Vegan Banana Bread Muffins Recipe

If you love the cozy, comforting taste of banana bread but want a lighter, plant-based treat, these Vegan Banana Bread Muffins are absolutely for you. Imagine fluffy, tender muffins bursting with ripe banana sweetness and warm cinnamon, crowned with a buttery, cinnamon-spiced streusel topping that gives each bite a delightful crunch. They have that bakery-style domed top that makes them look just as good as they taste, and trust me, they’re simple to whip up, perfect for sharing with friends or enjoying with your favorite cup of tea or coffee.

Ingredients You’ll Need

These ingredients are straightforward but each plays a crucial role in creating the perfect texture, flavor, and appearance of the muffins. From the ripe bananas lending natural sweetness and moisture to the combination of spices and flours that build a tender crumb, every item matters in this recipe.

• 360g of ripe banana: Provides natural sweetness and moistness to keep the muffins fluffy but tender.
• 125ml of dairy-free milk: Use soya, almond, or oat milk to keep the muffins creamy and vegan-friendly.
• 125g of sunflower oil: Adds richness and moistness without weighing down the batter.
• 1 tablespoon of apple cider vinegar: Reacts with baking powder and soda to help the muffins rise beautifully.
• 375g of plain flour (all-purpose flour): Forms the base of the muffins, providing structure and a soft crumb.
• 160g of caster sugar: Sweetens the muffins subtly without overpowering the banana flavor.
• 20g of light brown sugar: Adds depth and a touch of caramel-like flavor.
• 3 teaspoons of ground cinnamon: Brings warm spice notes that perfectly complement the banana.
• 3 teaspoons of baking powder: Key leavening agent for those soft, airy muffin domes.
• ½ teaspoon of bicarbonate of soda: Works with the vinegar for additional rise and tenderness.
• For the streusel topping: 60g plain flour, 20g light brown sugar, 20g white granulated sugar, 1 teaspoon ground cinnamon, and 90g dairy-free butter.

How to Make Vegan Banana Bread Muffins

Step 1: Prepare the Streusel Topping

Start by mixing the flour, sugars, and cinnamon in a medium bowl. Add in the dairy-free butter at room temperature and use a fork to mash everything together until the mixture becomes clumpy but not paste-like. This streusel is your secret to adding a crunchy, sweet layer on top of the muffins that contrasts beautifully with the soft banana cake beneath. If you want to get ahead, you can make this the day before and keep it chilled.

Step 2: Mash and Combine Wet Ingredients

In a large bowl, mash those ripe bananas until they’re soft and runny—this ensures they incorporate smoothly into the batter. Then pour in your choice of dairy-free milk, sunflower oil, and apple cider vinegar. Stir gently but thoroughly and set this flavorful wet mixture aside while you prepare the dry ingredients.

Step 3: Sift and Whisk Dry Ingredients

Sift the flour, caster sugar, light brown sugar, cinnamon, baking powder, and bicarbonate of soda into a separate bowl. Whisk them together to distribute everything evenly, ensuring each muffin will have consistent flavor and lift.

Step 4: Combine Wet and Dry

Pour the wet banana mixture into the dry ingredients and fold everything together just until combined. Be careful not to over mix, as that can lead to denser muffins. After mixing, cover the batter with greaseproof paper or a tea towel and pop it in the fridge to rest for at least one hour or even overnight. This helps develop the texture and flavor.

Step 5: Portion Batter and Top with Streusel

Preheat your oven to 180°C fan and line two muffin tins with liners. Using an ice cream scoop or spoons, fill each liner to the very top with the batter. Generously crown each muffin with a heaping spoonful of the streusel topping, making sure it covers the surface. This will bake into a crispy, sweet crust that makes these Vegan Banana Bread Muffins extra special.

Step 6: Bake Until Golden and Set

Bake for 25 to 30 minutes. You’ll know they’re ready when a skewer or toothpick inserted into the center comes out clean. Let your kitchen fill with that delicious aroma as the muffins develop their domed tops and golden brown streusel. Remove from the oven and cool completely on a wire rack before indulging.

How to Serve Vegan Banana Bread Muffins

Garnishes

Sprinkle a light dusting of icing sugar for a touch of sweetness and visual appeal, or try a smear of vegan butter or dairy-free vanilla custard on the side for added creaminess. You can even drizzle some maple syrup or agave for extra natural sweetness.

Side Dishes

These muffins pair wonderfully with fresh fruit salad or a handful of nuts for contrast. Serve alongside a warm mug of coffee, tea, or a plant-based latte to round out your vegan brunch or afternoon snack.

Creative Ways to Present

Try slicing a muffin in half and creating a vegan ‘banana bread muffin sandwich’ with fruit preserves or nut butter inside. Or arrange them on a tiered serving stand at your next gathering—they’re sure to impress with their bakery-style look and homemade charm.

Make Ahead and Storage

Storing Leftovers

Keep your Vegan Banana Bread Muffins fresh by storing them in a sealed container in the fridge. They should be enjoyed within 3 days for the best texture and flavor. Allow them to come to room temperature before serving for the ideal soft and moist bite.

Freezing

If you want to save some for later, these muffins freeze wonderfully. Wrap them individually in plastic wrap or place them in an airtight container and freeze for up to 3 months. Thaw at room temperature or warm gently when ready to enjoy.

Reheating

Reheat frozen or refrigerated muffins in a toaster oven or microwave until warm but not hot to keep them soft and delicious. Adding a small pat of vegan butter before warming can give you that fresh-baked taste sensation.

FAQs

Can I use overripe bananas for these Vegan Banana Bread Muffins?

Absolutely! In fact, very ripe bananas with brown spots are perfect as they offer maximum sweetness and moisture, which makes these muffins irresistibly tender and flavorful.

What if I don’t have dairy-free butter for the streusel – can I substitute?

You can try using coconut oil solidified in the fridge or vegan margarine as alternatives, but dairy-free butter usually gives the best texture and flavor to the streusel topping.

Can I make these Gluten-Free?

With a proper 1-to-1 gluten-free flour blend, these Vegan Banana Bread Muffins can be adapted. However, the texture might be slightly different and the muffins may be less fluffy, so make sure your baking powder is gluten-free as well.

How do I know when the muffins are fully baked?

The best way is to insert a clean toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, your muffins are ready. Overbaking can dry them out, so keep an eye towards the end of baking time.

Can I add nuts or chocolate chips?

Definitely! Adding walnuts, pecans, or vegan chocolate chips adds delicious texture and flavor that complements the bananas perfectly. Fold them into the batter right before portioning to ensure even distribution.

Final Thoughts

These Vegan Banana Bread Muffins are a personal favorite that never fail to bring a smile with their moist crumb, warm spices, and crunchy topping. Whether you’re a vegan or just someone who loves a wholesome homemade treat, I encourage you to give this recipe a try. Once you do, you’ll want to bake them again and again, sharing the joy with all your loved ones.