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Stack of Vegan Cinnamon Banana Crumble Muffins.
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5 from 7 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. 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Dessert, Snack
Keyword: banana, banana bread, breakfast, brunch, crumble, dairy-free, dessert, muffins, pecans, recipe, sweet, vegan, walnuts
Servings: 12 muffins
Calories: 283kcal
Author: Shanika

Ingredients

MUFFINS:

  • 3 ripe organic bananas, mashed
  • 1 ½ cup organic all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • teaspoon ground allspice
  • ½ teaspoon sea salt
  • ¼ cup organic brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup Almond milk (You can use your fave plant-based milk!)
  • 1 tablespoon apple cider vinegar
  • ¼ cup pure maple syrup (See Notes!)
  • ¼ cup vegetable oil (See Notes!)

CRUMBLE TOPPING:

  • ½ cup organic all-purpose flour
  • ½ cup organic brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ cup vegan butter, partially melted 
  • ½ cup pecans, roughly chopped
  • ½ cup walnuts, roughly chopped

Instructions

TO MAKE THE MUFFINS:

  • 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 tablespoon at a time.**
  • Divide the batter evenly among the wells of the prepared muffin pan.

TO MAKE 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.
  • Bon Appetit!

Notes

  • 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, ¼ cup at a time.
 

Nutrition

Calories: 283kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 253mg | Potassium: 99mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1mg