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Vegan Banana Crumb Muffins

Super moist, flavorful vegan banana nut muffins with a crumb top! 30 minutes and one bowl required, and so delicious!
Author Minimalist Baker
Print
Batch of Vegan Banana Crumble Top Muffins on a white linen
4.84 from 250 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 11 (muffins)
Course Breakfast, Dessert, Snack
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

Muffins:

  • 2 Tbsp flaxseed meal (to make flax eggs)
  • 5 Tbsp water (to make flax eggs)
  • 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
  • 1/2 heaping cup (packed) brown sugar
  • 1/4 cup vegan butter (such as Earth Balance // or use coconut oil // melted)
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 cups whole wheat pastry flour (or unbleached all-purpose)
  • 1/2 cup rolled oats
  • 1/4 cup walnuts (optional // chopped)

Crumble Top:

  • 1/4 cup raw sugar
  • 5 Tbsp unbleached all-purpose flour
  • 2 Tbsp vegan butter (such as Earth Balance // chilled, slightly softened)
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size)
  • Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
  • To the flax egg, add banana and mash, leaving just a bit of texture.
  • Add brown sugar, baking soda, salt and whisk for one minute.
  • Stir in vanilla, melted butter and mix.
  • Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
  • Divide batter evenly among 10-11 muffin tins (adjust if altering batch size), filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
  • Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You may have leftovers (reserve for future muffins or add to crumbles, pies, quick breads, etc.).
  • Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

Video

Notes

*Adapted from my Vegan Banana Nut Muffins for 2
* Nutrition information is a rough estimate.

Nutrition (1 of 11 servings)

Serving: 1 muffins Calories: 252 Carbohydrates: 37 g Protein: 5 g Fat: 9.6 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 300 mg Fiber: 3 g Sugar: 15 g