Fluffy vegan banana bread muffins loaded with fresh bananas and spices, topped with a buttery streusel, vegan, dairy-free, egg, free and easy to make. Easy to make, great for beginners and made using simple ingredients, you’ll be impressed by they’re bakery worthy high tops.
If you’re looking for more delicious banana recipes, check out my Vegan Banoffee Pies and Vegan Banoffee Cupcakes and the BEST Vegan Banana Bread.
Vegan Banana Bread Muffins
We all love a good old slice of banana bread, but how about baking it into muffins?! Your mind will be BLOWN with how good these muffins are. With a chewy and flavourful banana muffin topped with streusel, they have become my go-to breakfast muffin.
I don’t throw the term “best” around lightly because it can set a very high expectation. But these muffins deserve it! They will not let you down, they’re moist, high, crisp on top and of course have the shop stopping high tops. I really could go on and on with describing these muffins, you just need to make them to see for yourselves!
Why you’ll love this recipe:
- Vegan friendly – Doesn’t contain any animal ingredients.
- Delicious – They are even better than having a slice of banana bread, as they’re loaded with flavour.
- Streusel – The crisp and crunchy streusel on top tastes delicious along with making the muffins look amazing! It also has cinnamon for the classic banana bread flavour.
- Easy to make – These muffins are easy to make and are great for beginners.
- Simply ingredients – This recipe uses ingredients which you probably already have in your kitchen cupboards!
- The high top – These muffins have a bakery worthy high muffin top which looks gorgeous. I can’t get enough of it!
- Little preparation – The recipe doesn’t need much preparation so they make for a really quick and easy treat!
- They’re the perfect breakfast muffin : Store in a sealed container and tuck into them for breakfast.
Vegan Banana Bread Muffins ingredients
This banana muffin recipe requires a handful of basics like flour, sugar, and dairy-free milk. The full recipe, method and ingredients are in the recipe card at the bottom of this post.
- Bananas : Make sure the bananas are ripe. This will add more flavour and create a better muffin texture.
- Dairy-free milk : You can use any vegan milk for this recipe including soya, oat, almond or cashew.
- Oil : Use a neutral flavoured oil, sunflower is best!
- Vinegar : Apple cider vinegar is best for this recipe.
- Flour: As we are adding in raising agents use plain flour for these muffins. Make sure to sift it before use.
- Sugars: Use a mixture of white caster sugar and light brown sugar for a delicious flavour and texutre.
- Ground cinnamon : Added into the muffin batter and streusel for the classic ‘banana bread’ flavour.
- Baking powder + baking soda : These will help the batter rise and create the iconic muffin domed tops.
- Dairy-free butter : Make sure to use a vegan block butter for the streusel. You want the butter firm so it will help the streusel crumble and not turn into a paste. My favourite vegan block butters are Naturli Block and Flora Plant Butter.
How to mash banana?
For this recipe, it requires mashed banana. It is super easy to prep, all you need to go is peel your ripe bananas. Break them into chinks and add into a bowl, use a fork or potato masher to mash them to soften. Alternatively you can even beat them in a mixer to mash. Once they’re mashed, they’re ready to use in the muffins. Super easy!!
How to make & keep banana muffins moist?
There’s a fine line between a delicious moist banana muffin and a dry banana muffin. To make banana muffins moist, make sure to use ripe bananas. The riper the better, you want the banana to be soft (not hard). If they are under ripe, the muffins won’t be as sweet or as moist. I also like to use a mixture of white caster sugar and light brown sugar. This also helps adding moisture to the muffins and gives them a slight caramel flavour.
To keep the banana muffins moist, you want to store them in an airtight / sealed container at room temperature. As these muffins don’t contain any cream cheese or frosting on top, they can be left at room temperature. Make sure to enjoy them within a few days of making, or they will dry out.
More muffin recipes:
Easy Vegan Chocolate Chip MuffinsPrint
Vegan Banana Bread Muffins
- Total Time: 51 minute
- Yield: 10–12 1x
- Diet: Vegan
Fluffy and flavourful vegan banana bread inspired muffins with a streusel topping and impressive bakery-style domed tops. The muffins are easy to make and will impress anyone you make them for!
Ingredients for the banana muffins
- 360g of ripe banana
- 125ml of dairy-free milk (you can use soya, almond or oat for example)
- 125g of sunflower oil
- 1 tablespoon of apple cider vinegar
- 375g of plain flour (all purpose flour)
- 160g of caster sugar
- 20g of light brown sugar
- 3 teaspoons of ground cinnamon
- 3 teaspoons of baking powder
- 1/2 teaspoon of bicarbonate of soda
Ingredients for the streusel
- 60g of plain flour (you can use oat flour)
- 20g of light brown sugar
- 20g of white granulated sugar
- 1 teaspoon of ground cinnamon
- 90g of dairy-free butter (room temperature)
- In a medium-sized bowl, stir together the flour, sugars and cinnamon.
- Add in the room temperature butter and use a fork to mix and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a soft paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely combined. Set aside while you make the banana muffin mixture. Make the streusel the day before and store in the fridge in a sealed container.
Method (banana muffins)
- Line 2 cupcake tins with cupcake / muffin liners.
- In a bowl, mash up the ripe banana until soft and runny and pour in the milk, oil and apple cider vinegar. Stir to combine, set aside.
- In a separate bowl, sift together the flour, sugars, cinnamon, baking powder and bicarbonate of soda. Whisk to combine.
- Pour the wet in to the dry ingredients and fold everything together until just combined. Don’t over mix!
- Rest the muffin batter. Cover the bowl with grease proof paper or a tea towel and place into the fridge to rest for at least 1 hour or overnight.
- When ready to bake the muffins, preheat the oven to 180°C fan.
- Fill each muffin / cupcake case to the very top of the liners with the muffin batter. It makes it easier if you use an ice-cream scoop to scoop the batter into the cases, alternatively use spoons. Top each muffin with a good portion of the streusel (make sure the streusel is overing the batter.)
- Place into the middle of the oven and bake for 25-30 minutes minutes at 180°C fan. You’ll know the muffins are ready until the skewer / toothpick inserted into the middle of the muffins come out clean.
- Remove the muffins from the oven and allow to cool on a wire rack before frosting. They will be very hot so allow them to cool fully before tucking in.
To store: Store the muffins in a sealed container in the fridge. Allow to come to room temperature before serving. Best enjoyed within 3 days of making.
Serving suggestion: Serve the muffins with some dairy-free vanilla custard, or with a dusting of icing sugar.
- Prep Time: 1 hour
- Cook Time: 25-30 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Keywords: banana muffins, banana bread, vegan banana bread muffins, vegan muffins, breakfast recipes
Already made these and they are gorgeous
Hello lovely, omg thank you so much!!! SO happy you enjoyed! xx
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