These vegan banana crumb muffins need just a handful of ingredients that you probably have in your pantry already. No weird flours, no flax eggs, no protein powders. With a streusel topping and an optional glaze, these vegan banana muffins look just as good as they taste!
When you have three bananas that are so overripe they start oozing, there are only two things you can do: banana bread or banana muffins. So for today’s recipe I bring you easy vegan banana crumb muffins!
I’m much more of a savoury than sweet person, a fact attested to buy the lack of desserts on this blog. I’m particularly averse to baking and a quick search of my dessert archives will turn up only very simple no-bake sweet treats like these vegan mint chocolate truffles and these vegan crepes.
So I’ve outdone myself today by actually turning on my oven! However, since I’m so useless at baking, this recipe was very much borrowed from The Spruce Eats’ banana walnut muffin recipe. From that recipe I reduced the sugar, since one cup seemed like a lot, added vanilla, a crumb topping and a glaze.
The recipe is super easy, it uses only bananas as both the binder and the liquid ingredient and just one leavener: baking soda. Don’t ask me how you can get away with just one leavener in these muffins since baked goods nearly always call for two, but you can see just high they rise and how fluffy they are inside.
You could add anything you want to these vegan banana crumb muffins; chopped walnuts or chocolate chips come to mind first. You could also make them simpler than mine by leaving off the toppings. The crumb topping adds more texture and a bit more flavour, since it has cinnamon, and the glaze just makes them look pretty.
The two-ingredient glaze is simply icing sugar and non-dairy milk. Did you know that you can make your own icing sugar by just grinding regular white sugar in a blender or food processor? It’s way cheaper than buying it!
So whip up a batch of these vegan banana crumb muffins for breakfast tomorrow or brunch on Sunday. They’re quick, easy and delicious!
Wanna see how easy it is to make these vegan banana crumb muffins? Watch the video and share it on Facebook:
Vegan Banana Crumb Muffins
Ingredients
For the muffins
- 3 overripe bananas - $0.75
- ¾ cup white sugar - $0.64
- ¼ cup neutral-flavored oil - $0.20
- ½ teaspoon vanilla extract - $0.14
- 2 cups all-purpose flour - $0.16
- 1 teaspoon baking soda - $0.05
- 1 teaspoon salt - $0.05
For the crumb topping
- ⅓ cup all-purpose flour - $0.03
- 2 tablespoons brown sugar - $0.08
- ½ teaspoon cinnamon - $0.04
- 2 tablespoons room temperature vegan butter - $0.25
For the optional glaze:
- ⅓ cup icing sugar - $0.25
- 2 - 3 teaspoons plant milk - $0.01
Instructions
- Preheat the oven to 360 F / 180 C and lightly grease a muffin pan with oil.
- Mash the bananas in a bowl. Add the sugar, oil and vanilla and mix well to combine.
- In a separate large bowl, combine the flour, baking soda and salt.
- In a third bowl, make the crumb by combining all the ingredients and use a fork to cut in the butter until the mixture is crumbly.
- When the oven is hot, pour the banana mixture into the flour mixture and mix until just combined. Do not over mix. Fill each cup of the muffin tin. They say you should only fill them ¾ full, I fill them to the top and don’t have a problem with flat muffins, however I get 10 rather than 12 muffins.
- Sprinkle the crumb over each muffin and bake for 25 minutes or until a toothpick comes out clean.
- Meanwhile, if you are making the glaze (optional) put the icing sugar in a small bowl and add one teaspoon of milk, mix well. If it is too thick, add another teaspoon of milk. Make it thin enough to run off the spoon but not so thin it runs off the muffins too.
- Let the muffins cool completely then drizzle over the glaze.
Notes
Nutrition
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efstathia says
I really love your recipes.Most of the time you dont use "weird",exotic ingredients that are usually expensive !You use simple ingredients we have in our pantry!Thank you very much.Efi.
Kristie says
Can you use wheat flour instead of all purpose flour? Thanks!
Kiley says
I made these muffins a couple days ago, sans the icing. I have to admit, I wasn't super impressed when I tried one the first day- they were too dry (maybe the icing would help with that?). But after letting them sit in an air-tight container overnight, they REALLY moistened up; now I can't stay away! I will definitely make these again!
Michelle says
Great recipe! Great site! I am also STINGY and I love that you even included how much each product will cost to make the recipe!
Ronda Gilbert says
I made these today and tried the first one about an hour after they were in the oven but still without the glaze. I’m using Einkorn flour and made sure to sift it for baking. That was the only thing different I did. I do not care for bananas but these are excellent; moist and light. It is a recipe I will put in rotation. Thank you very much
Kelsey says
This was amazing! I used whole wheat flour in place of regular, I did have to add 3TBSP of almond milk to get the consistency right. I didn’t make muffins as I prefer less work, so I put it in a 9×13 ceramic dish, baked at 365 for 50 minutes, and doubled the glaze. I normally don’t bake, but this was totally worth it. My husband and co workers loved it! They couldn’t even tell it was vegan! Thank you for this great recipe! Definitely going to be making it again for the holidays!
Ruta says
Brilliant recipe! I discovered it a year ago and cannot tell you how many times I made it since then! Thank you ☺️
Chickpea says
Turned out great with some modifications. I used organic light spelt flour, organic cane sugar (reduced it to 1/2 cup to cut back on sugar) I also added a tsp of cider vinegar to activate the baking soda and they rose up wonderfully. I substituted coconut sugar for brown sugar for the crumble as well. Skipped the drizzle but maybe next time.
Rhonda says
Just saw this recipe and made the muffins. They are really great. I used the recipe to the T except for adding 1/2 teaspoon baking powder and placed blueberries on top. My children enjoyed them😀😀
L says
Where do you shop? I have to double the cost of many ingredients just at my local grocery store. I’m in the north east.
Melissa says
I'm from Europe.
Jenny says
I’m giving it five stars now because it was a very easy and quick recipe.
And because I can’t just do things as directed here we’re my alterations and mistakes (lol):
I divided the flour into 3 different flours: Unbleached White, Spelt and Wheat Bran with a little extra spelt because my bananas were huge.
I divided my sugar between 3 sugars: White, Brown and Coconut Date Palm.
And then I added baking powder to my dry because I assumed it was called for and then realized it was supposed to be salt. 🤦🏼♀️
They’re currently baking. I got 16 full to the top muffins out of this recipe. So let’s see what happens 😂
Kim B says
These are delicious! I added some vegan chocolate chips and didn't make the glaze (yet!) SO GOOD!
Joane says
Yummmm!!! Tripled the recipe to share end product with friends. Batter was a little dry so I chopped up some pineapple rings and added some of the juice. Filled cups to top and put crumb sprinkles. Rose nicely, not flat at all. Omg.. I’m sure the icing will knock this baby out of the park. This is a definite keeper. Thank you!
Cindy says
I made this gluten free by using 2 1/2 cups of oat flour instead of all purpose flour and sugar free by using slightly less than 1/2 cup of a stevia/monk sweetener instead of sugar. Batter was a bit dry so added oat milk to thin it out. Delicious!