Easy Vegan Banana Muffins with Streusel. These Soft and Fluffy Banana Bread muffin come together quickly and make for a great breakfast or snack. Add nuts, berries for variation. Vegan Soy-free Recipe. Can be nut-free. [wprm-recipe-maker]
Banana Streusel Muffins are the best bake in any season. Use up the ripe bananas by blending them with non dairy milk and sweetener, then mixing up with the flours, oats, spices and leavening, then top with a streusel or some chopped nuts and bake! These muffins are great to snack on, for breakfast or any time of the day.
For a gluten-free version try my GF Banana Muffins. Add in some fresh berries, more oats, nuts and seeds of choice and make a big batch of Banana Muffins.
Ingredients for Vegan Banana Muffins
- For the wet mixture you need ripe bananas, non dairy milk, maple syrup or sugar of choice, oil, apple sauce, vinegar and vanilla extract
- For the dry ingredients, you need flour, oats, coconut. you can add in nuts and seeds of choice.
- For the streusel, you need flour, sugar, salt and oil
Tips to make soft banana muffins
- Blend the bananas for an even mixture, which helps reduce dry or gummy patches.
- These muffins get sweeter, more moist with time as the moisture and sweetness from the bananas gets absorbed into the flour. So they are best a few hours after baking.
- These muffins do not need much sugar if using nicely ripe bananas. You can top with some chopped nuts and skip the streusel for a lower sugar muffin.
- Store them covered by a towel or a container with just a bit of air circulation to cool. This helps reduce the moisture loss during cooling, keeping them soft.
How to make Vegan Banana Streusel Muffins
Add all the wet ingredients in a blender and blend until smooth. Add 1.5 cups flour and other dry ingredients to a bowl and mix. Add the blended mixture and mix until combined.
Add flour 2 tbsp at a time to make batter that is just slightly stiff. Pour into lined muffin pan
Make the streusel by mixing the flour, sugar, salt and cinnamon. Add enough oil to make a crumbly mixture. Drop the streusel on the batter.
Bake at 375 deg f for 20 mins then reduce to 350 deg and bake for another 10 mins or so.
Cool for 10 mins, then remove from the muffin tin.
More Muffins to try
- 1 Bowl Chocolate Peanut Butter Banana Muffins. GF option
- Turmeric Carrot Chia Muffins. Golden sunshine
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Blueberry Muffins.
- Chia Orange Cranberry Muffins
Gluten-free Bakes
- GF Cashew Butter Chocolate Marble Cake.
- Gluten-free Cinnamon Roll Bread yeast-free.
- GF Carrot Banana Bread – Also grain-free.
- Sweet Potato Crumb Cake. GF
- Banana Muffins. GF
Vegan Banana Muffins with Streusel
Ingredients
Wet:
- 2 ripe bananas
- 3/4 cup (177.44 ml) non dairy milk such as almond milk ,light coconut milk or oat milk
- 1/4 cup (59.15 ml) maple syrup or sugar , add 2 tbsp more sugar for sweeter if you like
- 3 tbsp oil
- 2 tbsp applesauce
- 1 tsp apple cider vinegar or white vinegar
- 1 tsp vanilla extract
Dry:
- 2 cups (250 g) flour (I use 1 2/3 cup all purpose and 1/3 cup whole wheat or spelt flour)
- 1/4 tsp salt
- 1-2 tsp spices such as cinnamon , pumpkin pie spice or gingerbread spice
- 1/4 cup (20.25 g) oats
- 1/4 cup (20 g) shredded coconut
- 2 tsp baking powder
- Optional add ins: 3-4 tbsp chopped nuts seeds
Streusel: (optional)
- 1/4 cup (31.25 g) flour
- 1/4 cup (40 g) coconut sugar or other sugar
- 1/2 tsp cinnamon
- 2 tbsp vegan butter or oil (add 1/8 tsp salt if using oil)
Instructions
- All all of the wet ingredients to a blender and blend until smooth.
- Add 1.5 cups flour and other dry ingredients to a bowl and mix well. Add blended banana mixture and mix until combined.
- Add flour 2 tbsp at a time to make batter that is just slightly stiff.
- Pour into lined muffin pan and fill to 2/3, Preheat the oven to 375 deg F (190 C).
- Make the streusel: Mix the flour, sugar and cinnamon. Add in vegan butter and oil and mix to make a crumbly mixture
- Sprinkle liberally on the batter in the muffin pan.
