Vegan Banana Muffins with Streusel Topping

Have some bananas going bad?ย Don’t fret, I have the recipe for you! Vegan banana muffins with walnuts topped with a sweet, sugary streusel topping makes these muffins to die for. Perfect for brunch or a quick breakfast on the go, this healthy (ish) muffin recipe is a must try.

vegan banana muffins with streusel topping

Let’s give it up for muffins!

Vegan banana muffins to be exact.

What makes these muffins so good? Three words. Cinnamon. Streusel. Topping.

People think it’s bananas (pun intended) that these banana muffins are vegan, but it’s the truth. Bananas actually work as a binding agent in baking (no need for eggs) and in this recipe, we use flax “eggs” too.

We also use coconut oil in substitution for butter and whole wheat flour instead of all-purpose. Now you see why I call them healthy-ish?!

Whip up a batch in less than an hour, and set yourself up with yummy grab-and-go breakfasts or snacks all week!

overhead view of sugar, brown sugar, almond milk, baking ingredients, bananas in measurement bowls on a large plate

Ingredients

  • Flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • Bananas
  • Unsweetened almond milk
  • Cane sugar
  • Brown sugar
  • Vanilla extract
  • Coconut oil
  • Whole wheat flour
  • Baking soda
  • Baking powder
  • Salt
  • Cinnamon
  • Walnuts

For the Streusel Topping You Need:

  • Whole wheat flour
  • Cane sugar
  • Brown sugar
  • Coconut oil
  • Cinnamon
four steps for how to make the muffin batter

How to make vegan banana muffins

  1. First, preheat the oven to 400 degrees Fahrenheit. Then make the flax egg: Simply mix together the ground flax seed and water in a small bowl, and let sit while you prepare the remaining ingredients. Mash the bananas in a large bowl with a fork, and then add almond milk, sugar, and coconut oil.
  2. Whisk together well to form a smooth wet batter.
  3. Now add the flax egg and dry ingredients to the wet ingredients, and stir until just combined. Don’t over mix!
  4. Lastly, fold in the walnuts.
muffin tin filled with batter and topped with streusel crumble

Make the Streusel Topping and Bake

Combine the streusel topping ingredients in a small bowl. It should be nice and crumbly!

Grease a muffin pan or line with baking cups. Scoop the batter into the muffin cups so they are almost filled to the top. Then sprinkle the streusel crumble evenly on top.

Bake in the preheated oven for 18-20 minutes. Poke the center with a toothpick to check for doneness. The toothpick should come out clean.

Cool the banana muffins on a wire rack, and try not to eat them all in one sitting.

baked plant-based banana muffins with streusel topping cooling on a wire rack

Recipe Variations

  • Use your fave gluten free flour alternative instead of whole wheat flour for a gluten-free muffin recipe.
  • I use almond milk but feel free to use oat or soy milk, or whatever plant-based bev you like.
  • If not vegan, use eggs instead of flax eggs for a vegetarian muffin. Just be sure to set the egg out and let it come to room temperature before using.
  • Swap out walnuts for pecans for a delicious flavor twist.
  • You can even skip the nuts entirely for a nut-free banana muffin recipe!
  • Add chocolate chips or peanut butter chips to the muffin batter for a decadent flavor combo.
side view of vegan banana muffins with crumbly topping on a cooling rack

Serving Suggestions

Please don’t cringe when I say the word, but these muffins are SO moist. Like melt-in-your-mouth moist. The streusel topping adds a nice crunch and sweetness – it’s just the cherry on top. The sweet, comforting flavors pair great with a hot cup of coffee, tea, or apple cider.

Enjoy as a (kinda/sorta healthy) breakfast treat with a cold glass of your favorite plant-based milk. And they are super delish with a refreshing vegan coffee smoothie!

How to Store Homemade Vegan Banana Muffins

You’ve got 3 options for storing homemade muffins:

  1. Store them in an airtight container and keep at room temperature for up to 2 days.
  2. The vegan muffins will keep well in the refrigerate for up to a week. Let them cool completely before transferring to an airtight container and storing in the fridge.
  3. And oh yes, you can totally freeze these baked goodies! To keep them as fresh as possible I suggest you wrap the muffins individually in plastic wrap, and then store all together in an airtight plastic zipper bag. They’ll keep well for up to 3 months in the freezer. Let them defrost in the fridge overnight before enjoying.

