Vegan Banana Crumb Muffins

VGVDF
Jump to Recipe

Muffin tin filled with Vegan Banana Crumble Top MuffinsBanana 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 MuffinsI 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 recipeBring 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 tinThese 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 plateHow 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 towelMake 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
4.86 from 185 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 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
  • 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 egg in a large mixing bowl. Let set for 5 minutes.
  • 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 should have leftovers.
  • 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

*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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. 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!!!

  2. 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.

  3. 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!

  4. 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!

  5. 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!

  6. 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.

  7. 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.

  8. 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.

  9. 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!

  10. 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!

  11. 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!

  12. 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

  13. 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.

  14. 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!

  15. 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🙏🏻

  16. Jinoos Safavian says

    What would the proper ratio be for using almond flour to make this gluten free but still moist and delicious? Made these as is and they were phenomenal but want my friends to be able to try them! Thanks!

  17. Rachel says

    Make these absolutely all the time! Sometimes vary the quantities and types of things I add to them depending on what I have in my pantry, and the recipe never fails!

  18. Brandy says

    Hands down the BEST banana nut muffins. These are so moist and so delicious, really simple to make. I’m in love!!!! Thank you so much!!!

  19. amy says

    Yummy, healthy, and light! I made it but switched out for stone ground whole wheat flour which did make it a little drier (or I cooked it too long hehe !:)) added chocolate chips to half the batch, both were tasty! great after a long hike! thx!

  20. Caroline says

    I made this with only 3 medium overripe bananas, cane sugar and also almost forgot the flax egg. I made into loaf for about 20 minutes. It came out perfect! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Caroline! Thanks so much for the lovely review!

  21. Shaina says

    My favorite banana muffin reciepe! Have made with eggs and flax eggs, both work amazingly. I made two versions: One with chocolate chips and another with cinnamon in the crumble. Delish!

  22. Sandra says

    I used whole wheat flour and added some vegan chocolate chunks. Soooo delicious!! These muffins were unbelievably moist. My first attempt at making the crumble failed because I was impatient about getting the flour and sugar to combine with the butter, so I added more butter, but this just caused the whole thing to turn batter-y instead of crumbly. The second time around, I was more patient and good the right texture!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alicia, did you make any substitutions? If not, we wonder if they need to bake longer?

  23. Shay M says

    This is the best baked banana good I’ve ever made! I followed the recipe to a ‘tee’ and they turned out perfectly. So moist, flavourful and not too sweet.. highly recommend!

  24. Meredith says

    These were delicious! The only changes I made is I added 1 tsp of cinnamon to the dry ingredients and I used oats, coconut oil and regular sugar in the crumble because that is what I have. Thanks for the vegan recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jaime, sorry for the confusion! 2 Tbsp flaxseed meal (unless you are making a double batch?).

  25. Annika Borzer says

    I have made these a few times and they are delicious! I noticed the first time you forgot to mention to add the flax eggs to the batter and I totally forgot them. The muffins still turned out amazing. The second time I only had 2 bananas and they still turned out great. Fabulous recipe. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annika, sorry for the confusion! The flax eggs are made in the large bowl and then everything else gets added to that same bowl. Hope that helps clarify!

      • Annika Borzer says

        Ok, I see now where I read wrong! My quarantine brain is taking apart, lol. Great recipe with it without the flax eggs. Thanks! ?

  26. Ali says

    This muffin surpassed every expectation! I used 2 eggs, and gluten free flour. I folded in some chocolate chips, and instead of the streusel topping, I sprinkled on some course sugar. WoW! Saving this recipe for sure!!!

  27. Emma Schwalbe says

    Happened to have 4 bananas that needed to be used asap and all the other ingredients on hand. Turned out to be the best tasting and looking muffins I’ve ever made. Fluffy on the inside and the crumble added a nice sugary crunch. Delicious!

  28. Olivia says

    These are delicious! Just made a batch and added an extra 1/4 cup of oats as well as substituted all the sugar for coconut sugar. I also added in chopped pecans instead of walnuts because that’s what I had on hand and added a 1/2 cup of chocolate chips. The crumble puts these muffins over the top – I did add a tsp of cinnamon to the crumble as well. Some reviewers mentioned that the banana flavor was non-existant. I disagree, they definitely taste like banana, it may be a little lighter flavor than some muffins, but I didn’t think it was a problem. Thank you for another great recipe!!!!

  29. Marie Gérone PASCAL says

    Tried the recipe and worked so well! I was wondering if I could turn this into a cake version? If yes, what would change?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      OH man that sounds wonderful! I don’t think you’d need to change anything besides probably increasing bake time! Let us know how it goes.

  30. MARIA EUGENIA says

    They are amazing! moist, light and delicious!!!! I used AP flour and forgot to put in the nuts and they turned out delicious anyways! thank you for this wonderful recipe!

  31. Ivona says

    I halfed everything but the soda. Now they taste like baking soda. Can’t give it a 5 because I don’t know what they would taste like in a normal case. But just wanted to warm everyone.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Ivona! Another reader commented that straight from the oven there was a baking soda taste, but after letting them cool slightly, it disappeared. Any chance that was the case for you also?

  32. Hadley E says

    These are delicious! I substituted 2 eggs instead of flax eggs and they turned out delicious. They aren’t overly sweet either, which i love. They’re basically like a banana pancake with coffee crumbs on top! Thanks for making such a delicious recipe.

  33. Emily says

    Just made this recipe as mini muffins for my son’s class and they are DELICIOUS! I subbed a GF flour because of allergies in the class and it worked beautifully. I also added a touch of cinnamon to the struesel just because :) They baked for about 12 minutes and made 38 mini muffins. Thanks for the great recipe!

  34. Nora says

    Fantastic recipe! First time my muffins came out looking like real, plump looking muffins. I used wholegrain spelt flour, added cinnamon and also a drop of vinegar to make sure the baking soda was properly activated.

  35. Tricia says

    Made these as written, minus walnuts because my kiddos don’t like nuts in their muffins. They turned out SO good! Can’t wait to experiment more with them. Loving all the additions and substitutions in the comments… going to try some! But these are excellent as is! I’ve tried so many vegan muffins and this is the first one I have truly loved! Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tricia. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  36. Shan says

    Delicious! Made the recipe exactly as written, with the exception of swapping pecans for walnuts. Baked perfectly with a nice crunchy top. Will be making these again!

