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).
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.
Bring on the crumb topping! Raw sugar, vegan butter, unbleached flour – that’s it! And you have crumbs galore.
These muffins are simple in 2 ways:
1) They require 1 BOWL
2) They require about 30 minutes
BAM. Simple indulgence as its finest.
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.
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).
Vegan Banana Crumb Muffins
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
* Nutrition information is a rough estimate.
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 :)
Karla says
Best recipe hands down! Just made blueberry, strawberry, crumpling on top, and plain and they all came out delicious!
Michelle says
Could I use coconut sugar to substitute the raw sugar for the crumb mixture?
Yup! Others have left comments saying they had success with this.
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.
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
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.
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
Hi! Sorry that happened! It is a cup and a half of flour! Hope it turns out better next time!
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
D says
All i can say is yessssss
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. :(
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!
Thanks so much for the kind words, Sari! So glad you loved them!
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!
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!
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!
Justine says
THE BEST banana muffins EVER!!!! and with the crumble… wow! Thank you for sharing your recipe :)
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!!!!!
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!
Hi! An aquafaba egg should work! They will freeze well, just thaw at room temperature or in the microwave!
Melissa says
These were pretty good but I found them too salty. I would cut the salt in half next time!
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 :)
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.
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
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!!
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. :)
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!
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!
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.
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 !?
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.
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.
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!
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!!!
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! :)
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.
grace says
just whipped these up!! super easy and yummy! thanks for all the delicious and easy recipes <3
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!
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!!
Jesa says
These are Bomb.com!
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
Hi Kristen! I wouldn’t recommend making these with coconut flour. But spelt would be a good substitute!
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.
Hi Erin! It may change the texture slightly but will work well aside from that!
carolyn says
Just made these…absolutely delicious!!
I made 42 mini muffins and baked for 15 minutes.
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!
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!
Lindsay Tepper says
I made these today as the recipe calls however I substituted applesauce for the oil and they turned out GREAT! So ?
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.
Ashley Copeland says
These are so good they have turned into my new favorite breakfast & desert.
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.
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.
Miranda says
This is the best banana muffin I’ve ever made!!! Love the crumble on top! Thanks so much for sharing your recipes!! :)
Sabine says
My new favourite muffin. I made them for the second time, today.
Alison says
Just made these… Delish!! I even cut the brown sugar in half.
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 !
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!
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!!
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
Hmm, add more flour next time!
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.
Brooke says
I just made these and they’re amazing! Super moist and the walnut + crumb topping adds texture. I’m in love <3
Jess says
Hi! What kind of muffin tin do you use? I would like to get a good one to make these muffins!
Just a standard 12-slot muffin tin! Something like this.
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!
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?
Jennifer says
Never mind! I found someone else’s comment about successfully cutting the sugar. Thanks!!
Hmm, it’s worth a try! Or even stevia!
Ashley says
“Exquisite” were hubby’s words! We loved this with some piping hot coffee on a rainy Sunday morning. Thanks Minimalist!!
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?
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!
Mary Lou says
Can I use frozen bananas or will that be too much moisture?
Hi Mary Lou, we have’t tried this with frozen bananas but it might work!
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!!
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!
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.
Lovely! Thanks Taylor!
Mary says
These are beautiful, and YUMMY!
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
Zoe says
Amazing! My new favourite muffin!
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!
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!
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?
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!
Becky says
Just made these this evening. Wow! Delicious and picture-perfect. Made exactly as written. So easy!! Thank you!
Diane says
These look amazing! Can I omit the oats or substitute something else?
See this FAQ for more help!
Autumn says
Hi! If making these GF, what is the best flour to use for the crumb topping?
a gluten free flour blend (like in this recipe!).
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!
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.
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!
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!
Adi says
Best vegan muffins EVER. My boyfriend can’t stop eating them and asking for more. Thank you!
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.
April says
Any suggestions on making this a bread?
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!
Cheryl says
These are absolutely scrumptious!! My whole family loves them (and I’m the only vegan).
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
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!
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!
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!
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!!
Lee Ann says
Absolutely delicious! I’m on my second. Washing down with a nice cup of tea, yummy.
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!
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! ;)
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.
yeah, I wouldn’t recommend making these with coconut flour. But spelt would be a good substitute!
Armando says
When do you mix the Flax eggs?
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…
Leah says
Thank you for another great recipe. I love banana muffins and now my son (who has egg and dairy allergies) does, too!
Kaity says
can you make these as mini muffins?
I think so! Just reduce cooking time by about 1/3
Debbie Hirsch says
These yummy muffins are in the oven now! Sharing with my coworkers at our Christmas brunch tomorrow.
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!
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.
Ah, thanks Zoe! So glad you’re enjoying the recipes!
Jill says
Will the crumb topping work with anything other than vegan butter?
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. :)
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.