Vegan Banana Crumb Muffins

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Muffin tin filled with Vegan Banana Crumble Top Muffins

Banana 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).

Whisking the batter for Vegan Banana Nut Muffins

I 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.

Using a wooden spoon to stir Vegan Banana Crumble Muffin batter
Sprinkling crumble topping onto a batch of our Vegan Banana Muffins recipe

Bring on the crumb topping! Raw sugar, vegan butter, unbleached flour – that’s it! And you have crumbs galore.

Muffin tin filled with homemade Vegan Banana Crumble Muffins
Freshly baked Vegan Banana Crumble Top Muffins in a muffin tin

These muffins are simple in 2 ways:

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

BAM. Simple indulgence as its finest.

Three Vegan Banana Crumble Muffins on a white plate

How 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 on a towel

Make 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).

Stacked pyramid of homemade Vegan Banana Crumb Top Muffins
Plate of Healthy Banana Muffins with Crumble Top

Vegan Banana Crumb Muffins

Super moist, flavorful vegan banana nut muffins with a crumb top! 30 minutes and one bowl required, and so delicious!
Author Minimalist Baker
Print
Batch of Vegan Banana Crumble Top Muffins on a white linen
4.85 from 227 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 11 (muffins)
Course Breakfast, Dessert, Snack
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

Muffins:

  • 2 Tbsp flaxseed meal (to make flax eggs)
  • 5 Tbsp water (to make flax eggs)
  • 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
  • 1/2 heaping cup (packed) brown sugar
  • 1/4 cup vegan butter (such as Earth Balance // or use 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 (optional // chopped)

Crumble Top:

  • 1/4 cup raw sugar
  • 5 Tbsp unbleached all-purpose flour
  • 2 Tbsp vegan butter (such as Earth Balance)

Instructions

  • Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size)
  • Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
  • To the flax egg, add banana and mash, leaving just a bit of texture.
  • Add brown sugar, baking soda, salt and whisk for one minute.
  • Stir in vanilla, melted butter and mix.
  • Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
  • Divide batter evenly among 10-11 muffin tins (adjust if altering batch size), filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
  • 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 may have leftovers (reserve for future muffins or add to crumbles, pies, quick breads, etc.).
  • 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.

Video

Notes

*Adapted from my Vegan Banana Nut Muffins for 2
* Nutrition information is a rough estimate.

Nutrition (1 of 11 servings)

Serving: 1 muffins Calories: 252 Carbohydrates: 37 g Protein: 5 g Fat: 9.6 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 300 mg Fiber: 3 g Sugar: 15 g

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My Rating:




  1. Jess says

    Love this recipe! Not vegan, but was out of milk and was looking for a bare bones type recipe that I knew would be tasty. So, I used 2 real eggs in place of flax eggs and real butter. Omitted walnuts because I was out. Also used a mix of fresh milled whole grain flour and ap white flour. Now, I ordinarily find comments about “baking soda taste” to be unbelievable, but I actually thought I did taste that metallic-y after taste of soda in the muffins. Second bake I tried 1 t soda and 2 t baking powder—purely experimental because I wasn’t sure those measurements would do it! But they rose perfectly in the oven and definitely no trace of metal in that batch. So, I would try that if you’re sensitive to the baking soda taste.

  2. Lisa says

    This morning some bananas were languishing on my countertop so I tried these banana muffins. I usually prefer to follow a recipe as written but I was recently diagnosed as gluten intolerant so I tried subbing the regular flour with gluten free measure-for-measure flour. The muffins turned out beautifully. Thanks for a great recipe!

  3. Becky says

    Love these muffins! I used two eggs in place of the flax seed eggs and they turned out beautiful. I used a 3T scoop and got exactly 11 muffins (I scraped the bowl out with a spatula for the last scoop). Will make again and again.

  4. Carolyn says

    These turned out really tasty but the after-taste was so strong of baking soda. I don’t think I’d make them again just because of that. Do you know if I can do a combo of baking powder and baking soda instead?

  5. Bekah says

    I LOVE this recipe – it’s literally my favorite. But sometimes I want to just dump it in a bread pan. Do you have suggestions as to what oven temp and time for that? I tried to bake it as bread and did cook it for longer – the outside was pretty dark, but the entire middle was gooey.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bekah! Sometimes it’s tricky, but it should work with some tweaking. We think if you lower the oven temp to 350 and bake it for at least 50-60 minutes, it should work. You could also add 1 tsp baking powder to encourage the rise! Lastly we suggest letting it cool all the way to help the inside firm up. Let us know how it goes!

  6. Tia says

    Love, love, love! Absolutely love these muffins! It’s my first time making vegan muffins so I had my reservations before starting, but these turned out fluffy and really tasty.

