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!
Vegan Banana Crumb Muffins
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.
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