  37. Emilie says

    Best muffin recipe vegan or otherwise! I add blueberries at the end which makes these muffins incredibly delicious. Didn’t add nuts as that’s a personal preference. So easy and a great breakfast or snack for yourself, friends or family.

  38. Jasmeet says

    This turned out beautifully. Just the right amount of sweetness. I personally would opt for more walnuts next time. I didn’t have the material for flax eggs and used whipped aquafaba instead – the muffins turned out nice and fluffy.

  39. Cla says

    With what can I change the oats? I am allergic to oats, that’s happened because I eat all day oats long time ago. Thank you.

  40. Laine says

    5stars don’t seem enough!

    Absolutely yummy! Easy to make and taste wonderful. Moist, light and fluffy.
    Kids had no idea they were vegan?…
    Now my husband wants a Vegan Pineapple Muffin.
    Fantastic recipes, as usual
    Thanks from all of us?

  41. Wayne says

    I had 4 over-ripe bananas and was searching for a recipe when I found this easy recipe. I made them and they were amazing. I followed the recipe without any changes. My wife took some to work. I am now considered a hero.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review, Wayne. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  42. Martha says

    Love these muffins! I think where to add the flax egg is missing in the directions? Should have been obvious but I forgot until the dry ingredients were in. Anyways these are so delicious and easy. I didn’t have butter for the crumb topping so used solid coconut oil and it worked great! Will defiantly keep this recipe and maybe add nuts or chocolate chips next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Martha, we’re so glad you enjoy them! Thanks for the lovely review! For the flax egg, we recommend making it in a large mixing bowl (step 2) and then adding the remaining ingredients to that bowl. Less dishes to wash that way :)

  43. Ashley H says

    Hi! Can I substitute a gluten free flour? Would it be the same amount if using a quinoa flour or almond flour? Thank you!

  44. Annie Robison says

    My husband (who is a tough sell of my healthier baking ventures) said that this recipe is his favorite muffin ever!!!! I did alter a few ingredients…I put 1 1/4 cup W. Wheat Flour and 3/4 c. Almond flour (omitting oats). I also put 2 bananas and 3/4 c. Pumpkin, and finally I use coconut oil and sugar! Soooooo divine! Thank you for this!

  45. Katie says

    These were amazing! I used regular eggs for the flax eggs and regular whole wheat flour. They were so simple to make. Delicious topping. I finally bought some raw sugar and I’m glad I did.

  46. SallyWentSailing says

    I just made this recipe today. I came across it online and went out immediately to buy the ingredients I didn’t already have. This is a complete game changer! Thank you so much! I followed the recipe exactly. I use silicone muffin cups, put a heaping 1 tbsp of mixture in each. I got 21 smaller muffins and the topping covered all of them. I have two small kids so I always try to make the muffins or cupcakes on the smaller size. They baked perfect. I will be taking these to a family dinner in two nights. You can’t even tell that they are different than the traditional banana muffin….except they taste way better!!! Did I say thank you yet!?!?!

  47. Lauren says

    My kids are super picky eaters.. I mean, they won’t even eat cake! However, they devour these muffins and I always have to cut them off before they eat all of them. I make mine in a mini muffin pan and bake them for approx 11 min. So easy and quick to make. I love that it’s only one bowl!

  48. Stacy says

    Wow are these muffins great!! I subbed 1 cup coconut flour and 1/2 cup whole wheat flour. I only had 1 banana, so I stole one of my daughters applesauce pouches for just more volume lol. And they still came out so flavorful and moist! I will def make them again next week with the correct amount of bananas I can only imagine how much better they will be!

  49. Naomi Smith says

    I was confused as to why it called for so much baking soda and no baking powder but I went ahead and made them. They have that horrible acidic baking soda taste as I thought they might. Anyone else have this experience? I did everything else the same except use a little less brown sugar. Is it supposed to be baking powder not soda?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Naomi, it is meant to be baking soda. Another reader commented that straight from the oven there was a baking soda taste, but after letting them cool slightly, it disappeared. Any chance that was the case for you also? If not, is it possible your baking soda wasn’t fresh?

  50. Elise says

    We love these. I make a batch as mini muffins as it’s currently the only thing my 4 year old will eat for breakfast with her fruit. I add chocolate chips of course. haha!

  51. Jenn says

    I replaced 1 cup of wheat sugar with 1/3 cup coconut flour & 2 tablespoons of coconut milk. I also used coconut oil instead of vegan butter for the topping. Delicious!

  52. Jaclyn Brundage says

    Thanks Dana! This is a wonderful recipe! We made bread instead of muffins, i didnt adjust a thing, well besides cooking time and temp.

  53. Alessandra J. says

    This is my first try at plant-based baking and they came out WONDERFULLY. I skipped the crumb topping because I didn’t have vegan butter, replaced the coconut oil with canola oil, and added 1 tsp cinnamon with the dry ingredients. My bananas were also frozen so I had some extra banana juice from thawing them that helped keep the muffins super moist. They were so incredibly soft, moist and flavorful. My 17 year old brother ate three this morning and never even knew they were vegan!

  54. Brenna says

    Really yummy! My dad is diabetic so he didn’t have any, but he kept exclaiming how good they smelled. I had to use baking powder instead of soda (just twice as much). Didn’t have vanilla so I just skipped it. I also added mini chocolate chips. Unfortunately the crumble didn’t really work for me; it kind of just melted. I’m sure it was my fault though. Anyway, I’m gonna give the rest to friends and family. I know they’ll love them too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brenna, thanks so much for the lovely review! We are so glad you enjoyed these! For the crumble topping, we would suggest using cold butter next time instead of room temp. Hope that helps!

  55. lillian says

    I was at my sister’s place and she had some really ripe bananas. After I made the batter, I had to give it a taste because the aroma of bananas was calling my name. And it was SO good. But the baked muffin was even better ?

  56. Erica G says

    Made these today with a few tweaks
    – used coconut sugar
    – added 1/2 C of oats to crumble topping
    – used WW high altitude flour

    These turned out great. Made a full dozen large muffins. Taking the rest to share with friends tonight.

    Thanks for a great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad to hear these turned out for you, Erica! Thanks for sharing your modifications!

  57. Annie says

    wow so easy and delicious! I put in 2x salt by accident and they’re still amazing (definitely salty though LOL). thank you for all of the fantastic vegan recipes, I am devoted to this blog <3

  58. Kamala says

    Delicious and very filling. I used coconut oil instead of margarine and used about 2/3 white flour and 1/3 wheat flour. I did add walnuts, which helped to balance the sweetness. I will definitely make these again.

