These fluffy vegan banana bread muffins are packed with ripe bananas and warm spices, topped with a crumbly, buttery streusel. They’re completely dairy- and egg-free, beginner-friendly, and made with simple ingredients. With bakery-worthy high tops, these easy-to-make muffins are sure to impress!
WHY YOU’LL LOVE THIS RECIPE
- Vegan-Friendly – Made without any animal ingredients, making them perfect for a plant-based diet.
- Incredibly Delicious – Even more flavorful than a slice of banana bread, with every bite bursting with rich banana flavor.
- Crispy Streusel Topping – The crunchy cinnamon streusel adds a delightful texture and classic banana bread flavor, giving these muffins a bakery-quality look.
- Beginner-Friendly – These muffins are simple to make and ideal for those new to baking.
- Simple Ingredients – Uses pantry staples that you likely already have at home.
- Beautiful High Tops – With their bakery-style high tops, these muffins look stunning and irresistible.
- Minimal Prep – Quick and easy to whip up, they’re perfect for a last-minute treat.
- Ideal for Breakfast – Store them in an airtight container, and enjoy a delicious breakfast on the go!
INGREDIENTS FOR THE BANANA MUFFINS
- 360g ripe bananas, mashed
- 125ml dairy-free milk (such as soy, almond, or oat)
- 125g sunflower oil
- 1 tbsp apple cider vinegar
- 375g plain (all-purpose) flour
- 160g caster sugar
- 20g light brown sugar
- 3 tsp ground cinnamon
- 3 tsp baking powder
- 1/2 tsp bicarbonate of soda
INGREDIENTS FOR THE STREUSEL
- 60g plain flour (or substitute with oat flour)
- 20g light brown sugar
- 20g white granulated sugar
- 1 tsp ground cinnamon
- 90g dairy-free butter, at room temperature
INSTRUCTIONS
Streusel Topping
- In a medium bowl, mix the flour, sugars, and cinnamon.
- Add in the room-temperature butter. Using a fork, gently mix until the ingredients are combined and form clumps, avoiding over-mixing to keep it from becoming a paste. The streusel should be clumpy and slightly moist, with no dry flour visible. Set aside or, if making ahead, store in an airtight container in the fridge.
Banana Muffins
- Line two muffin trays with paper liners.
- In a large bowl, mash the bananas until smooth, then mix in the dairy-free milk, oil, and apple cider vinegar. Stir to combine and set aside.
- In another bowl, sift together the flour, sugars, cinnamon, baking powder, and bicarbonate of soda, then whisk to combine.
- Add the wet ingredients to the dry mixture and fold gently until just combined, being careful not to over-mix.
- Cover the bowl with parchment paper or a towel, and refrigerate the batter for at least 1 hour or overnight.
Baking
- When ready to bake, preheat the oven to 180°C (fan).
- Fill each muffin liner to the top with batter, using an ice cream scoop or spoons for ease. Generously top each muffin with the streusel, ensuring it covers the batter.
- Place the trays in the center of the oven and bake for 25–30 minutes or until a skewer inserted into the center comes out clean.
- Let the muffins cool on a wire rack. Once completely cool, they’re ready to enjoy!
NOTES
- To Store: Keep muffins in an airtight container in the fridge. Let them come to room temperature before serving. They’re best enjoyed within 3 days.
- Serving Suggestion: Try serving these muffins with a drizzle of dairy-free vanilla custard or a light dusting of icing sugar for an extra touch!
