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Vegan Banana Muffins on marble turn table
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5 from 6 votes

Vegan Banana Muffins with Streusel

Easy Vegan Banana Muffins with Streusel. These Soft and Fluffy Banana Bread muffin come together quickly and make for a great breakfast or snack. Add nuts, berries for variation. Vegan Soy-free Recipe. Can be nut-free.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: banana streusel muffins, easy vegan banana muffins, vegan banana bread muffins, vegan banana muffin recipe
Servings: 12
Author: Vegan Richa

Ingredients

Wet:

  • 2 ripe bananas
  • 3/4 cup non dairy milk such as almond milk ,light coconut milk or oat milk
  • 1/4 cup maple syrup or sugar , add 2 tbsp more sugar for sweeter if you like
  • 3 tbsp oil
  • 2 tbsp applesauce
  • 1 tsp apple cider vinegar or white vinegar
  • 1 tsp vanilla extract

Dry:

  • 2 cups flour (I use 1 2/3 cup all purpose and 1/3 cup whole wheat or spelt flour)
  • 1/4 tsp salt
  • 1-2 tsp spices such as cinnamon , pumpkin pie spice or gingerbread spice
  • 1/4 cup oats
  • 1/4 cup shredded coconut
  • 2 tsp baking powder
  • Optional add ins: 3-4 tbsp chopped nuts seeds

Streusel: (optional)

  • 1/4 cup flour
  • 1/4 cup coconut sugar or other sugar
  • 1/2 tsp cinnamon
  • 2 tbsp vegan butter or oil (add 1/8 tsp salt if using oil)
US Customary - Metric

Instructions

  • All all of the wet ingredients to a blender and blend until smooth.
  • Add 1.5 cups flour and other dry ingredients to a bowl and mix well. Add blended banana mixture and mix until combined.
  • Add flour 2 tbsp at a time to make batter that is just slightly stiff.
  • Pour into lined muffin pan and fill to 2/3, Preheat the oven to 375 deg F (190 C).
  • Make the streusel: Mix the flour, sugar and cinnamon. Add in vegan butter and oil and mix to make a crumbly mixture
  • Sprinkle liberally on the batter in the muffin pan.
  • Bake at 375 deg F for 20 mins then reduce to 350 deg F (180 C), and bake for another 10 mins or so. Check with a toothpick in the center.
  • Cool in the pan for 10 mins then remove from the pan and cool completely lightly covered by a towel.
    Store: Store covered on the counter for the day. Refrigerate for upto 5 days.

Notes

To make them gluten-free, use GF Banana Muffins recipe.
Nutrition is for 1 muffin

Nutrition

Calories: 207.68kcal | Carbohydrates: 32.17g | Protein: 4.08g | Fat: 7.68g | Saturated Fat: 1.62g | Sodium: 61.42mg | Potassium: 191.76mg | Fiber: 1.75g | Sugar: 9.12g | Vitamin A: 12.59IU | Vitamin C: 1.71mg | Calcium: 59.93mg | Iron: 1.33mg