  59. Shawna Bonnin says

    This recipe is simply delicious. Since transitioning to a mostly plant based diet, people always cringe when I say a dish is vegan, but when they try these muffins they can’t get enough of them. My nieces LOVE them too. I have made these muffins a few times. I also cut the cooking time roughly in half and used my mini muffin tins and they cooked perfectly.

  60. Abigail says

    My house smells so good now! I’m not one to follow a recipe to a T. I just go with it and sub what I have on hand. I cut the sugar in half (typically I omit most refined sugars); left out the vanilla because I’m out; added the remaining chocolate chips and pumpkin seeds I had (roughly 1/4 c each); and I skipped the crumb topping and just decorated them with a chocolate chip and pumpkin seeds in the shape of a flower.
    They taste delicious! I’d leave out all the sugar next time with the chocolate chips. I find the bananas sweet enough. Would definitely recommend and will be using this as my go to recipe when I have extra ripe bananas. Muy rico!

  61. Lydia Vagts says

    My vegan teenager really loved these muffins (as did my non-vegan)!! I was surprised that I ended up with 12 very large muffins instead of 10 to 11 as the recipe said so was wondering about what that would do to the nutritional information. My girl is a diabetic so we need to count those carbs very carefully… any help greatly appreciated!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lydia, so glad your teens enjoyed this recipe! Our nutrition info is a rough estimate, so it would be best to use nutrition tracking software such as cronometer to be certain. For a closer estimate on this recipe to what you made, you could multiply the nutrition facts for 1 muffin by 11 and then divide by 12.

  62. Debbie says

    I’ve made these a few times…they are the best! But this last time I almost forgot to stir in the flax egf because it doesn’t say anywhere in the directions when to do so. I must have caught it the first few times. But these are the best banana muffins as long as you don’t leave out the flax egg!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie, So glad you are enjoying these muffins! The recipe is designed to be made in 1-bowl so it starts with preparing the flax egg in a large mixing bowl and then adding everything else to the bowl. Hope that clears up any confusion!

      • Debbie says

        Oh haha yes! I use flax egg so often and have my little shaker contained that I always mix it in so I was on autopilot! But I’ve made a notation on my cooy of the recipe so now I won’t forget. ??

  63. kamila says

    So tender, moist and EASY! Instead of rolled oats I used oat bran and added about 2 TBS of almond milk. I skipped the streusel and sprinkled cinnamon sugar across the tops. These are going to be our go-to muffin from here on out. Thanks for another excellent recipe :)

  64. chris powers says

    I made this and have4 been secretly perusing and using your recipes for years. I have never subscribed before to any site although I have been online for years. After reading your bio I decided, we have a common life aspirations and wanted to support you. I also thought for the longest time your site was for( bakers who wanted to use more traditional methods) It was only by searching for other vegan recipes that again your site came up, perhaps some keywords in header need more inclusive wording. Also many people spell receipe wrong and it wouldn’t hurt to use the error as well.
    I made this recipe, it stuck pretty well to the muffin liners (amazing my service dog adored this treat. It was a little bitter, I made my own flax seed flour by grinding them and bananas were a little larger. I also made one of your muffins that used coconut oil but found that the oil seeped through the liners and only when the muffins were heated were they less dense.
    I would love some Vegan dog treat ideas as this was a great hit. I am in chronic pain and been vegan for several years, which has changed my pain to a more tolerable degree. I own many domains and have been afraid to put them online. After seeing how great you have done I am greatly encouraged, that my humble thoughts might well change a few hearts and lives.
    PS I tried to contact you about your subscribe buttons linking to a survey ap page that was dead and went nowhere, hope this helps Many Thanks chris

  65. kelley says

    Delicious. Made 2 batches, i used med/lg bananas so i came out with 12 full muffin cups per batch. 1 streusel batch covered all 24 muffins generously. 20 minutes in the oven was perfect. THANK YOU!!

  66. Kristen says

    I had some old bananas sitting around too brown to want to eat and I happened to have everything for these muffins so I whipped them up and oh my!!! I am not a baker but let me tell you these were easy to make and so delicious. My husband even said they might be the best thing I’ve ever made and I don’t disagree! Will absolutely make again. Thank you!

  67. Maraika says

    Good recipe. I gave it a 10/10. Instead of the Baking Soda (different meaning in Australia to the US) I used Self Raising Flour. Otherwise I did not change it. Will try the Flax Egg with Aquafaba next time making it a “super egg” and will see if it changes the texture. The mix before baking was thick and I was surprised the recipe did not state adding extra plant milk or water. Will make it again. Thanks for sharing.

  68. Kate says

    Wow! Light, fluffy, moist, and delicious! Perfect sweet-treat breakfast for a rainy day (or any day for that matter). My husband and I both loved them. Will definitely make these again! ?

  69. Kelly says

    I have made this recipe a lot of times. It’s great. However, the step of adding the flax egg to the mix is missing so I have forgotten to add that about half the times I’ve made it.

  70. Tina M says

    These are great! I stress-baked them tonight (lol). I omitted walnuts simply because I didn’t have any, and I added some oats to the streusel topping for texture and aesthetic. I ended up with 12 very plump muffins, plus a little remainder that I baked in a ramekin. My bananas were probably on the large side.

    The banana flavor is definitely the highlight of this recipe; I have made other banana breads that augment it with cinnamon or other spices. Other seasoning isn’t necessary. These are complete and well-rounded.

    Thanks!

  71. Mrs. O says

    I just made these – I made a few changes though. I had to make these gluten free so I used 1 cup almond flour and 1/4 cup coconut flour in the batter instead of the wheat flour and I used gluten free oats. I also cut the sugar in the batter by using only 1/4 cup brown sugar and 1/4 cup Lakanto golden monkfuit sweetener. I didn’t have any walnuts so I ground up pecans instead. In the crumb topping, I used GF all purpose flour and coconut sugar. They turned out DELICIOUS.

  72. Emily says

    I added cinnamon and nutmeg, because I was craving fall spices. It was delicious! Would also be amazing with diced apple added I think!

  73. Caitlyn says

    These muffins are incredible! I made them as mini muffins and subbed applesauce for flax eggs, amazinggg. I would’ve shared a picture but my non vegan brother snagged over half the tray on his way out he lived them so much.

