Vegan Banana Crumb Muffins

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Muffin tin filled with Vegan Banana Crumble Top Muffins

Banana muffins – perhaps my favorite muffin in all of muffin land (except maybe chocolate chocolate chip on occasion, but don’t tell banana or her feelings may get hurt).

Whisking the batter for Vegan Banana Nut Muffins

I discovered perhaps the best small batch vegan banana muffin recipe last year when I fiddled around until perfecting my jumbo muffin for 2 recipe. I mean, those things are bomb. As in, exceptional. The only next option was to quadruple the recipe and bring these muffins to the next level with a CRUMB TOPPING. Yeah, I said it.

Muffin enthusiasts know everything is better with a crumb top – it’s fact.

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

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

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

These muffins are simple in 2 ways:

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

BAM. Simple indulgence as its finest.

Three Vegan Banana Crumble Muffins on a white plate

How do they taste? Amazey-face.

Perfectly sweet
Crumbly on top!
Packed with banana flavor
& Utterly perfect with coffee

It really doesn’t get any better than this.

Healthy Vegan Banana Crumble Muffins on a towel

Make these muffins for breakfast, for snacking, a healthy dessert, treats for your birthday at the office (Do people still do that? Whatever. HELLO PROMOTION.), or keep them all to yourself.  Whatever you do, don’t be a fool and ignore these little gems. They couldn’t take the heartbreak.

And if you do make them, Instagram me a photo! I love it when people do that (no seriously, it’s kind of my favorite).

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

Vegan Banana Crumb Muffins

Super moist, flavorful vegan banana nut muffins with a crumb top! 30 minutes and one bowl required, and so delicious!
Author Minimalist Baker
Batch of Vegan Banana Crumble Top Muffins on a white linen
4.84 from 242 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



  • 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)


  • 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.



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

Nutrition (1 of 11 servings)

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

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My Rating:

  1. 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!

  2. 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!

  3. 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!!!

  4. 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!

  5. 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!

  6. 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!

  7. 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?

  8. 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!

  9. 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?).

  10. 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! ?

  11. 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!!!

  12. 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!

  13. 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!!!!

  14. 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.

  15. 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!

  16. 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?

  17. 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.

  18. 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!

  19. 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.

  20. 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

  21. 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!

  22. 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.

  23. 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.

  24. 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.

  25. 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?

  26. 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

  27. 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 :)

  28. 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!

  29. 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!

  30. 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.

  31. 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!?!?!

  32. 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!

  33. 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!

  34. 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?

  35. 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!

  36. 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!

  37. 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.

  38. 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!

  39. 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!

  40. 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 ?

  41. 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!

  42. 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

  43. 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.

  44. 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.

  45. 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!

  46. 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.

  47. 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. ??

  48. 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 :)

  49. 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

  50. 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!!

  51. 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!

  52. 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.

  53. 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! ?

  54. 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.

  55. 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.


  56. 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.

  57. 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!

  58. 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.

  59. 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!

  60. 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.

  61. 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! ?

  62. 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.

  63. 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 :)

  64. 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.

  65. 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!!!

  66. 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.

  67. 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!

  68. 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!

  69. 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.

  70. 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.

  71. 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!

  72. 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!

  73. 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?

  74. 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.

  75. 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.

  76. 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 ?

  77. 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.


  78. 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!