Vegan Banana Muffins with Cinnamon Streusel are the comforting home-baked treat to satisfy your sweet tooth in a dairy-free and egg-free fashion.
Vegan Banana Muffins with Cinnamon Streusel
Vegan Banana Muffins with Cinnamon Streusel are sweet, moist, and tender on the inside with a crisp topping. They take less than 10 minutes to whip together for an easy and healthy breakfast or snack.
To be honest, I used to not like banana bread at all. It might have been because all of the banana bread I had as a kid were a bit plain and dry. That’s why I was inspired to remake this American classic in a totally new and totally unique way.
These adorable muffins are not only dairy-free and 100% vegan, but they’re also incredibly flavorful and strike the perfect textural balance. Every bit is soft and tender on the inside with a crisp, sweet crumble topping. To me, that’s muffin perfection!
How to Make Vegan Banana Muffins with Streusel Topping
Ready to make these delicious fall-spiced muffins? Here’s what you need to know to do it yourself.
You’ll need the following ingredients to make these tender streusel-topped muffins:
Ripe bananas. Make sure they’re nice and ripe! That way, they’ll be naturally sweeter and easier to mash.
All-purpose flour. I recommend organic flour to ensure it’s fully vegan.
Warming sices. These muffins are flavored with cinnamon, nutmeg, allspice and a touch of sea salt.
Almond milk. Feel free to use any non-dairy milk in this recipe.
Apple cider vinegar. This turns your plant-based milk into buttermilk for extra tang and to help activate the baking powder.
Vegetable oil. If you prefer, swap the vegetable oil for coconut oil or melted vegan butter.
Crumble Topping for Vegan Banana Muffins
Whatever you do, do not leave out the sweet, buttery streusel topping on these muffins. It’s easy to put together and you’ll b so glad you did it!
To make the crumble topping, simply blend together flour, brown sugar, nuts, and spices. Sprinkle each muffin generously with your topping before baking. Then, as they bake, the crumble will firm up and become a deliciously sweet, crisp coating on each muffin.
Nut-Free Vegan Banana Muffins
You can easily make this recipe nut-free with a few simple swaps:
Use nut-free milk, such as oat, hemp or soy milk in the muffin batter.
Omit the pecans and walnuts in the crumble topping.
Otherwise, this is a very allergy-friendly recipe, as it’s dairy-free, egg-free, and can even be made gluten-free. To do so, swap out the flour for an all-purpose gluten-free flour blend, such as Bob’s Red Mill.
You can store these muffins in an airtight container in the freezer for up to five days.
Or, freeze them for up to two months. You can defrost the muffins on the counter before serving.
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1/2cupAlmond milk(You can use your fave plant-based milk!)
1Tbspapple cider vinegar
1/4cuppure maple syrup(See Notes!)
1/4cupvegetable oil(See Notes!)
1/2cuporganic all-purpose flour
1/2cuporganic brown sugar
1/4cupvegan butter, partially melted
1/2cuppecans, roughly chopped
1/2cupwalnuts, roughly chopped
Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
Preheat your oven to 400F. Lightly grease your muffin pan (for larger muffins) or for standard muffins, line the wells with liners.
In a large bowl, combine the mashed bananas, oil, maple syrup, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
Next, stir in flour, baking powder, baking soda, organic brown sugar, cinnamon, nutmeg, allspice, and sea salt and mix until well incorporated! **NOTE: DO NOT OVER-MIX!**
**NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 Tbsp at a time.**
Divide the batter evenly among the wells of the prepared muffin pan.
For the Crumble Topping:
Add the flour, organic brown sugar, chopped pecans, walnuts, cinnamon, and nutmeg into a medium bowl, combining them together using a pastry blender. **NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.** Add the partially melted vegan butter and using a spatula, mix until well combined and 'crumbly-like'.
Now, evenly sprinkle the crumble topping atop each muffin batter until fully covered and place it in the oven.
Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.
To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.
Tips & Tricks
STORAGE: Can be tightly sealed in the refrigerator for up to 5 days. Can be frozen for up to 2 months in a freezer safe bag.
MUFFIN SIZE: This recipe can make 8 Jumbo muffins OR 12 standard muffins, if desired.
SWEETENER: If you choose to opt out of brown sugar, you can always substitute with pure cane sugar, coconut sugar, additional pure maple syrup (which requires less milk), Agave, or Date syrup as well.
OIL: Instead of vegetable oil, you can also use coconut oil or vegan butter, if preferred.
GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**