  74. Natalie says

    Hi Dana!
    Just wondering if this still works out with the same amount of all the other ingredients but only 2 bananas? I know it won’t have the same banana flavor, but will it still work out or am I better off halving the whole recipe? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I’d recommend making up for the two bananas with 1/2 cup of applesauce for each banana or cut the recipe in half!

  75. Allison Leung says

    The whole family loves these muffins! Thank you for a wonderful recipe! I find myself hoping my bananas will ripen too fast so I’ll have to make muffins again : )
    I’ve tried with coconut oil both in the muffins and the streusel (I just added some salt in addition) and they still turned out fantastic.
    Yummmmmmm. Just the right amount of streusel, too.

  76. Liza says

    Made these and will be making them again! Your website is my go-to for desserts and impressing anyone! I’ve always had successful results. Thank you, Dana! ?

  77. Kelley J says

    This is my GO TO recipe when making treats for my workplace, aka the teacher’s lounge of a K – 8 school :) On Wednesdays different grade levels take turns bringing in breakfast, and I brought 3 batches of these muffins (it made 32 I think) – they were ALL gone in about an hour! I listed the ingredients next to them for an extra wow factor, as it’s shocking how nutritious these bad boys are, considering how delicious they taste!
    Thanks for making me look like a rockstar baker at work, and fueling so many teachers! :)
    My ONLY comment is that I add additional seasonings (apple pie spices), blend some of the oats into a flour, and do a 50/50 of whole wheat and all purpose. It makes them extra fluffy!
    Thanks again for this recipe.

  78. Naomi says

    Hi, I’m looking forward to making these today as I have some bananas to use up. Would Good Hemp high protein flour work in this recipe ? I was wondering as I have some to use up in the cupboard. Thank you :)

  79. Sarah says

    These muffins look delicious. I have our perfectly ripe bananas sitting on my counter and this is the perfect recipe for them. Is it possible to decrease the amount of sugar in the recipe? Maybe 1/3 or even 1/4 of a cup instead of half? I can’t wait to make these.

  80. Roo says

    I love these so much. I’ve made them a few times before and have been craving them lately. I make them as mini muffins and get about 48 of them. I used frozen bananas, just microwaved them for a minute or so and then mashed them. This time around, I didn’t realize that I was all out of vanilla, so I just left it out and they tasted good. I also add chocolate chips instead of walnuts and almost double the crumb topping. So good!!!

  81. Morgan Lee says

    I have made this recipe no less than 15 times in the past 6 months. I have also done a GF version with the 1.5 cups swapped out with 3/4 cup ground almonds (not almond meal which is too dry from storage) and 3/4 cup ground GF oats – it doesnt rise as nicely but taste is still fabulous. Im about to try it again and freeze the batter raw to bake later – wish me luck. The one common misread on the instructions is I forget to *start* with the flax egg in the bowl because I always have it in a tiny bowl on the side and then realize at the end and just throw it in – no difference, but steps could be revised to be more clear I think.

  82. Ana Sierra says

    Just made these and are soooo beautiful and delicious! The amount of sweetness is perfect. I used really ripe bananas (very dark brown). Thank you for sharing a very scrumptious recipe!

  83. Alia Garza says

    OMG – I made this tonight, and I am in LOVE! They were super easy to make and smell incredible as they bake. They bake up high and stayed soft, I’m hoping they keep well because my batch made 12. Now I know for certain I’ll never have an unused banana again. Thank you for this recipe!

  84. Mo says

    One word “yum” is that a word? These muffins are absolutely delicious. I used coconut oil and min chips. The recipe made 12, and they baked up nice and high. I would DEFIINITELY make these again.

  85. Katie says

    Delicious! This is seriously the best banana bread recipe I’ve ever had and made! I’m glad I caught Dana’s recipes and didn’t resort to the same ol’ one I use.
    I only had 3 bananas, and I halved the salt and baking powder to combat any unfortunate saltiness (phew, it worked!). I skipped the crumb topping just because I didn’t want it this time, but next time I’ll probably make it.

  86. Anna Bushey says

    These muffins are great! I have never used flaxseed before and I am impressed. The recipe said that it would only make 11 muffins. I didn’t double the recipe but it made double the amount it was supposed to. I ended up with 22 muffins. I’m not sure what I did wrong. The muffins were the perfect size and I followed the recipe exactly but I still had 11 extra muffins.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna! Did you use a standard size muffin pan? Aside from that, we’re not sure how you got double the recipe without doubling it!

  87. Raquel says

    This. Was. The. Best. Muffin. I have ever eaten in my entire life. I followed the recipe exactly except had to use pecans instead of walnuts because that’s all I had. I can’t believe how good these are!

  88. Dani says

    I wasn’t too confident about this recipe duse to some of the dry or tough vegan snacks I’ve experienced elsewhere.
    But Gurlfriend, I made these on a whim for my BF who needs to eat much cleaner due to Asthma and these muffins are the Bomb! Deeeeeeliciois, moist, flavorful and healthy?? He had no negative health reactions – just rave reviews. This recipe is simple and time-savings. So appreciate you for sharing. Feel free to point me in the direction of any other suggestions. THANK YOU?

  89. Kat says

    Made these & they were amazing. I had to use regular vegetable oil in place of vegan margarine since I only had enough for the topping. Used a little applesauce to make it pourable. They were amazing.

  90. Jenn says

    I just made the recipe but since I didn’t have vegan butter I just sprinkled the tops with raw sugar and cinnamon. They are amazing! I’m pretty sure I’ll have to eat a second right away. Thank you.

  91. Gonchino says

    Awesome smell, fluffy texture and easy to prepare. However, they didn’t taste at all. I don’t know why exactly they had no taste… If I’m going to make them again, I’ll use baking powder istead of soda. That’s the only thimg I can think of ?

  92. Judi says

    Hi, Dana:

    These are my go-to muffins when company is coming. I throw in a handful of blueberries and omit the topping.

    Question: really good sale on blueberries – $2.50 per pint! – and I’m wondering if the batter can be frozen for later use.

    Thanks!

  93. Mo says

    THESE ARE MAGNIFICENT!!! Moist with the perfect sweetness! I used vegan I can’t believe it’s not butter which isn’t as firm as others so my topping was mushy not crumbly. It baked up delicious though. Thanks for a great recipe!