  7. Courtney R says

    Made this tonight as I needed a recipe to use my over ripe bananas. Easy and delicious. My hubby will love taking a couple to work tomorrow!!

  8. Ann S says

    This is my favorite banana muffin recipe! It’s simple and they always turn out fluffy. Perfectly sweet and the walnuts & crumb topping add great texture!

  9. Tracie says

    I have made this recipie 3 times now and each time the muffins have come out fluffy, moist, photogenic and yummy. I added some sliced almonds to the top. @MinimalistBaker is always so reliable. My friend in the kitchen.

  10. erin says

    These deserve all five stars for sure! I’ve made them so many times and they consistently come out great. Adding cinnamon to the crumb topping is super tasty, too!

  11. Tom&Christine says

    I made these today and my wife said…best muffins you’ve ever made! I’ve made a lot of muffins so quite the compliment. These are so so good. Perfect balance of flavors. I added a pinch of cinnamon and did add the walnuts. Thank you for a great recipe.

  12. Joey says

    So amazing!! My favorite vegan banana muffin recipe… the crumble is next level. Made these plain or with chocolate chips (but always with a dash of cinnamon) a couple of times.

    I’d love to make these for a breakfast without all the dishes. Can I make the batter in advance? :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this. We haven’t tried making the batter ahead, but it could work, maybe they’d need a couple more minutes in the oven? And we suspect the crumble texture might be affected if it’s refrigerated, but we’re not sure! Thanks for the great review, Joey!

  13. Daisy says

    I should have trusted my intuition on these – 4 bananas and only 1.5 cups of flour?! I still followed the recipe but they were raw inside. I cooked them for longer and the outsides burned while the insides stayed raw. Dreadful.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Daisy, we’re so sorry to hear that was your experience. This recipe is a reader favorite, so we’re not sure what went wrong. What type of flour were you using? Did the batter look similar to the photos?

  14. Ali says

    I wonder if I’m the only idiot who made the flax egg and sat it aside and never added it LOL Fingers crossed they still turn out !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! For this one, we recommend making the flax egg in a large mixing bowl and then adding the remaining ingredients to that same bowl. We’ll see if we can modify the instructions to prevent confusion in the future.

  15. Michelle says

    These muffins are the bomb! Everyone raved about how good they tasted. I substituted coconut sugar for brown sugar and added a teaspoon of cinnamon. I was drawn to your site due to the “minimal” aspect and have been pleasantly surprised to learn I love all this healthy eating stuff!
    Thanks so much for all the work you do in creating these amazing recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad to hear you’ve been enjoying our recipes, Michelle. Thank you so much for the lovely review! xo

    • Michelle says

      Oh my goodness, reading your comment I thought I lost my mind and had already commented myself! haha! My same sentiments on the muffins. I used coconut sugar & cinnamon as well, plus I used 1/2 coconut oil, 1/2 vegan butter, and also shredded coconut to the topping. So scrumptious!

  16. OlySue says

    I made this recipe many times and they turn out perfect each time. I add vegan chocolate chips (about 3/4 cup or half a 9 oz bag of chips) to make them extra yummy.

  17. Jen says

    Delicious!! Followed the other commenter and baked in mini muffin pans for 12 minutes, thanks for that idea! Used half whole wheat / half all purpose since I couldn’t find ww pastry flour.

  18. Emily says

    It was hard not to lick the mixing bowl clean for step 8. These are delicious! Thank you for sharing this recipe will definitely make them again. Yum!

  19. Laura Maxwell says

    Delicious! I’ve made these twice now and my daughters (10 and 7) love these as much as my wife and I do! Both times I used a little less than 1/3 cup brown sugar and with that amazing topping, these muffins are perfect. Using a mini muffin pan, I’ve gotten about 40 muffins. They go to school with lunch for the first four days, and into the freezer for the next time we are craving a healthy treat! Thank you for yet another fabulous recipe.

  20. Kim says

    Tried this recipe using Bob’s Red Mill GF all purpose baking flour. This is the first time I have tried baking with this type of flour, and noticed the bag mentions to add xanthan or guar gum into your recipes. I didn’t have either on hand, so just went ahead without it! The muffins came out delicious, though I could taste some grittiness from the GF flour. The crumb top didn’t work out as well with this type of flour (became too much like a paste), so I added it to just a couple of muffins. Will definitely make this again!

