Vegan Banana Muffins

Fluffy vegan banana muffins with a crumb topping and impressive cafe-style high tops. The muffins use only 8 key ingredients and come together in one bowl!

Ingredient notes and substitutions

Ripe or overripe bananas. The riper your bananas, the sweeter and more flavorful your muffins will be!

All-purpose flour for the fluffiest muffins. For healthy banana muffins, you can use whole wheat or spelt flour.

Brown sugar for depth of flavor. Coconut sugar will work and will make your muffins darker in color and less sweet. Regular sugar or a granulated sugar replacer will also work.

Non-dairy milk. You can use any milk for example, soy milk or almond milk. Even water will work!

Baking powder and soda. Double baking agents help make sure these muffins are FLUFFY!

You don't need to prepare any egg replacers such as flax eggs. I've added extra bananas to help bind the ingredients and extra raising agents to give the muffins more lift.

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 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 bananas and stir. We're adding sugar with the wet ingredients to help it dissolve more quickly.

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 one less bowl to wash, divide the muffin batter into your muffin tin 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.

If you'd like to add other ingredients to your crumble, such as oats, check out the crumble topping I used for my carrot cake muffins.

The easiest way to divide the batter

I recommend dividing the muffin batter using an ice cream scoop! It's easier, less messy and allows you to divide your muffin batter evenly.

I filled each muffin cup close to the top with a USA muffin pan. This encourages the muffins to develop really large tops! All muffin pans are different so your muffins may look slightly different.

Tip: Next-level muffin tops

The EASIEST and best way to get high muffin tops is to fill only every second muffin cup (not pictured below). This allows more of the hot oven air to circulate each muffin and encourages them to rise quicker.

If you have one 12-cavity muffin tray, you'll bake only 6 muffins at a time and in 2 lots.

I tested a few other 'tricks' for getting high muffin tops for example resting the batter overnight and adding less liquid. However, spacing the muffins apart is the quickest and tastiest method.

Optional add-ins

These vegan banana muffins are amazing by themselves. However, you can take them to the next level by adding:

• Chopped pecans, walnuts or nuts of choice.
• Dark chocolate chips (or see my vegan choc chip muffins)
• 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, just like my lemon poppy seed muffins

For any add-ins, I recommend folding your batter until just before it's combined so there are still some pockets of flour. 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

More vegan banana recipes

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