Vegan Cinnamon Banana Crumble Muffins

August 15, 2018

Vegan Cinnamon Banana Crumble Muffinsperfectly sweet and moist, is a great balance between tender and crunchy, and 100% delicious! It takes less than 10 minutes to whip together the batter for these muffins, but it makes for a great healthy alternative for a little sweetness in the morning for breakfast, a midday snack or even for quick dessert. 

Vegan Cinnamon Banana Crumble Muffins

When it comes to banana bread, in the past, I rarely wanted to eat it. Perhaps it was due to my family’s traditional way of making it (I come from a Jamaican household).

Perhaps it was the ‘plainness” of it. Either way, I just wasn’t a fan of it.

Since making banana bread on my own terms (especially the vegan version), I’ve become addicted! YUM!

I’m not sure if my addiction has anything to do with the fact that they’re moist or the crunch from the crumble, but I’m a new believer in all things Banana Bread!

Vegan Cinnamon Banana Crumble Muffins

I can still smell these muffins baking in the oven with a loud aroma of banana and cinnamon, coupling together to create such a captivating smell. Much like this Vegan Cinnamon Crunch Banana Bread. 

Vegan Cinnamon Banana Crumble Muffins

Oh how I LOVE these little muffins! Honestly, I think that these are the best muffins I’ve ever made!

I guess that’s why I felt inspired to add a nice crunch to these muffins.

I wanted them to as close to my Banana bread as possible AND I must say that adding a crunch to this WORKS PERFECTLY! Speaking of crumble, I did make these Cranberry Orange Crumble Muffinswhich are EVERYTHING!

These muffins are moist and tender, with a great orange flavor and burst of cranberries and crunch in every bite. What more can you ask for in one sweet treat?

But if you’re not much of a muffin fan, you can try this Baked Strawberry Banana French Toast Casserole. This the epitome of an evolutionary dish for all the bold flavor lovers!

Of course, I chose to keep things a little more traditional (at least for the most part!) with these Loaded Spinach, Bacon, Egg, + Cheese Sweet Potato Boats.

Packed with a velvety roasted inside of mashed sweet potato tossed in shredded sharp cheddar cheese, topped with spinach, fluffy scrambled eggs, and a bold flavor from the brown sugar bacon; these boats are the perfect way to kick-start your day, meal prep for the week ahead, or even to enjoy for brunch.

Vegan Cinnamon Banana Crumble Muffins

Let’s dig right into this recipe, shall we?

Preheat your oven to 350 degrees Fahrenheit and line a 12-cavity cupcake/muffin pan with parchment liners (or grease it using vegan butter).

In a large bowl, combine the mashed bananas, vegetable oil, and coconut milk together and mix until well combined.

Then stir in both flours, the baking powder, baking soda, organic brown sugar, maple syrup, cinnamon, vanilla extract, and sea salt and mix until well incorporated! **Try not to over-mix!**

Scoop batter in the prepared cupcake/muffin pan (about 1 Tbsp in each) and make the crumble topping!

For the Crumble Topping: Place the organic all-purpose flour, organic brown sugar, chopped pecans and walnuts, and cinnamon in a medium bowl, mixing them together until well combined. Add the partially melted vegan butter and using a spatula, mix until well incorporated.

Now evenly sprinkle the crumble topping atop your batter and place it in the oven. Bake for 20-25 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.

Once done, remove muffins from oven and let them cool for a bit (about 10 minutes) before removing them from the cupcake/muffin pan.

Bon Appetite!

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If you choose to make these Vegan Cinnamon Banana Crumble Muffins or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Vegan Cinnamon Banana Crumble Muffins

Vegan Cinnamon Banana Crumble Muffins

Vegan Cinnamon Banana Crumble Muffins

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
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Ingredients

  • 3 ripe organic bananas, mashed
  • 1 cup organic whole wheat pastry flour (I use Bob's Red Mill)
  • 1/2 cup organic all-purpose flour (I use Bob's Red Mill)
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup organic brown sugar, Vegan-approved! (I use Sugar in the Raw!)
  • 1/3 cup Coconut milk (You can use your fave plant-based milk!)
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 cup vegetable oil (See Notes!)

Crumble Topping:

  • 1/2 cup organic all-purpose flour (I use Bob's Red Mill)
  • 1/2 cup organic brown sugar (I use Sugar in the Raw; See Notes!)
  • 1 tsp ground cinnamon
  • 1/4 cup vegan butter, partially melted (I use Earth's Balance)
  • 1/2 cup pecans, finely chopped
  • 1/2 cup walnuts, finely chopped

Instructions

  • Preheat your oven to 350 degrees Fahrenheit and line a 12-cavity cupcake/muffin pan with parchment liners (or grease it using vegan butter).
  • In a large bowl, combine the mashed bananas, vegetable oil, and coconut milk together and mix until well combined.
  • Then stir in both flours, the baking powder, baking soda, organic brown sugar, maple syrup, cinnamon, vanilla extract, and sea salt and mix until well incorporated! **Try not to over-mix!**
  • Scoop batter in the prepared cupcake/muffin pan (about 1 Tbsp in each) and make the crumble topping! 

For the Crumble Topping:

  • Place the organic all-purpose flour, organic brown sugar, chopped pecans and walnuts, and cinnamon in a medium bowl, mixing them together until well combined. Add the partially melted vegan butter and using a spatula, mix until well incorporated.
  • Now evenly sprinkle the crumble topping atop your batter and place it in the oven. Bake for 20-25 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.
  • Once done, remove muffins from oven and let them cool for a bit (about 10 minutes) before removing them from the cupcake/muffin pan.
  • Bon Appetite!

Tips & Tricks

STORAGE: Can be tightly sealed without refrigeration for up to 5 days. However, best when refrigerated and slightly warmed before eating.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
OIL: Instead of vegetable oil, you can also use coconut oil, if preferred.

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Vegan Cinnamon Banana Crumble Muffins.

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  1. I made these for my vegan daughter for a big birthday brunch with extended family. They were a huge hit with everyone! I substituted macadamia-nut milk for the coconut milk. Other than that I followed it exactly. I could have halved the topping for my liking. Thank you so much for sharing this great recipe!

    • Hi Kate! I’m so happy to hear that these were a hit for such a special moment! They really are one of my faves! 🙂

  2. Hi! I was wondering what the carb count for one muffin is? My son is a diabetic and wanted to know before diving into the deliciousness😀

    • Hi Blair! I’m not 100% sure of the exact calorie count, however, from rough calculations one muffin should be 40-60 calories. Rest assured, you can always opt out of using brown sugar and just use the amount of maple syrup listed to reduce the sweetness since your son is diabetic. You can also reduce the 1/2 cup amount of brown sugar for the topping to about 1/4 cup instead as well. I hope that he enjoys this! 🙂

  3. Hi! This recipe looks amazing, and I am so excited to try. I have one question: In the directions it says to add coconut milk, but in the recipe notes it doesn’t list that as an ingredient, so I am unsure how much to measure. How much plant milk goes into the batter? Thank you!

    • Hi Kati! I am so sorry! I didn’t realize that I missed the amount of milk. I used 1/3 cup. I’ve updated the recipe now! Thanks so much for pointing that out! Enjoy! 🙂

  4. I have bookmarked your blog for the fantastic dessert creations. I love that you also create vegan, gluten-free and dairy-free recipes. This cinnamon banana crumble muffin recipe is a keeper.

    • Thanks so much, Jayne! Yes, I love trying vegan ingredients and I’ve since tried gluten-free and enjoy it as well. I hope that you enjoy some of these sweets!