  21. Eve says

    I have used this recipe at least 8 times, I love it. My family isn’t vegan but they can’t get enough! I’ve done all kinds of variations and they’ve worked great. They’re tasty treats for on the go too:)

  22. Francesca says

    My favorite banana muffins! I wanted to decrease the sugar so I tested half of the recipe with 1/4 cup of date paste to replace the sugar. Not vegan so 1 regular egg. Not gf so all spelt flour. Because I was worried about tasting soda, I did half spoon of baking powder and half spoon of baking soda. And oats in the crumble with cinnamon and salt. They are really good! Very happy about the changes. Will be making again with date paste! Big success🙂

  23. Angela Han says

    This is a great recipe!
    I used real eggs, real butter, white flour instead of whole wheat, and pistachios instead of walnuts. I made the streusel and had lots left over.
    It was soft, moist and super sweet.
    I think because I used normal salt as opposed to sea salt, it came out a tad bit on the salty side, but tasty nonetheless.
    Very delicious, and would make again, and probably I would even omit the streusel next time, because the muffins were sweet and delicious enough on their own!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Creative modifications, Angela! We’re so glad it turned out well. Thanks so much for sharing! xo

  24. Yifat Clein says

    These are delicious. Easy to make and easy cleanup, with only one bowl and a handful of measuring instruments. A perfect way to use spotted ripe bananas. The crumb on top is delicious.

  25. Amanda says

    Great recipe and very forgiving! I only had three ripe bananas, used 1/2 cup coconut sugar, coconut oil and subbed 1/2 cup vanilla protein powder! Left off the crumb. The texture was a little soft but still amazing! Baked for 15 minutes at 375..AWESOME!

  26. Angie says

    Facing yet another month-long Covid lockdown and the first official snowstorm of the year, I decided to make banana muffins again. Wanting to try something new, I chose this recipe (having made the Banana Almond-Meal Muffins in the past) and was not disappointed. I used regular eggs and regular butter and substituted 12-grain flour because I couldn’t remember which whole wheat flour to buy once I got to the store. No crumb, just chopped almonds and pumpkin seeds to keep the sugar content down. They are my new go-to banana muffins. It took me less time to make them, there were fewer dishes to wash, and they are simply delicious 😋. Give them a try!

    • Leptosiphon says

      Perfectomundo! As my BF said. These seriously came out perfect. Texture is amazing, tons of banana flavor, and SO easy to make! I reduced the sugar in the muffins to a bit less than 1/3 cup, and swapped half of the flour in the crumble with rolled oats. Soo amazing!

  27. Lana Kelly says

    These turned out AMAZING!!! We eat a lot of bananas so invariably we end up with a few getting too spotty for snacking. I usually will make bread or smoothies with these, but honestly after making these muffins, the bread may be getting sidelined! I, too, skipped the flax eggs with no ill effects. I also subbed pecans for walnuts and added a little cinnamon to the streusel topping mix. My partner is obsessed, declaring them bakery quality and having to physically leave the house to prevent himself from gobbling them all down in one sitting. I planned to give some to my neighbors; alas, they will have to go without this time around. I’m going to forget to eat my fresh bananas more often now! Thanks for a great vegan recipe!

  28. Jordan says

    Made these exactly as stated except did half brown sugar for the crumble with a tablespoon more butter. Really tasty, moist and perked up beautifully when baking.

  29. Aaron says

    This was an awesome recipe! I loved the muffins! Has anyone made this gf? I wonder if almond flour would be able to hold things together when mixed with the flax eggs

  30. Aaron says

    Thinking of substituting coconut oil for earth balance both for the batter and the topping. Does anyone recommendations for how to apportion this? Should I just use the same amount of coconut oil as earth balance for both?

  31. Marissa says

    I normally don’t comment but I had to for this recipe! I saw that someone had mentioned forgetting to put the flax eggs in and decided to take a leap of faith and make them without any form of egg or replacement. They came out AMAZING! I kept everything else the same, used the coconut oil. I thought there was no way they’d turn out but they are perfect. Not dense or anything! Yum!

      • Felicia says

        Great taste, but they turned out super claggy and seemed undercooked despite having a nice rise and golden color. I followed the recipe exactly ):

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Oh no! Sorry to hear that was your experience, Felicia! It sounds like perhaps they needed to bake longer or could use more flour?

  32. Liz says

    Great recipe, easy to make, easy to follow. Liked that there were minimal dirty bowls to wash after. I used regular all purpose flour, everything else I kept the same and added the walnuts. The muffins turned out perfect, soft and fluffy, the crumb topping adds the right amount of sweetness since the muffins are not overly sweet on their own. Will make again. thank you!

