Vegan Banana Crumb Muffins

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!

I highly suggest making these!! Probably my favourite recipe out there. Delish and easy to bake!

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!!!

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!

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!

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!

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!

Best banana muffin ever ?, don’t skip the crumble!!!

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!

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!

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!

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!!!

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!

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!!!!

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!

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.

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.

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!

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.

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!!

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!

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.

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.

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?

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.

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.

These are amazing ♡

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!

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.

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!?!?!

Great muffins but for the topping I used oats instead of flour just like on a crumbles. Better to taste, my opinion!

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!

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!

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!

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!

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

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!

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!

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 ?

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!

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

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.

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.

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!

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!

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 :)

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!!

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!

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.

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! ?

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.

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!

Love you recipe. Thanks for sharing. My muffin turned out beautifully. So….yummy and smell REALLY good.

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.

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

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.

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.

Amazing recipe! My boyfriend’s favourite; they are so moist and delicious!

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! ?

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.

Added pecans to the crumble top and YUM! Winner.

cookwithcourt.com

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!!!

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.

Made these this morning and they were great!

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!

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!

They turn out great every single time I bake them! Great recipe!

I’ve made these over a dozen times and they’re everyone’s favorite!!

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.

Made these this morning and… wow! Very dense and flavorful. Love them!!!

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.

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.

Yum yum yum!!!!!

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!

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?

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.

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.

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 ?

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!