing, Abbie!

  3. says

    banana nut muffins were my truly favorite snack/meal/treat/whatever time food in the world. sadly, i haven’t had one in probably……..13 years! geez. i wonder how these would go if if i made them gluten-free. i should try. any recommendations?

    • says

      I know, right? Happy Monday indeed! We’re posting recipes Monday and Wednesday this week because we have a very special release this Friday! Check Instagram/Twitter for details/sneak peek!

    • says

      Hi Tess! If you are hoping to make these a morning meal, be sure to pack lots of raw walnuts on top and in the batter before baking. This will up your protein, healthy fat and omega 3 count by a ton. As well, if you’re looking for more oomph, add a slather of almond butter and honey to one or two heated up. And to wash it down, drink a glass of almond or dairy milk! Hope that helps!

  4. says

    “How do they taste? Amazey-face” Lol can’t stop laughing at that line. These definitely look amazey-face Dana and crumb toppings are just to die for. Pinned.

  5. Finn says

    Hey you!
    I`ve been reading your blog for quite some time now and I learned so much from your recipes. And I’m a man :P But I love cooking and baking (especially to suprise my girlfriend).

    Anyway, I always skip recipes like these cause I cant find flaxseed meal. (Maybe its not that popular in Germany?) Is it possible to replace it by actual eggs? If yes, is it simply 1 Egg = 1 Flaxegg?

    Oh and I have a request :) Maybe you could make a more manly recipe for a chance? Like something meat-y ? Its a lot of vegan in the past month. Which is fine, but Id like to see something really yummy with chicken or steak. That would be awesome :D

    Keep up the good work and the great pictures.

    All the best from a german reader :D

    • says

      Finn,

      So glad to hear from you! I went to Germany last fall and LOVED it. It was my favorite country out of 8 stops! Jealous you call it home.

      Regarding flax eggs, yes it’s 1 for 1 switch with real eggs.

      And meaty recipes? I have a few of those on the site! Find them here, here and here. I’ll be sure to consider adding more in future posts. Thanks for the suggestion, and the kind words!

      Nice to “meet” you!

  6. Julie-Ann S says

    Hey!

    I was looking for a way to rid some almost gone banana’s and came across this! So, my 2.5 year old and I made a double batch just now.

    I loved the crumb topping! Definitely added the extra kick. I think though, that next time I may add some more vanilla to the recipe or some butter extract. Just to add a little extra kick. We made one batch with less crumb (cause my little girl would bounce off the walls with any extra sugar!), and one batch heavy. I’ve tried one of each and the one with seemingly too much crumb was much better because of that extra kick of sugar.

    Wonderful recipe though! Thank you so much for sharing it :)

  7. Frida says

    Hi! I have never used flax seeds as a substitute for eggs before, I’ve always used chia seeds instead. It works ok but I do think that everything just ends up tasting… “chia seed-like” :) do you think flax seeds are more neutral in taste?

    • says

      I think they are, but I find them both neutral in taste. I just like that flax seeds are a bit more neutral in their texture as chia seeds can remain kind of “crunchy” and I don’t like that. Hope that helps!

  8. says

    These are delish!! The crumb top really sets them apart.

    I used half spelt flour half wholemeal flour (first time cooking with spelt)

    Also used coconut sugar instead of brown sugar.

    Will be making these again!

  9. elyse says

    just made these lovelies yesterday and they turned out amazingly! i substituted agave for the brown sugar and melted coconut oil for the butter in the streusel. could not have asked for a tastier little muffin. thanks for the recipe post, i will definitely be making these again.

  10. Fabiana says

    Hello i have a trouble about this point in the list, can you tell me what means 1.5 here “1.5 cups whole wheat pastry flour”. I dont know if that means 1/5 cups o 15 cups of flour, thanks.

  11. Michelle C says

    Hi i was wondering if you have tried this with a GF flour? if so what ratio did u use?
    I’m new to GF cooking and I’ve looked online and it says that they aren’t a 1:1 ratio but i really wanted to try this reciepe

  12. Lizz says

    I don’t know if *people* still make birthday treats for co-workers but I do!! Anyways, thanks for this recipe! They are in the oven now for an early morning outing tomorrow. So I haven’t tasted them yet but the batter was delicious. ;) I am hoping they will make waking up early after the time change bearable for my friends! I adore your blog! :D

  13. Jacki Diamond says

    Is it possible to replace the ground flaxseed with ground chia seeds and make a “chia-egg”? I accidentally bought ground chia and I’m having a hard time finding recipes to use it and these muffins look delicious!

    • Dana Shultz says

      Yes! I haven’t tried it this way personally but I know a lot of people use them interchangeably without issue.

