Vegan Banana Crumb Muffins

Another delicious and easy recipe! I didn’t add the crumble on top and we love them still! Thank you.

I just made these for a playdate, and they turned out perfectly. Thank you so much for this recipe!

Texture and appearance were good, but the baking soda taste was strong.

This is my go to recipe. Love these for kids lunches. We skip the crumble and nuts 🙈 but they’re still delicious. (We’ve tried both). I’ve also subbed the vegan butter for coconut milk for oil free and it was still delicious and moist!!

these turned out great! i used this batter for just 6 muffins, which turn out approx the size of bakery muffins. the only thing is i didn’t love the texture of the whole oats. i would either omit next time or pulse them into a flour.

These are so good! Made recipe exactly as written, and it made 12 full sized muffins. We will definitely make again, even my 3 year old liked them!

These were very tasty! I thought it was odd the recipe makes 10-11 muffins, but I was able to make 12 muffins just fine. I think I’ll try with less or no sugar next time because they were plenty sweet I think (I used very ripe bananas). Overall a very nice recipe!

I held back about 1/3 cup of the dry ingredients as the batter was getting too thick. It was delicious and a light consistency! Thanks. I’ll definitely tag this in Instagram

Made these vegan banana muffins today as I have not baked for a while and was looking for something yummy. The recipe is easy to follow which is great. I added crushed almonds into the recipe for extra flavour. Also I eat bananas daily and this is just a fun way to incorporate them into your meals.
Will possibly add plant based milk next time.
Not keen on flaxseed.
Easy to make and great taste.

Omg. I can’t stop eating these. I’m a big bake w bananas fan – like I buy multiple bunches of bananas at a time so I can bake w them – and these are the BEST banana muffins I have ever (EVER!) made. So easy, crumb is delicious. If you’re hesitating, just make them. I ensure you that you won’t regret it. (also yes, def eat some warm). I added some mini enjoy life choc chips – incredible!

I also literally never comment on recipes (oops) so this is a sign that this is actually a life changing recipe :)

These are a go-to recipe when you’ve got ripe bananas you need to use up!! Absolutely perfect. I realized last minute I was out of oats when I made these and so added an extra 1/2 cup of flour to make it up – worked perfectly!

This recipe is THE BEST!!! I don’t add walnuts and use gluten free flour to make these all around allergy friendly. I follow the recipe exactly and have never had an issue with them turning out. You would never know they’re allergy friendly because they’re soooo good.

Had three bananas I needed to use. Found this recipe. So delicious! I loved that you said banana measurements didn’t need to be exact. That was the deciding factor in me choosing to make this. This is a keeper!

I notoriously never have all the ingredients for your recipes. Like the most recent time I made this, I ran out of flour and subbed a half cup of vanilla protein powder. This time I had everything on hand! This is probably a first! Although, I didn’t have raw sugar, I used cane, so not quite all on hand, yet. But this is quite delicious! And easy to make. This is my go-to recipe for banana muffins, I’ve made this a few times (but this is the first time I’ve commented because, again, always subbing).

This recipe is a winner in my house, and everywhere else I take these muffins. Sometimes I replace the banana with sweet potato and add cinnamon, and I can add chocolate chips or nuts any time. Love how it’s so forgiving and so versatile! I can make replacements, and I can mess up and go out of order, and they still turn out great. I do think it’s better with coconut oil than butter, but that might be just a personal preference. And sometimes I leave it out entirely or replace it with applesauce, and it’s all good! Thanks for the share, it’s a great recipe, as your recipes always are!

This may be my new favorite banana muffin recipe. I used coconut oil (both muffins and crumb) and it turned out great. 😋💛

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.

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!

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.

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?

This recipe won over a bunch of vegan skeptics! Thanks!

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.

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!!

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!

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.

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!

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.

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.

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 !

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!

Okay I’ve made alot of banana nut muffins and these are the business!

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.

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.

Great recipe!

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!

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.

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!

Delicious! I will definitely make these many more times.

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:)

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🙂

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!

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.

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!

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!

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!

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.

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!

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!

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.

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!!!

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.

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!

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!

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!

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.

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

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!!!

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!

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!

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.

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.

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!

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🙏🏻