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Vegan Banana Muffins with Optional Crunchy Crumb Topping Recipe

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4.3 from 10 reviews

Deliciously moist and fluffy vegan banana muffins made with ripe bananas, brown sugar, dairy-free milk, and a hint of warm cinnamon. These plant-based muffins feature an optional crumb topping for extra texture and are perfect for breakfast or a snack.

Ingredients

Banana Muffins

  • 3 medium very ripe bananas (~360g total, about 1 2/3 cups mashed banana)
  • 1 cup (190g) packed brown sugar
  • 1/2 cup (125g) dairy-free milk (room temperature)
  • 1/2 cup (125g) neutral flavored oil
  • 1 tablespoon white or apple cider vinegar (or lemon juice, optional)
  • 1 teaspoon vanilla bean paste
  • 3 cups (375g) all-purpose plain flour (spooned and leveled; gluten-free option possible)
  • 1/2 cup (60g) chopped walnuts or pecans (optional)
  • 3 teaspoons ground cinnamon
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt

Crumb Topping (Optional)

  • 1/2 cup (65g) all-purpose plain flour
  • 3 tablespoons (35g) packed brown sugar (or coconut sugar, regular sugar, or granulated sweetener)
  • 2 tablespoons (30g) vegan butter or coconut oil (melted and cooled)
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with paper liners to prevent sticking and ensure easy removal.
  2. Mash Bananas: In a large mixing bowl, add the very ripe bananas and mash them until you get a thick, lumpy paste. This will be the base for your muffin batter.
  3. Add Wet Ingredients: Mix in the brown sugar, dairy-free milk, neutral oil, vinegar or lemon juice (if using), and vanilla bean paste. Stir until all wet ingredients are thoroughly combined with the mashed bananas.
  4. Combine Dry Ingredients: In a separate bowl or directly adding to the wet mixture, add the flour, chopped nuts (optional), ground cinnamon, baking powder, baking soda, and a pinch of salt. Mix gently until just combined. Some lumps are acceptable, but avoid flour pockets.
  5. Portion Batter: Use an ice cream scoop or spoon to evenly divide the batter into the prepared muffin cups, filling each almost to the top. This will help your muffins rise nicely and maintain their shape.
  6. Make Crumb Topping: In the same mixing bowl, combine the flour, brown sugar, vegan butter or coconut oil, and ground cinnamon for the crumb topping. Mix with a spoon or your fingertips until the mixture is crumbly and flaky.
  7. Apply Crumb Topping: Sprinkle the crumb mixture generously over each muffin. This adds a delightful texture and sweetness to the top of your muffins.
  8. Bake Muffins: Place the muffin pan in the oven and bake for 23-27 minutes. Test doneness by inserting a toothpick into a muffin; it should come out mostly clean with a few moist crumbs due to the banana’s moisture.
  9. Cool Muffins: Allow muffins to cool in the pan for 15 minutes or until cool enough to handle. Then transfer them to a wire cooling rack to cool completely.
  10. Serve and Store: Enjoy the vegan banana muffins warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 1 month. To refresh the crumb topping after storage, reheat muffins in the oven at 160°C (320°F) for about 10 minutes.

Notes

  • The bananas must be very ripe to ensure natural sweetness and moisture in the muffins.
  • You can substitute chopped walnuts with pecans or omit nuts for a nut-free version.
  • For a gluten-free version, use a gluten-free all-purpose flour blend and ensure baking powder is gluten-free.
  • The crumb topping is optional but recommended for added texture and flavor.
  • If crumb topping softens after storage, reheating in the oven crisps it back nicely.
  • Using neutral oil like canola or vegetable oil keeps the banana flavor prominent.

Find it online: https://recipeplenty.com/vegan-banana-muffins-with-optional-crunchy-crumb-topping-recipe/