Fluffy vegan banana muffins with a crumb topping and gorgeous cafe-style high tops. They come together in one bowl and are easy to make!
Why you'll love this recipe
TEXTURE: Fluffier than typical vegan banana bread but denser than regular cake. The soft interior of the muffins is complemented by a glorious crunchy crumb topping.
TASTE: These muffins are loaded with bananas, brown sugar and cinnamon and have a nostalgic kick!
DIFFICULTY: Really easy to make and great for beginners! The muffins (minus the crumble) come together in just one bowl which means there are fewer dirty dishes :).
APPEARANCE: I carefully developed this recipe so you can get gorgeous high muffin tops using a regular USA muffin pan!
Ingredients to make vegan banana muffins
You'll need a few common pantry ingredients including:
Notes about the ingredients and substitutions
Ripe bananas. The riper your bananas, the sweeter and more banana-flavored these muffins will be!
All-purpose plain flour for the fluffiest muffins. For healthier muffins, you can use whole wheat or spelt flour.
Brown sugar for the best flavor and color. Brown sugar provides gives a hint of caramel/molasses and makes the muffins a beautiful golden brown color. Coconut sugar works similarly and is best if you like your muffins less sweet and are happy for them to be darker in color. Alternatively, regular sugar or even a granulated sugar replacer will work.
Ground cinnamon and lots of it! 3 teaspoons might sound like a lot, but we're baking 12 large muffins so the cinnamon is needed!
Baking powder and soda. Double baking agents help make sure these muffins are FLUFFY!
These banana muffins don't contain any eggs and don't need special egg replacers such as flax eggs. In this recipe, the extra banana helps bind the ingredients (which eggs can do) and the extra raising agents give the muffins extra lift (which eggs do as well).
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
How to make vegan banana muffins
First, add all your ripe bananas to a large bowl and mash them well. You can use a fork, potato masher or even an electric whisk!
Add all your wet ingredients (including the sugar) to your mashed banana and stir. We're adding sugar at this stage as the immediate contact with the liquid ingredients helps it dissolve quicker.
Then add all your dry ingredients (flour, baking agents and cinnamon) and fold the batter until combined.
Making the crumb topping (optional)
If you want to save a dirty bowl, divide the muffin batter into your muffin pan and use the same bowl to make the crumb topping!
The topping is super easy - just mix everything in a bowl until crumbly. I like to leave some big and small crumbs for texture.
Tips for assembling and baking the muffins
I recommend dividing the muffin batter is to use an ice cream scoop! It's easier, less messy and allows you to divide your muffin batter evenly.
As you can see, I filled the muffin pan almost to the top. This means that the final muffins are really large! However, I know all muffin pans are different so yours might be a little smaller or larger.
My TOP tip for getting high muffin tops
For this recipe, I tested a few easy 'tricks' that bakers use to get really high tops. Some tricks include resting the muffin batter overnight and adding less liquid.
However, the BEST trick is to bake only 6 muffins at a time (in a 12-cavity muffin tray). Here you'd space out the muffins so they only sit diagonally from each other. This allows more of the hot oven air to bake the muffins allowing them to rise quicker! If you only have one muffin tray, you will have to bake the muffins in 2 lots.
Note: the pictures below don't show the spacing.
These vegan banana muffins are amazing by themselves. However, you can add more flavor and texture by adding:
- Chopped pecans or walnuts
- Chocolate chips
- Blueberries, fresh or frozen (If you add a lot of blueberries, you may end up with 13 muffins rather than 12)
- Skip the crumb topping and add flaked almonds on top, similar to my lemon poppy seed muffins
To mix in these ingredients, I recommend folding your batter until just before it's combined so there are still some pockets of flour. Then throw in your add-ins and fold until just combined. If you'd like a visual guide of when/how to do this, check out the pictures in my vegan blueberry banana bread recipe.
Expert tips and customizations
I haven't tested these using gluten-free flour. However, you may be able to use a high-quality 1:1 gluten-free flour such as Bob Red Mills.
My top recommendation is to use coconut sugar. It works similarly to brown sugar and doesn't weigh down baked goods! I do not recommend maple syrup as it'll be too heavy for this recipe.
These muffins freeze very well! Store them in food wrap or an air-tight container in the freezer for up to 1 month. You can reheat them in the microwave or in the oven for a crispy top.
More vegan banana recipes
Vegan Banana Muffins
- 3 x (~360g total) very ripe medium bananas, (about 1 ⅔ cups of mashed banana, note 1)
- 1 cup (190g) brown sugar, coconut sugar, regular sugar, or granulated sweetener of choice e.g. erythritol
- ½ cup (125g) dairy-free milk
- ½ cup (125g) light-tasting vegetable oil
- 1 tablespoon white or apple cider vinegar, (optional)
- 1 teaspoon vanilla extract, (optional)
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with liners.
To make the vegan banana muffins:
- Add the bananas to a large mixing bowl and mash until it forms a thick lumpy paste. Add the rest sugar and rest of the wet ingredients and mix until thoroughly combined.
- Add all of the dry ingredients and mix until just combined. Some lumps are fine, as long as there aren't lumps of flour.
- Use an ice cream scoop or a spoon to divide the batter in your muffin pan. The muffin batter should be close to the top of each cup (check the reference images above, note 2).
To make the crumb topping (optional):
- Using the same bowl, add all ingredients for your crumb topping. Mix with a spoon or your fingertips until combined and the mixture is flaky and crumbly
- Generously sprinkle the crumb topping onto your muffins.
Baking and storing the muffins:
- Bake the muffins for 23-27 minutes or into you can insert a toothpick in a muffin and it comes out mostly clean. The muffins have a lot of banana so a few crumbs on your toothpick are okay.
- Allow the muffins to cool in the muffin pan for 15 minutes (or until they aren't too hot to handle). Then place them on a cooling rack.
- Enjoy the vegan banana muffins warm or at room temperature. They're perfect by themselves or with some vegan butter.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. If the crumb topping softens over time, you can reheat them in the oven for 10 minutes at 160°C (320°F) or until heated through.
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