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Vegan Cinnamon Banana Crumble Muffins
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5 from 6 votes

Vegan Cinnamon Banana Crumble Muffins

Vegan Cinnamon Banana Crumble Muffins--perfectly 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. 
Course Breakfast, Brunch, Dessert, Snack
Keyword banana, banana bread, breakfast, brunch, crumble, dairy-free, dessert, muffins, pecans, recipe, sweet, vegan, walnuts
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 servings
Author Shanika | Orchids + Sweet Tea


  • 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


  • 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!


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.