VEGAN BANANA BREAD MUFFINS

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!