Vegan Banana Muffins

A vegan banana muffin with crumble topping.

4.95 from 18 votes

These vegan banana muffins are perfect for quick on the go breakfast idea. Just like your favorite from your local bakery, they are an absolute must in your recipe collection.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 280kcal

Author: Andrew Bernard

Ingredients

Wet Ingredients

3 ripe bananas
1 cup vegan butter, softened
½ cup dairy free milk
¼ cup maple syrup
1 tsp vanilla

Dry Ingredients

3 cups flour (see post if gluten free)
¾ cup white sugar
¾ cup brown sugar
2 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon sea salt
2 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts, OPTIONAL

Optional Crumb Topping

⅓ cup flour
2 tablespoon brown sugar
½ teaspoon cinnamon
2 tbsp vegan butter

Instructions

Preheat oven to 350 degrees.
Peel and add the bananas to a mixing bowl. Blend together with a mixer on medium until no large chunks remain.
Add softened vegan butter, dairy free milk, maple syrup and vanilla. Blend again just until combined.
Add all dry ingredients and fold just until combined again, careful not to over mix.
Fold in chopped walnuts with a spatula, if adding.
Fill muffin cups ¾ of the way full and then place in the oven.
For regular or large muffins, Cook at 350 for 30-40 minutes or until a toothpick inserted comes out clean.
For mini muffins, cook for 12-15 minutes.
*For the optional crumble topping, add all the ingredients together and mix with a fork. Add on top before putting in the oven.

Video

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Facts do not include walnuts or optional crumb topping.

Nutrition