Reheat vegan banana muffins with (the BEST) streusel topping by baking in a 350 degree oven for about 5 minutes. Or you can microwave for 10 seconds, but note that the topping won’t have the same ah-mazing crispy crumbliness.

close view of a muffin with bananas and crumbly streusel topping, with bite taken out of the side

If you tried this vegan banana muffin with streusel topping recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

vegan banana muffins with streusel topping

Vegan Banana Muffins with Streusel Topping

Vegan banana muffins topped with a sweet, sugary walnut streusel topping makes these muffins to die for. Packed with bananas, coconut oil, nuts, and whole wheat flour, this healthy (ish) muffin recipe is a must try!
5 from 5 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: Vegan
Keyword: muffins with crumb topping, vegan banana muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 295kcal
Author: Amanda

Ingredients

  • 1 flax egg (1 Tablespoon ground flax seed + 3 Tablespoons water) can substitute with a room temperature egg
  • 3-4 medium very ripe bananas (about 1 cup)
  • 1/4 cup unsweetened almond milk
  • 1/4 cup cane sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil melted
  • 1.5 cup whole wheat flour can substitute with all-purpose or gluten-free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup chopped walnuts

Streusel Topping:

  • 1/2 cup whole wheat flour
  • 1/4 cup cane sugar
  • 2 Tablespoons brown sugar
  • 3 Tablespoons coconut oil melted
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Grease a muffin tin or line with cupcake liners and set aside.
  • Make flax "egg": Mix flaxseed and water and set aside.
  • Peel bananas and place in a large mixing bowl. Use a fork, mash bananas until there are no more large chunks
  • Add almond milk, cane sugar, brown sugar, flax egg, vanilla, and coconut oil. Whisk until well combined.
  • In the same mixing bowl, add flour, baking powder, baking soda, salt, and cinnamon. Whisk until just combined (some flour streaks are okay)
  • Add walnuts and fold them into the batter using a rubber spatula.
  • In a small bowl combine all ingredients for streusel topping. It should be crumbly!
  • Scoop muffin batter into greased/lined cupcake tin almost to the top. (I like using an ice cream scoop for this step!) Spoon 1 Tablespoon streusel topping on top.
  • Bake for 18-20 minutes. Check doneness by sticking a toothpick into the center and it comes out clean.
  • Remove from oven and let cool.

Video

Notes

Store them in an airtight container and keep at room temperature for up to 2 days.
The vegan muffins will keep well in the refrigerate for up to a week. Let them cool completely before transferring to an airtight container and storing in the fridge.
To freeze: wrap the muffins individually in plastic wrap, and then store all together in an airtight plastic zipper bag. They’ll keep well for up to 3 months in the freezer. Let them defrost in the fridge overnight before enjoying.

Nutrition

Serving: 1muffin | Calories: 295kcal | Carbohydrates: 32g | Protein: 5.4g | Fat: 17.4g | Saturated Fat: 10.1g | Sodium: 158mg | Potassium: 270mg | Fiber: 2.9g | Sugar: 12.4g | Calcium: 30mg | Iron: 1.6mg

Please note this post may contain affiliate links which does not impact the cost to you, but gives me a small commission. Thank you for your support!

DID YOU LIKE THIS RECIPE? GIVE IT A STAR RATING BELOW!

12 thoughts on “Vegan Banana Muffins with Streusel Topping”

  1. 5 stars
    OMG these are insanely delicious. I made these for my fiance and they were gone in a matter of seconds! Thanks so much Amanda for all your phenomenal recipes!

    Reply
  2. 5 stars
    These look gorgeous – so moist and I just love the look of that streusel topping! I think streusel on any muffins is amazing and it’s great that these ones are fairly healthy too. You’ve also given me watch envy – I could do with a new one!

    Reply
  3. I only had 2 bananas so I added in some cranberries that I had on hand. They are yummy and the streusel topping is soooo good!

    Reply

Leave a Comment

Recipe Rating