vegan banana muffins with strudel topping on marble background

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!
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


  • 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
  • 1/4 cup coconut oil melted and cooled
  • 1 1/2 cup whole wheat flour can substitute with all-purpose or gluten-free flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup chopped walnuts

Streusel Topping:

  • 1/4 cup coconut oil solid
  • 2 Tablespoons brown sugar
  • 2 Tablespoons whole wheat flour
  • 1 teaspoon cinnamon
  • 1/4 cup chopped walnuts


  • Preheat oven to 425 degrees Fahrenheit
  • Mix flaxseed and water and set aside. Melt 1/4 cup coconut oil and allow to cool.
  • 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, and cooled melted coconut oil. Stir until well combined.
  • In a smaller mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt
  • Add dry mixture to wet mixture and stir until just combined. Muffin batter should be thick and wet.
  • Fold in 3/4 cup chopped walnuts.
  • In a small bowl combine all ingredients for streusel topping. Use a fork to cut solid coconut oil into sugar.
  • Scoop muffin batter into greased cupcake tin almost to the top. Spoon 1 Tablespoon streusel topping on top.
  • REDUCE oven temperature to 375 degrees Fahrenheit and 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.


The reason behind reducing the oven temperature when baking muffins is to help create a tall, crispy crust that we all love in our muffin tops!


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