  94. Elsa says

    I thought 4 bananas would yield dense muffins but they came out very soft and fluffy! I used maple sugar instead of brown sugar ( I was out) and the flavor combo was great! Thank you for sharing the recipe :)

  95. Karla says

    Best recipe hands down! Just made blueberry, strawberry, crumpling on top, and plain and they all came out delicious!

  96. Erin says

    I just made these for Christmas morning tomorrow. Oh my goodness they came out PERFECTLY. I used gluten free flour (almond, rice, and banana flour instead of oats). And macadamia nuts instead of walnuts. The texture is wonderful, the topping is delicious. Thank you for this fantastic recipe. Oh and I added a half tsp pumpkin pie spice to the topping.

  97. Terry says

    I just took these out of the oven! They are the moistest banana muffins I have ever eaten. I can’t wait for my grandkids to try them tomorrow. I love making them healthy treats!

    I look forward to making more of your recipes

  98. Liese says

    My go to base muffin recipe which I make differently every time. The original is great but easily adjusted for what’s on hand.

  99. Patricia L Morgan says

    its half a cup of flour or a cup and a half? i ruined my muffins! I put half a cup of flour i guess i didnt understand the recipe

  100. Kate R says

    Okay these are the best muffins EVER! So moist and perfect amount of sweet. I used brown sugar for topping instead of raw sugar simply because I didn’t have any in stock! Highly recommend!! 100/10

  101. Katie says

    I don’t know what I am doing wrong but both times I have tried to make these I have had an issue with the tops over cooking and the middle staying gooey. :(

  102. Sari says

    I recently started vegan baking after being diagnosed with a dairy allergy. : (
    It has been an intimidating experience because I couldn’t imagine baking without butter! This recipe was so user-friendly and delicious. I made one addition of adding some cinnamon and cloves because I love spices. Everything else I followed exactly. I am particularly fond of the crumb topping!!! <3 Thank you, Minimalist Baker!

  103. Paige says

    Yum! These were delicious plus points for a pretty presentation. I filled my muffin tins a little more than 3/4 full and they came out nice and round on top. The crumb topping stuck well. I also substituted chia for flax in the flax egg and it worked!

  104. Courtney says

    These muffins are life changing! My non-vegan family loved them and have demanded more, so I am making this recipe for the 2nd time this week!
    Thank you!

  105. Ayanna williams says

    Yes these banana muffins are so delicious. We have been making them the past couple of days, and thats how delicious they are.We just dont add the oats just about two cups of flour and a little more sugar to make it perfect. But thank you so much for the recipe!

  106. ELLEN says

    I ended up trying these with aquafaba to replace the flax egg…. and they came out great!! BEst vegan muffins i’ve found so far. Great texture, moist and not soggy, delicious flavor, beautiful presentation, and that topping…. amazing! My husband (who doesn’t like sweets, btw) and 4 year old cleaned every be off their plates! AND I caught my husband picking at the crumbs from the empty muffin pan! Thank you thank you!!!!!

  107. ELLEn says

    Hi! AND THANKs for all the great recipes! I was wondering if the flax eggs can be substituted with aquafaba. My daughter is allergic to flax. Also, will these freeze and thaw ok? CANT WAIT TO try these!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! An aquafaba egg should work! They will freeze well, just thaw at room temperature or in the microwave!

  108. Jill says

    Wow, great banana muffins! I was nervous about using 4 bananas for only a dozen muffins, but they turned out amazing. This was my first time using coconut oil in the crumb topping and I loved it. The topping kind of melted on the muffins, but still had a crumbliness to it that reminded me of super soft sugar cookies :)

  109. Lindsay says

    These are by far the yummiest and most versatile muffins I’ve ever made! I’ve made them as written, made them gluten-free, made them without the crumb topping, made them with chocolate chips or blueberries or craisins – and they are always delicious. Plus, I feel good about giving them to my 2-year-old for breakfast.

  110. Steph says

    I make these every second week and I love how easy the recipe is. I even add in some vegan chocolate chips and ice them with vegan icing for work do’s or special occasions. LOVE LOVE LOVE the recipe and they always come out so good!

    X

    Steph

  111. Crystal says

    I just made a half batch of these last night with gluten free all purpose flour, and my husband is already looking forward to me making them again. Delicious!!

  112. Amy says

    I just made these last night for breakfast this week and wow! Sooo gooood! I have made several of your recipes and all turn out fantastic. Thanks for sharing. :)

  113. Kristi says

    These are the BEST muffins I’ve ever made. Wow! I followed the instructions exactly and they turned out picture perfect. My 7 year old said they were amazing. My daughter’s daycare provider said the same thing. I’m going to be making more and freezing them for the busy school year! Thank you!

  114. Kristina says

    May you give some additional directions if I want to bake this into a loaf? Also, would quick oats be okay to substitute for rolled oats? Thank you!

  115. Lisa says

    These are SO DAMN GOOD.

    I have the three pickiest children in the galaxy. I only had two bananas, so I added a cup of butternut squash…. right as the youngest two walked in. “WHAT IS THAT. WE ARE NOT EATING MUFFINS WITH SQUASH IN THEM. ARE YOU KIDDING.”

    So I said, “Remember those super fudgy chocolate muffins you love?” (which happen to be your chocolate beet muffins) “Well, THOSE have squash in them, too, and you LOVE them, so I don’t want to hear it.”

    Anyway. I halved the sugar and, instead of mixing it in, I sprinkled the tops so they’d have a crunchy sugar crust. Also topped with chocolate chips because “eat the damn muffins, children.” They love them. Thanks for another healthy treat to add to the small arsenal.

  116. Lucie says

    Thank you for always saving the day I haven’t made one of your recipes that didn’t satisfy every taste bud . And these muffins OMG heaven !?

  117. Sam K says

    This recipe is amazing but heed my warning DO NOT make it with oat flour!!!!!! I’ve made this a handful of times with spelt flour and it turned out great (I’m assuming it would too with the wheat flour in the recipe). However today I realized I had no flour on hand and blended up some oats to make oat flour instead and the texture was a mess! They tasted fine, just were not fluffy at alllll, so bad. This is a great recipe if you use spelt flour or stick to what Dana says with whole wheat or all purpose.

  118. valerie sobus says

    I just made these last night! I made them gluten-free with trader joe’s brand of gluten free all purpose flour and they came out perfect for anyone looking for a GF option!. I didn’t have any raw sugar so i skipped the crumb topping and added chocolate chips inside instead and they were amazing.