  33. Jill says

    So good!! I used frozen bananas that I thawed for a bit. Definitely agree that this recipe is forgiving on the banana measurement :). Also used whole spelt flour and coconut sugar. Added walnuts and a crumbled up dark chocolate bar. I’d say these turned out not very sweet which I really like but maybe would add more sugar (or use actual brown sugar) or maple syrup if I was serving these to family or kids. They did have the PERFECT texture though baked for 18 mins.

  34. Tv says

    Make these all the time and they always turn out great. Main problem is in my house even doubling the recipe they are gone in a day! The main thing I change is swapping applesauce for the butter. I will sometimes play around with different types of flour and frequently add chocolate chips. Thanks for a great recipe!!!

  35. Cammy says

    These are so forking good, they didn’t last long to tell the tale. I made them with chocolate chips for extra yumminess. The crumbly top is so simple and phenomenally delicious.
    Will definitely make these again and again.

  36. Courtney Leigh says

    Ohhh these are super tasty. It’s paw paw season in Ohio so I substituted one banana for 5 small paw paws and it worked out really well. Vegan baking for the win!

  37. Anna Kate says

    These go OFF!!! They are amazing. Best Banana Bread Muffins I’ve ever made. Don’t get lazy and not do the crumb topping – it’s everything. I did what another commenter suggested and added a bit of cinnamon and salt to the crumb topping and it made them next level. Delicious, try for yourself!

  38. Terese says

    I love these muffins! And my friends can’t believe they’re vegan. I’ve made them with both vegan butter and coconut oil and both were great. I also used Bob’s Red Mill egg replacer instead of the flax eggs with no issues. They’re such a nice chewy texture. Definitely best the first day as the crumble topping loses its crunch.

    I like to add a little salt to the crumble to cut through the sweetness and add some cinnamon and/or nutmeg for flavor. Perfect for fall!

  39. adrianne says

    Hello, I just doubled this recipe and used GF flour/Paleo flour combo. Double all ingredients, except banana which I used 6.

    Changed the sugar to 1/2 C coconut sugar+ 1/2 C maple syrup

    Changed the flour to 2 C GF 1:1 (bob’s red mill) and added 1 C paleo flour

    They came out really nice, the banana caramelized with the sweeteners and they were super moist. lowered temp to 350 after 15 minutes to continue baking for another 4 minutes.

  40. Hannah Todd says

    These banana muffins are some of the best (and easiest) I have ever made! I will be using this recipe for years to come.

  41. Tara Schneider says

    The joy of grocery pick up when they give you over ripe bananas and you can make these beauties. I made a batch of full size regular muffins and a batch of mini gluten free muffins. Perfection!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but some other readers have said it works! We’d suggest baking longer.

    • Heather says

      So delicious! This is now my go-to ripe banana recipe. I only had two really big bananas, but it worked out fine. I also used a powdered egg replacer which also worked great. I loved the streusel topping!! I filled the muffin tins to the top and got perfect little domes with streusel spots! If you are doing these for “show” definitely fill the cups up as Dana said. They look super amazing, and still taste perfect!

  42. Chloe says

    These muffins were so good! I made them as mini muffins (baked for about 15 minutes), and added some oats and pecans pieces into the topping! I only used 3 bananas as they were large (came out to 400g total), and the texture was perfectly fluffy!

  43. Erin says

    We love these muffins!!!! We made them with coconut oil, oat flour and maple syrup. We used coconut sugar, almond flour and coconut oil for the crumble topping and they are our new favorite muffins for sure! My 3 kids, 4 if you count the husband, devour these all in a day so I have no idea how long they keep!

  44. Amanda Leandro says

    BEST MUFFINS EVERS! I used whole-wheat flour, coconut oil and eggs instead of the original ingredients and it is still one of the best recipe I have ever done! And the crumb is definitely the best part! Thank you <3 I love all of your recipes!

  45. Mikaila says

    Love this recipe. I did 1/4 cup of peanut butter instead of vegan butter/oil and only used 1/4 cup of sugar and the muffins are a great texture and mild sweetness.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Mikaila! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  46. Brittany says

    This is seriously the best Banana Muffin recipe out there! I’ve made them numerous times and they always turn out great. I now have people in my family requesting them on a regular basis.

  47. Julia says

    These are soo good. The crumble top is such a treat. I followed the recipe exactly except for the oats. I used buckwheat groats in stead (same volume) and they came out perfectly. 10/10 recipe… I will be making these again!

  48. present moment says

    I just made last tonight and the muffins turned out beautifully amazing! and my family told me that these are the most delicious, moist and rich taste muffins! One of the other great things about them is you will feel like eating something healthy at the same time. Just like a MIRACLE!!

    Highly recommend to everyone. The BEST & EASiest muffin recipe🧁 makes people happy!

    Thank you so much for the recipe and your efforts🙏🏻