  14. Judeen says

    Made these today – melted my butter – discovered I forgot to put in batter when taking them out of the oven. Still tasty – actually delicious.

  15. Tracee says

    Just made these for the first time, didn’t have pastry flour so used the all purpose unbleached and they turned out perfect!!! So delicious and my 2 year old loved them too, can’t wait to try some of your other recipes. Thank you for sharing!!!

  16. says

    Just made these muffins for breakfast this morning. I omitted the topping and added 1/4 cup chocolate chips instead. Thanks so much for the great recipe!

  17. Melisa says

    My first batch just came out of the oven. The house smells amazing, but even better–these are incredible!! They came out so fluffy and the crumb topping it delish.
    Thank you for another fantastic yummy!

  18. says

    These are amazing! I made this recipe on sunday and by monday afternoon they were all gone :)
    You’re making my journey to a vegan diet so easy and enjoyable! Thanks for sharing such amazing recipes!

  19. Caro says

    This was by far the best banana muffin recipe I have tried. I could not believe how light and fluffy they came out – despite the big amount of banana and lack of eggs.
    Now I would like bake the batter in a cake tin. Do you have any experience on how to adjust temperature and time?

    • Dana Shultz says

      I don’t, I’m sorry! But if you google baking times and temperatures for pans you should get some helpful results!

  20. Beth says

    I made these yesterday for a gathering at my daughter’s school. They were a hit. Someone even asked me for the recipe so I sent her your link! I will definitely be making these again.

  21. Eliza says

    Made these today and they taste amazing! My crumbs weren’t crunchy enough, but after everyone had tasted the muffins no-one complained…thank-you!

  22. Shelley says

    Great recipe! I only had two bananas so I added 1/2 cup of applesauce. Also I wanted to reduce the calories just a bit so I used 2 Tbsp canola oil and 1 Tbsp soy milk instead of 1/4 cup oil. Then because I’m lazy I didn’t do the crumb topping and used vegan chocolate chips instead and opted out of the walnuts because we’re a nut-free home. Even with all these little tweaks they turned out great. Thanks for another great recipe!!!

  23. Michelle says

    Made these today and got rave reviews from my picky eaters: hubby & 6 yr old son. I chose chocolate chips as add-in, added 1/3 cup Greek yogurt as I only had 2.5 bananas, used sunflower oil and the muffins were “perfect” according to my husband. Thank you for sharing your recipe.

  24. Maddy says

    Just made these tonight! They are absolutely delicious! I used coconut sugar instead of brown and it they were fantastic. Thank You for such a great recipe!

  25. Cindy says

    I made these with chia seeds instead of flaxseed and they turned out great! No texture difference. And, I added 1 tsp cinnamon and 1/4 cup of raisins. Used coconut oil. My two yr old has already eaten 2 of these (with the streusel topping cut off -he doesn’t need the added sugar). Great way to use up ripe bananas!

  26. 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!

  27. Frances says

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

  28. 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 :)

  29. 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.

  30. 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

  31. Dawn says

    I just made these, and while it is very unusual for me to comment on recipes, I really felt compelled to in this case. I try so hard to not let my bananas get too ripe because there’s something about banana bread that I just don’t really like. I keep trying different recipes hoping to find the perfect one, because I cook for quite a few other people who are less picky than I. So, imagine my surprise when I loved these! I’m not sure if it was the brown sugar or the oatmeal, but the texture was fluffy, and they just taste so great! Also – one bowl? Awesome. Thank you very much for your beautiful blog.
    I doubled the walnuts and added a couple of sprinkles of cinnamon, ginger and salt to the crumb topping. I hope I can wait until breakfast to eat another one! YUM!

  32. Donna says

    This is the recipe I always make when ripe, speckled bananas are starring back at me from the fruit bowl. For me the ingredients hit a perfect balance of sweet and
    a tad salty. Right now they are ready to go into the oven for breakfast. And the funny thing is… even though my husband would never eat an over-ripe banana he happily eats these pretty babies. I can only bake 4 at a time though… otherwise we’ll flunk the self-control test and reach for more. I easily give this recipe a big 5.0 because it has to be “one” of the best banana muffin recipes in all of Web-land! :)

  33. Debbie says

    Just finishing baking them – I have to say they are the most beautiful looking muffins – perfectly domed with a very pretty crumb topping. The texture was very moist with the topping a bit crunchy (my favorite). Unfortunately my bananas were not the most flavorful despite putting in 5 small ones, the flavor of banana was lacking. Next time I will add another banana as well as some cinnamon and nutmeg. Overall very good muffin just wanted a bit more banana flavor.

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