  119. Danni says

    I was housesitting and had four bananas that were overripe so this recipe was perfect. There was no flax in their house so I skipped the flax eggs (figured the bananas were enough). Also figured the bananas added enough sweetness so I skipped the sugar. But I kept the sugar in the crumb topping :). They turned out perfectly!

  120. Melissa Josephson says

    I have a confession. I went elsewhere to find a vegan cinnamon crumb top muffin. Yep, I strayed. I am so sorry. I paid the ultimate price if that is any consolation. They were TERRIBLE! So I came back home, to you my friend, where every recipe has worked so well and has never disappointed. This one however, was out of this world! So our whole little family is plant-based at home, and me all of the time. My 13 year old son had a simple request, muffins like these that he had had at a friend’s house. After trying those other ones, I tried these and MIND BLOWN! So moist and delicious and PERFECT!!! And easy, DUH?? Like so many of your recipes!! The only modification I made since his request was cinnamon crumble was to add a good amount of cinnamon to the crumble topping, 1-2 teaspoons, PERFECT!!! Thank you for being awesome!!!

  121. Maida says

    The recipe doesn’t tell you when to add the flax egg. I assume it’s at the same time as the butter and vanilla. I didn’t add it but they still look good. Haven’t eaten one yet but I’m sure they’re great! :)

  122. Sam K. says

    I made this with spelt flour instead of wheat flour and it turned out great! I didn’t make the crumble so they weren’t that sweet, but still good! A tiny bit dry. Next time I’ll probably add a bit of liquid sweetener like agave or maple syrup to make it more moist and sweet.

  123. KRISTINA says

    These were amazing! I made them for a work potluck and they were gone soooo quickly. Everyone was shocked that they were vegan, and said they were the best muffins they had ever had!

    You are amazing, I have loved every recipe I have tried from your blog. Thank you for another great recipe!

  124. Melissa says

    Oh my gosh!! So good! I just searched banana on your site (you never steer me wrong) because I had some bananas going bad. These are amazing!!

  125. Kristen says

    Hi,

    This looks amazing. I’m going to try and make it for my 16 month old this weekend. Can I substitute the flour for coconut flour?

    Thanks!
    Kristen

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristen! I wouldn’t recommend making these with coconut flour. But spelt would be a good substitute!

  126. Erin says

    Do you think using steel cut oats, instead of rolled oats would make a difference? That’s all I have in the house and would love to not buy more.

  127. Leo says

    I made these and they were too dense and tasted ok. My kids usually ask for seconds, but not with these muffins. Thank you for sharing though!

  128. Chris says

    Thanks so much for this recipe! I replaced the AP flour with the gluten free all purpose mix on this site and they turned out amazing. They’re so spot on, I doubt anyone would know they’re GF or vegan if I didn’t mention it. :) Slight texture difference but still moist!

  129. Lindsay Tepper says

    I made these today as the recipe calls however I substituted applesauce for the oil and they turned out GREAT! So ?

  130. Kim says

    Awesome crumb topping – I’ve made this and added it to your other muffin recipes, because what muffin isn’t better with a crumb topping? YUM.

  131. Taro says

    Just made this. Delicious! Because my husband has diabetes I substituted 1/2 cup whole wheat flour with 1/2 cup almond flour so the muffin would be lower in carbohydrates. The muffins were good but next time I’ll increase the almond flour, as they were almost too moist.

  132. Deborah Gomer says

    I made these a couple of weeks ago when we had a surplus of ripe bananas. I am vegan, but my family is not, and they usually bypass most of my vegan creations. Well, not these! My husband took them to work and my son loved them. In fact, my son asked me to make more for his wrestling team. I got a two-thumbs up from the entire team!!! Definitely gonna make these again.

  133. Miranda says

    This is the best banana muffin I’ve ever made!!! Love the crumble on top! Thanks so much for sharing your recipes!! :)

  134. Marie-Joël says

    Congrats on your blog, your creativity is amazing, thank you for sharing ! I was wondering if the sugar was necessary? Since it’s brown sugar, i’m guessing the texture must be important what kind of remplacement would you recommend? Many thanks!
    Mjo

    • Marie-Joël says

      Oh my! I’ve missed your anwser on a similar question before, So never mine and thank you can’t wait to try !

  135. Vee says

    Wow! So easy and so yummy! I realized after I started making this that I only had three bananas and these still turned out awesome.

    At first bite, a few mins out of the oven, I thought I could taste the baking soda too much but once they cooled down a little more I couldn’t taste it at all and decided they are *perfect*.

    THOSE CRUMBS THO! WOAH!

  136. Marianne says

    I just made these over the weekend and they’re amazing! Super easy, soft, and just the right amount of sweetness! Thank you!!

  137. Lisa says

    Dana,

    First of all, LOVE your blog, I’ve never made a bad recipe and they always impress. You’ve made transitioning to vegan SO easy, I appreciate it!

    I made these muffins a few months back, and they were delicious. But the crumb topping turned mushy/moist while in the tupperware. Do you have any tips on how to keep the crumb topping… crumbly? :) Maybe they didn’t cool down all the way? I’d like to make these ahead for Christmas Eve morning for a hoard of folks.

    Thanks in advance, and again, thank you ENDLESSLY for cashew queso, vegan parmesan, muffins, and every other recipe that has made me think your site should be called mmmmmmmminimalist baker!

    -Lisa, in Apex NC

  138. Jen says

    These looked great, but I guess I stupidly thought they would be OK baked in liners, but stuck too much to the paper. The topping was not as sweet as I’d like and sometimes the muffins tasted gritty. Very moist and definitely edible, but I’m sure I’m just not the best at baking and did something wrong.

  139. Rachel says

    I subbed the pastry flour for oat flour but added extra baking powder and the inside didn’t cook at all :( I baked as long as I could before they were burnt. I’m a novice baker so I’m guessing the flour switch is the reason they’re not cooking inside… So sad but lesson learned! At least the house smells great!

  140. Jennifet says

    Is there a way to make these with less raw sugar? Maybe with maple syrup? Or would they still taste good if I added only half the sugar?

  141. Ashley says

    “Exquisite” were hubby’s words! We loved this with some piping hot coffee on a rainy Sunday morning. Thanks Minimalist!!