- Bake at 375 deg F for 20 mins then reduce to 350 deg F (180 C), and bake for another 10 mins or so. Check with a toothpick in the center.
- Cool in the pan for 10 mins then remove from the pan and cool completely lightly covered by a towel.Store: Store covered on the counter for the day. Refrigerate for upto 5 days.
Notes
Nutrition
Maneesha says
December 4, 2019 at 5:09 amThis looks great! Can it be made with spelt flour only, instead of all purpose and spelt flour?
Richa says
December 4, 2019 at 12:52 pmyes. you’ll prob need just 1.5 cups of it. Add a thick streusel on top as that will help reduce moisture loss. Whole grain baking loses moreemoisture than all purpose. Also add an extra tbsp oil in the batter
Allison Smith says
December 5, 2019 at 8:16 amAdd some Vegetable Glycerine to your muffins and cakes, this prevents the cake having a dry texture and a good crumb
Colleen Murphy says
December 5, 2019 at 10:23 amHi these look delicious, how would I make these oil free?
Richa says
December 5, 2019 at 12:46 pmomit the oil from the muffins. you’ll need a few tbsp less flour inthe batter.
For the streusel, use smoothnut butter, or just top the batter with chopped up nuts.
Colleen Murphy says
December 5, 2019 at 4:52 pmThank you!!
Syd says
December 5, 2019 at 11:00 amI have everything except the shredded coconut, what can I do 😩?
Richa says
December 5, 2019 at 12:47 pmomit it 🙂
Sue says
December 6, 2019 at 5:46 amThese were good fresh, but even better today. Only sub was avo oil for coconut oil n streusel. Thanks Richa.
Richa says
December 6, 2019 at 10:48 amyes the banana flavor anf moisture makes them better the next day!
Arif Ahmed says
December 7, 2019 at 5:34 amHi Richard
The recipie is so detailed. Sometime wanna try this at home.
And of course to mention your blog is very engaging
Janine says
December 8, 2019 at 2:56 pmThese banana streusel muffins are beyond amazing. I left the shredded coconut out, as I was out, but the muffins seemed perfect anyway.
Richa says
December 8, 2019 at 3:20 pmawesome!
Eileen says
January 4, 2020 at 6:50 amCan I make these with gluten free flour like cassava flour?
Richa says
January 6, 2020 at 7:23 pmhavent tried cassava flour, you can try it in my glutn-free muffins https://www.veganricha.com/?s=gluten+free+banana
Krystel says
February 15, 2020 at 9:45 pmThanks for your receipe. Would this receipe work with gluten free flour mix instead or recommended on receipe?
Richa says
February 16, 2020 at 12:37 pmdepends on thte blend. rice flour based blends dont rally work out for me
Jennifer says
March 17, 2020 at 10:17 amCan the oats be left out or replaced with something? I only have steel cut & I’m in the middle of the recipe 🤯
Richa says
March 17, 2020 at 2:43 pmyes leave them out
Malak says
April 5, 2020 at 5:38 amI don’t have applesauce, what can I use instead?
Richa says
April 5, 2020 at 5:20 pmnon dairy milk
Malak says
April 6, 2020 at 1:44 amI made my own applesauce and it was great! Thank u so much for the recipe!
Quetta says
April 12, 2020 at 6:36 pmThank You For A Great Recipe! I Just Made These. I Added Roasted Walnuts With Maple Syrup And Cinnamon On Top. Delicious!!
Quetta says
April 13, 2020 at 7:42 amThank You For A Great Recipe! I Just Made These And They Turned Out Great! I Roasted Walnuts With Maple Syrup And Cinnamon And Sprinkled Them On Top! Delicious!!
Veronica says
April 16, 2020 at 9:15 pmAlmong flour work as well?
Vegan Richa Support says
April 21, 2020 at 10:07 pmi suggest trying my GF Banana muffins Vegan Gluten free Banana Muffins and you could make the streusel topping with almond flour as well.
Holly says
April 17, 2020 at 2:31 pmAbsolutely OUTSTANDING!!! I am completely obsessed with this recipe!!! I made 2 changes: 1. increased the cinnamon (I LOVE cinnamon) and I needed a bit more oil for the streusel (I used coconut oil – yum!). Cannot say enough about how delicious and moist and wonderful these muffins are!!
Vegan Richa Support says
April 18, 2020 at 1:00 pmthank you ! yes, cinnamon works well in this recipe