30-Minute Recipes/ Breakfast

Vegan Banana Crumb Muffins

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!

Vegan banana crumble muffins on a plate.

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.

Vegan banana crumble muffins in the pan.

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.

Vegan banana crumb muffins in a bowl.

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!

Vegan banana crumb muffins cut open on a plate.

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 crumble muffins on a plate.

Vegan Banana Crumb Muffins

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!
5 from 4 votes
Print Pin Recipe Rate
Course: Breakfast, Snack
Cuisine: American
Total Price: $2.65
Price per Serving: $0.27
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 10 muffins
Calories: 288kcal


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

  • 1/3 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:

  • 1/3 cup icing sugar - $0.25
  • 2 - 3 teaspoons plant milk - $0.01


  • 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.


Find us on Instagram@cilantro_and_citronella
Find us on Facebook@thestingyvegan


Calories: 288kcal | Carbohydrates: 51g | Protein: 3g | Fat: 7g | Sodium: 364mg | Potassium: 157mg | Fiber: 1g | Sugar: 25g | Vitamin A: 130IU | Vitamin C: 3.1mg | Calcium: 9mg | Iron: 1.4mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Get The Cookbook!

This page contains affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. See disclosure policy.

Get the 14-day meal plan!


  • Reply
    November 12, 2018 at 1:12 pm

    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.

  • Reply
    January 16, 2019 at 2:54 am

    Can you use wheat flour instead of all purpose flour? Thanks!

  • Reply
    January 30, 2019 at 5:57 pm

    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!

  • Reply
    February 13, 2019 at 5:35 pm

    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!

  • Reply
    Ronda Gilbert
    August 8, 2019 at 10:25 pm

    5 stars
    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

  • Reply
    August 22, 2019 at 7:30 pm

    5 stars
    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!

  • Reply
    July 23, 2020 at 7:17 pm

    5 stars
    Brilliant recipe! I discovered it a year ago and cannot tell you how many times I made it since then! Thank you ☺️

  • Reply
    October 28, 2020 at 2:46 pm

    5 stars
    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.

  • Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.