  142. ayesha says

    Hi Dana: Thanks for this wonderful, healthy recipe. I have made it dozen times already. Question: sometimes there is a really strong metallic taste in the muffins resulting from the baking soda, I think. I’m not sure what I’m doing wrong or maybe it’s the brand of baking soda I use (Arm&Hammer). Do you suggest using self-rising flour instead and cut out the baking soda completely?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ayesha! I haven’t experienced that personally, but yes, cutting back on baking soda and using self rising flour would likely help! I wouldn’t cut it out completely, just reduce it by 2/3. Good luck!

      • Malvika says

        I use frozen bananas all the time for baking and it always turns out great! I just nuke them in the microwave for 1 minute or so and then really whisk/mash them well before adding any other ingredients :) just make sure when you freeze them that they’re super duper ripe!!

  143. Mary Lou says

    My son and family was visiting from Charleston to escape storm Matthew. While here my daughter-in-law made these muffins for us, our very first vegan muffins! OMG blessings galore! Their family has been vegan for several years and I am so glad she showed me this site and how easy it is to eat nutritionally! I am in the process of converting as Marijana is a wonderful teacher and loving daughter-in-law. She sent me this site and I subscribed. I can’t thank you enough and I definitely will order the cookbook! Thanks so much!!! So helpful to newbees! Thanks for all your very hard work!

  144. Taylor says

    I had an entire platoon of tough Army guys (who are absolutely not vegan) going OMG SO GOOD over these muffins. They are amazing.

  145. Sarena says

    So so good. Used regular eggs, regular oil, and added chocolate chips. Amazing and so moist. I left out the crumb topping because I didn’t have the vegan butter and still just as good

  146. Tanja says

    Oh my gosh, these are so delicious! I made them without nuts or crumbles but added raisins. I can’t stop eating them! Thank you!

  147. Michal says

    These muffins are delicious! They’ll be in our breakfast rotation for sure. My two year old twins helped me make them and they loved them, too.

    We cut the sugar to a heaping 1/4 and, like the other reviewer who did so, found them perfectly sweet enough. We also subbed oat bran for 1/2 cup of the flour and added blueberries. They turned out moist, with a perfect crumb, and they taste like a coffeehouse indulgence without nearly as much sugar and fat. Thank you!

  148. Judi says

    Hi again, Dana:These are my go-to-company-for-coffee muffins; I usually throw in a handful of blueberries – terrific!

    Question:

    Do you have a calorie count without the topping?

  149. Murielle says

    Once again a delicious recipe! The muffins turned out so moist and lightly sweetened, which I loved! I topped the muffins with chocolate chips and pecans instead of making the crumble and added a nice touch to them: a bit of crunch and decadence!

    Love it!

    Thank you Dana for once again a wonderful recipe!

  150. Becky says

    Just made these this evening. Wow! Delicious and picture-perfect. Made exactly as written. So easy!! Thank you!

  151. Genelle says

    Yummilicious! We’re having a Banana shortage here in NZ, so I subbed with crushed pineapple, and added some stem ginger and used almonds instead of walnuts. But my favourite bit was the crumb!

  152. Wendi says

    I love these muffins. Wish I could post a picture. I did use coconut sugar instead as brown sugar isn’t vegan. Oats in my crumble too. And I used coconut oil exclusively… And they were perfect. 17min in the oven was exactly right. Thanks so much.

  153. margi says

    Had only 3 medium bananas and the muffins came out moist and deeelicious! My daughter in law is dairy intolerant and recently cant eat eggs, and she loves baked goodies so these were amazing! I did add a little somthin to the crumble to take it to the next level…a few drops of organic almond extract…SOOO GOOD! Thanks for the recipe, I’ ll be making these often!

  154. Lauren says

    Delicious muffins! These are now my go to banana muffin recipe when I have some overly ripe bananas sitting on my counter. Thank you Minimalist Baker!

  155. Johnny says

    I had a craving for banana muffins this week and found your recipe. These are great! I followed the recipe exactly (well, except for adding some cinnamon and nutmeg) and the results were better than awesome. I use mainly whole wheat flour so they came out darker than yours, but still good. The crumbles were easier than I expected and very good and crunchy.
    The only downside is, that I cannot give SIX stars.

  156. Miyonka says

    Let me start this off with a THANK YOU!!!!!!!!!!! I am absolutely in love with these little pieces of heavenly muffins. I followed the recipe with a few moderation that I’ll share in case anyone like me wonders lol. So I used whole wheat pastry flour and for my sugar I used coconut palm sugar (I added a little extra than what was asked shhh) and instead of sea salt I used Himalayan pink salt. It wasn’t til I started mixing that I noticed I only had almond extract and I didn’t feel like going anywhere so I toss it in there too. As for my crumble I used the wheat pastry flour and the coconut sugar with the vegan butter for it didn’t really crumble it mushed. Kinda like a body scrub but wet looking lol. So I added pecan meal (ground pecans) and THUS A CRUMBLE WAS FORMED !!! I generously sprinkled on top, baked and waited. Then BAM! My beautiful muffins were done. I will admit I was nervous to try because I’m so extra with moderations but my gosh these babies are my vegan favs. I wanna try this with chocolate chips too. Anyways thank you!!!!

    • Mary Lou says

      This sounds WONDERFUL and I try to use coconut oil where possible, I try new stuff too! Will definitely try your suggestions! Thanks!

  157. Karen says

    Had four very ripe bananas so I found your recipe. WONDERFUL. I didn’t have rolled oats so I substituted JOHN MCCANN STEEL CUT OATMEAL. Just measured to recipe and let sit for 10 minutes in the ingredients prior to adding the flour.

    Also had to substitute Kirkland TREK MIX for the nuts. Oh my these muffins are great. I’m not vegan but like the texture and flavor. Plus a great way to get flax into my diet.

    Can’t wait to share with the ladies at work.
    Kbc

  158. Jessica says

    These muffins are my favorite along with my husband’s! They are definitely a 5+ STAR! My husband can eat 3 in one sitting and I buy bananas so they can go bad and I can make these muffins! The only thing I substitute in this recipe is the vegan butter; I prefer to use Kerrygold. You have such amazing recipes; I LOVE looking on your website for new recipes!

  159. Jennifer says

    These were amazing! I substituted coconut sugar for brown sugar in the muffins, but kept the raw sugar for the crumbs. Came out great!

