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 |

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 TOP MUFFINS! 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 | recipes | #veganHow do they taste? Amazey-face.

Perfectly sweet
Crumbly on top!
Packed with banana flavor
& 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!

Healthy Banana Muffins with Crumble Top |

4.9 from 38 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!
Recipe type: Breakfast
Cuisine: Vegan
Serves: 11
  • 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)
  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.
Nutrition Information
Serving size: 1 muffin Calories: 252 Fat: 9.6g Saturated fat: 2g Carbohydrates: 37g Sugar: 15g Sodium: 300mg Fiber: 3g Protein: 5g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

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  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 actually JUST made these gluten free- literally, took them out of the oven 1 minute ago and am anxiously awaiting them to cool enough to I can remove them from the pan and sample one! In the meantime, here’s some info: For the flour, I used 1 cup of my normal GF mix (the mix found here: and 1/2 cup organic coconut flour. They puffed up BEAUTIFULLY without sinking and with the way they look and how the house smells, I’m pretty much drooling over here!!! I opted to use the 1/2 cup coconut flour instead of the full amount of GF mix to help with texture- I didn’t want them to be “gummy” or overly wet. I also used coconut oil for both the muffin & the crumb topping and the GF mix for the topping as well.
      :: tick.. tock.. tick.. tock…::
      OKAY, so I JUST cute one up into 4 pieces for myself, my boyfriend and both of my parents to try and it was given a 5-Star 4-thumbs up! WOOHOO! Huge success. Looking forward to making these many more times in the future!

      • Abby says

        Did you use the oats? I’m hoping to avoid using those and figured I could add another 1/4 cup or so of my GF flour blend.

    • 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


      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


    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


    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.

  34. says

    Perfect timing when I came across this recipe as I just got in from the store with a giant bag of organic fair trade bananas! (first time i had seen fair trade bananas so wanted to support what I believe in!). Im quickly becoming a muffin convert..first your lemon muffins and now this! First batch only lasted a few days in our house… then hubby asked me to make some for the crew at work…and tonight one of them requested the recipe. I also threw in some (vegan) dark chocolate chips in the 2nd batch. As always…delish!

  35. Kelli says

    I don’t think I have made anything from your website that wasn’t delicious and these muffins are no exception! They were super easy to mix up, are delicious, and very pretty too! Thank you for so many wonderful recipes!

  36. Jules says

    OMG!! You we’re not kidding, you definitely know your way around desserts!! Just made ’em and I’ve eaten two so far (in a seriously short period of time)… These and the chocolate&beets are my favorites :)

  37. Erin says

    I don’t even want to admit this but I made these last night without the crumb.. they were still so delicious but I feel like I have seriously let you down, and needed to come clean! My roommates are afraid to eat a lot of vegan concoctions but these smelled so good that they were willing to try these, and totally enjoyed them! Vegan culinary activism for the win! Thanks for the recipe :)

  38. Kenzie says

    Dana, I just made these last night for my fiance and I… oh my goodness.. TO DIE FOR. Why must you make everything sooo yummy and delicious looking? I find myself drooling at my desk seeing all the recipes I want to make from your dessert section. Keep it up! You’ve got a longtime follower :)

  39. Jasmine says

    Does coconut oil generally work as a good substitute for vegan butter or does it affect the end product in some way?

    • Dana Shultz says

      In general it works, but because the consistency/flavor is different, it does affect the end product. I can’t speak to how it would work in all recipes, but I think it would work well in this one!

  40. Lekan says

    I really loved these. I’m always looking for banana recipes that really bring out its flavor. I always have high expectations going into eating something with banana in the title and am always disappointed. Except this lived up to the hype. BIG FAN of these.

  41. Lacey says

    I have made these twice in the past 24 hours and everyone has loved them – SO good! Thanks for the recipe!

  42. Yolanda says

    These are in the oven for my two homeschoolers for breakfast…I added some orange zest and fresh blueberries for a most morning muffin feel. They look divine! Im guessing these will be the best muffins Ive ever made! I will have to make myself a gluten free rendition! ♡♡♡

  43. suri says

    there is no healthy butter alternative where I live. can i use hardened coconut oil instead of earth balance in the crumble? thanks.

  44. Cierra says

    I made these muffins yesterday for 90 employees that work at my company and they turned out completely perfect! I was a little nervous about how these muffins would turn out since I just multiplied the recipe by 9, but each muffins was moist and flavorful. I will make these again!

  45. Gabriela says

    This recipe seem amazing just by reading it, but I tried to adapt it to a gluten free version with homemade mixed flower and they turned out weirdly bitter :( I don’t know what I did wrong, if it was the GF flour or what, but I’ll try again soon!! Thanks for sharing, love your blog, kisses from Brazil

  46. Jessica says

    These are the best banana nut muffins I’ve ever made! Used organic all-purpose flour, brown sugar for the crumb topping, and three large bananas (it was all I had). I also sprinkled oats on top of the crumb topping before for baking. They look and taste like heaven. Thank you, Dana!!

  47. Starry says

    Question: I’m out of vegan butter for the crumble topping! I tried to sub in coconut oil once (using the same measurement) but it didn’t work out so well. Any ideas?

  48. Starry says

    These were good! Worth making and a great breakfast. However, it’s hard to top (heh. Get it?) the PB&J muffin recipe, which holds a special place in my heart.
    For anyone with bananas that don’t have brown spots, I recommend adding more sugar (or sweetness) into the recipe. When mine came out not sweet enough for my liking, I just drizzled them with agave nectar and called it a day.
    Oh! And I fixed my crumble issues by adding some oats to it and using coconut sugar.

  49. Nickey says

    These Vegan Banana Muffins were great! I was even able to direct my boyfriend (not a baker ;-) ) to make these. As due to a back problem I’m unable to bake at the present time. However, we had a little problem, the muffins stuck to the muffin papers like crazy. The entire bottom of the muffins stuck. Does anyone here have any suggestions of what I can do better next time? Any suggestions greatly appreciated. Thanks, Nickey !

    • Dana Shultz says

      Did you let them cool completely? They’re even easier to peel the following day. And, be gentle. Hope that helps!

  50. says

    I have to admit – I’m skeptical of vegan baked goods. I’m a part-time vegan (it’s complicated) and have been wanting a muffin recipe. This was awesome. My wife, who is even more skeptical than I am, loved these as well. These will be a regular part of my baking from now on. Didn’t make the crumb topping this time and they were still amazing.

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