Vegan Banana Muffins
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!
Servings: 12 muffins
Ingredients
Wet ingredients
- 3 x (~360g total) very ripe medium bananas, (about 1 ⅔ cups of mashed banana, note 1)
- 1 cup (190g) packed brown sugar, coconut sugar, regular sugar, or granulated sweetener of choice e.g. erythritol
- ½ cup (125g) dairy-free milk, room temperature
- ½ cup (125g) neutral flavored oil
- 1 tablespoon white or apple cider vinegar, or lemon juice (optional)
- 1 teaspoon vanilla extract, (optional)
Dry ingredients
- 3 cups (375g) all-purpose plain flour, whole wheat flour or spelt flour, spooned and leveled (note 2)
- ½ cup (60g) chopped walnuts, or pecans (optional)
- 3 teaspoons ground cinnamon
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
Crumb topping (optional)
- ½ cup (65g) all-purpose plain flour
- 3 tablespoons (35g) packed brown sugar, coconut sugar, regular sugar, or granulated sweetener of choice
- 2 tablespoons (30g) vegan butter, margarine or coconut oil, melted and cooled
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with paper 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 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 3).
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 until 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.
Notes
- For the best results, I recommend weighing your bananas. The weight measurement was taken after I peeled the bananas.
- To spoon and level your flour, fluff up the flour in its container, use a spoon to add flour to a measuring cup, then level it off with a knife. Using a measuring cup to scoop flour out of a container will pack in too much flour and result in dry and dense muffins. Alternatively, use the grams measurements.
- For the highest muffin tops, I recommend baking 6 muffins at a time in a 12-cup muffin tray. Spacing apart the muffins allows the hot oven air to bake them faster, resulting in higher tops. This means you'll need to bake the muffins in 2 lots.
Nutrition
Serving: 1 muffin without topping | Calories: 330kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Sodium: 171mg | Potassium: 187mg | Fiber: 2g | Sugar: 19g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg
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