  160. Amanda says

    I just made these – I had wayyyy too many ripe bananas. This recipe is perfect. I used Pecans, as I was out of walnuts and I couldn’t resist adding vegan chocolate chips. Thank you, yet again, for another amazing, easy and delicious recipe!

  161. Chantal says

    Do you think these would work with Bob’s 1:1 GF flour? I’d love to make them for the staff at Vega :)

    They look so tasty!!

  162. Lauren F says

    These are my favorite banana muffins ever. Literally. I’ve been an avid baker for over a decade but I’m a relatively new vegan, and I’m so thrilled with this recipe! Hubby agrees these muffins are the best. I love the subtle nutty flavor the flax adds, and the texture is amazing. Plus it’s hard to go wrong with a crumb topping! :)

    I’ve made so many recipes from your blog in the last six months, and they’ve all been phenomenal. Thanks for all the tasty vegan inspiration!

  163. GAngel says

    I tried so my recipes on Vegan banana muffins and so far these are my Favorite! I used coconut raw sugar for the topping and cut down on the brown sugar to 1/4 cup and they still came out Great! These will always be My go to recipe! Thanks for Sharing Dana! ;)

  164. Rebecca says

    I made this with coconut flour and coconut oil and it didn’t bind. I baked it and the muffins were just crumbs unfortunately.

    • Judi says

      Same thing happened with me, Rebecca; I’m hoping for Dana to comment.

      I had made this for expected company and could not serve it. The crumbs made a lovely bread pudding, although I would much have preferred to serve the muffins.

      Perhaps I’ll need to go back to AP flour and vegan butter so that people will once again request the recipe.

      FYI: I don’t do the crumble in the interest of calories and because I never really cared for crumble.

      Dana? Help.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        yeah, I wouldn’t recommend making these with coconut flour. But spelt would be a good substitute!

    • Amanda says

      You mix the flax eggs first, in a large bowl, let them sit for 5 mins and then add the bananas to the bowl and mash — and so on…

  165. Leah says

    Thank you for another great recipe. I love banana muffins and now my son (who has egg and dairy allergies) does, too!

  166. Amanda says

    I absolutely loved these! This was my first time making vegan muffins and I couldn’t be more pleased with how they turned out. Even my non-vegan friends asked for the recipe they loved them so much! Thank you for posting such delicious, simple recipes!

  167. Zoe Wright says

    I just wanted to say thank you for all of your delicious recipes! I’ve made a few and they’re always wonderfully yummy and easy. Thank you for making this vegan happy.

    • Lauren F says

      I used coconut oil because it’s what I had on hand, and it worked great. The main thing is to have a fat that’s fairly solid. :)

  168. Andrea says

    Just finished making and devouring these. Delicious! I made these gluten free using the GF Flour Blend from America´s Test Kitchen (*not vegan – it does contain some powdered milk, but that is optional) and the texture turned out perfectly.

  169. Linda says

    Yum and oh-my-goodness gorgeous! I didn’t believe mine would look like the pix on this page, because I don’t have anyone to futz and take pretty pictures of the best of the batch. Well, the whole batch looked like these! And tasted fantastic. I used chocolate chips instead of nuts because of allergies, and also because banana muffins should always have chocolate chips. The only other change was to use 1 tsp bkg powder and one tsp soda, because I thought it would have a metallic taste with that much soda. They rose beautifully.

  170. April says

    I loved the moist and flavorful muffins and am going to make them again without the streusel on top. I used Stevia in the Raw except for raw sugar and substituted the butter for coconut oil. The flavor of the sugar substitute was way too strong and the coconut oil made the topping impossible to separate. Fortunately for me, the clumpiness of the topping made it easy to remove from the muffin. I exchanged coconut oil for the butter, omitted the nuts, and used 3 medium ripe bananas instead of 4, the rest of the muffin recipe remained the same. This one is definitely a keeper.

  171. Judi says

    Hi, again:

    The rating for the banana crumb muffins was supposed to be *****.

    I also neglected to mention that, due to the fact that my previously unopened bag of whole wheat flour was inhabited by creepy crawlies, I used garbanzo flour.

    Came out great.

  172. Amber says

    Thanks again for this recipe. I make it a lot – as I do quite a few of your other ones. Actually I’ve yet to make one from your site that I haven’t liked. I’ve turned this recipe into pumpkin muffins today as I’m too lazy to look for another recipe – plus you just can’t beat the crumb topping! :-)

  173. JennH says

    First off, these smelled amazing when taking them out of the oven. The taste? Holy Moly! These are bomb! Definitely making again. So good!

  174. Reneice says

    I’m wondering if these will work even without the flax-egg replacement? Generally when I make banana bread I don’t use eggs at all given that bananas are an egg replacement themselves. Since this recipe calls for four bananas I figure it should be alright? Would love to know your thoughts!

  175. Nicole says

    I made these tonight and they turned out great! I made them mini so I could get a few more out of the recipe which worked well. Just had a problem with the toppig, it didn’t turn out as crumbly as yours…looked a bit more moist so I tried to add more flour but it didn’t seem to help. It still baked fine just a bit different! It was a super easy recipe too!

  176. Karin says

    I see this is an older post, but it was new to me when I searched for vegan banana muffins, and just what I needed!! They came out amazing! I used pecans, cuz that’s what I had lots of, and added vegan chocolate chips, because I just had a hankering, and they are beautiful and yummy.
    I’ve subscribed and look forward to trying more of your creative easy delicious recipes – thank you!!

  177. Rob 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.

  178. 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 !

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  179. 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.

  180. 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?
    Thanks!

  181. 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!!

  182. 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

  183. 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!

      • Judi says

        Hi, Dana:

        I make these delicious muffins often.

        Today, I made them twice. Not because they’re moist and delicious – which they certainly are – but because I inadvertently grabbed cornstarch instead of baking soda. Then I left them in the oven too long. While they tasted pretty good, the yummy moistness wasn’t there.

        The birds, squirrels and bunnies, however, think they’re delicious and consider me a goddess. The racoons haven’t yet weighed in.

        I’m taking these to my dentist’s office, so I added a little ground cardamom for my Indian dentist. Delicious! I also throw in a handful of blueberries if I have them on hand.

        Now off to prep veg for tomorrow morning’s quiche. Thanks for that one, also.

        Best. Vegan. Website. Ever.

  184. suri says

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

  185. 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! ♡♡♡

  186. Lacey says

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

  187. 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.

  188. Jasmine says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!