Divine Vegan Cinnamon Banana Crumble Muffins 12

Oh my goodness, if you think vegan baking means sacrificing texture or flavor, I seriously need you to stop right there and look at these Vegan Cinnamon Banana Crumble Muffins. These aren’t those dry, chalky little things people try to pass off as breakfast—no way! They are unbelievably moist and tender, completely dairy-free and egg-free, and that sweet, spicy cinnamon crumble on top? It’s just heaven.

I still remember the first few times I tried to bake vegan banana bread successfully; it was a disaster every time until I figured out the banana-to-oil ratio. Now, I can whip up a batch of these muffins in under forty minutes, and they are my go-to for weekend mornings. Trust me, once you try this recipe, you’ll see why I keep sneaking them into my lunch bag too!

If you want super moist, perfect little bites, check out my secrets for muffin bites that use oats, but these crumble vegan muffins are next level!

Why You Will Love These Vegan Cinnamon Banana Crumble Muffins

Honestly, listing why these muffins are life-changing is the best part of writing this post! They just tick every single breakfast box, and you don’t need any fancy ingredients. Here are the main reasons why I think you’ll be hoarding the leftovers (if there are any, which is unlikely).

• Seriously Moist Texture: I mean it. These are so tender you almost don’t need to chew! The mashed banana does all the heavy lifting here, keeping things soft.
• Perfect Cinnamon Spice: That warmth from the cinnamon in the batter *and* the topping makes them taste like the holidays, even in July.
• Built-in Delicious Topping: Who doesn’t love a crumble? This is basically a quick bread made better because it has a crunchy, sweet bonus layer on top.
• 100% Vegan Friendly: Zero dairy, zero eggs. You won’t miss a thing! It’s amazing how simple plant milk and oil can create this perfect lift.
• Fast Morning Fix: Prep time is only about 15 minutes before they slide into the oven. You can mix them up before your coffee even finishes brewing!
• Great for Using Overripe Bananas: This is the perfect recipe for those bananas you forgot about until the skins turned completely black. They bake up beautifully!

If you’re looking for the absolute best classic banana flavor without eggs, you should take a peek at my favorite banana bread recipe too, but for a grab-and-go treat, these muffins win every time.

Essential Ingredients for Vegan Cinnamon Banana Crumble Muffins

Okay, let’s talk about what you actually need to pull these amazing Vegan Cinnamon Banana Crumble Muffins together. I keep all these things stocked because once the banana craving hits, you don’t want to run to the store! Remember, for the best flavor and moisture, those bananas need to look like they belong in the compost bin—super ripe, okay?

The main body of the muffin takes just a few things you probably have right now. For the crumble, you need that butter to be ice cold; that’s non-negotiable for texture! If you want to see how I make other bakery favorites without any eggs or dairy, check out my donut recipe!

For the Muffins:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 1/4 cup neutral vegetable oil
• 1/4 cup unsweetened plant milk (soy or almond work great)
• 1 teaspoon vanilla extract
• 2 very ripe bananas, mashed completely
• 1/2 teaspoon ground cinnamon

For the Amazing Crumble Topping:

• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon vegan butter, cut into little pieces and kept cold

Expert Ingredient Notes and Substitutions for Vegan Cinnamon Banana Crumble Muffins

You know how sometimes you are missing one tiny thing and you think, ‘Oh well, I’ll just substitute it’? With these Vegan Cinnamon Banana Crumble Muffins, precision in the ingredients makes a huge difference, especially when we aren’t using eggs or dairy to help hold things together.

The bananas are your star player here. Seriously, if your bananas aren’t spotty, brown, or even practically black, they aren’t ripe enough. Unripe bananas are starchy, but when they get really ripe, the starches convert to sugar, which does two amazing things: it makes the flavor deeper and sweeter, and it adds unbelievable moisture. This is how we get that ‘just-bought-it-from-the-bakery’ tenderness!

For the liquid, my go-to is usually unsweetened almond milk, but soy milk works beautifully too because it has a little more protein, which can sometimes lend better structure in vegan baking. If you happen to be out of both, almost any plant milk will do in a pinch. Don’t try to use water, though—you need that tiny bit of fat for richness!

When it comes to the oil, I use standard vegetable or canola oil because it’s totally neutral. You don’t want anything overpowering the banana, so skip the strong olive oil here. If you need a substitute, melted coconut oil works okay, but make sure it’s not liquid when you mix it in, or it can mess up your texture! Speaking of texture, if you want a recipe that helps you make your own creamy additions, I always recommend checking out this guide on how to make heavy cream at home.

Finally, for the crumble, the vegan butter *must* be cold. Warm butter melts straight into the batter instead of staying in little chunks, and those chunks are what give you that delightful, sandy crunch on top. Keep everything else the same, but keep that butter chilled!

Step-by-Step Instructions for Perfect Vegan Cinnamon Banana Crumble Muffins

Alright, here is the game plan! When it comes to quick breads like these Vegan Cinnamon Banana Crumble Muffins, the timing and how gently you mix everything are crucial. Don’t rush the crumble, but definitely don’t stir the batter too much! If you need a reminder on how great banana flavor can be, revisit my classic banana bread post.

Preparing the Oven and Dry Mix for Vegan Cinnamon Banana Crumble Muffins

First things first, get that oven warming up! We need it at 375 degrees Fahrenheit, or 190 Celsius if you use the metric system. While it heats, you need to prepare your muffin tin. Line all 12 cups with paper liners—this is the easiest way to get them out clean, trust me. In a big bowl, combine the 1 1/2 cups of flour, the baking soda, and the salt. Just give those a quick whisk together so everything is distributed evenly.

Mixing the Wet Ingredients and Combining the Vegan Cinnamon Banana Crumble Muffins Batter

In a separate bowl, smash those ripe bananas until they are smooth. Mix in your sugars, the oil, the plant milk, vanilla, and that half teaspoon of cinnamon. Now for the big moment! Pour all those beautiful wet ingredients into the dry bowl. You stir this mixture only until you can’t see streaks of dry flour anymore. That’s it! Stop mixing then. Overmixing is the number one way to get tough, chewy Vegan Cinnamon Banana Crumble Muffins, and we want tender, soft ones!

Creating the Sweet Crumble Topping

While the batter rests for just a second, make the topping. In a small bowl, toss together the remaining 1/4 cup of flour, the 2 tablespoons of brown sugar, and the last bit of cinnamon. Grab that cold, cubed vegan butter and use your fingertips—or a pastry blender if you have one—to ‘cut’ the butter into the dry mix. Keep rubbing it between your fingers until the mixture looks like coarse sand or tiny pebbles. Those little butter chunks are what give you that amazing, crispy texture on top!

Assembling and Baking Your Vegan Cinnamon Banana Crumble Muffins

Now, carefully scoop the batter into the lined cups, filling them about two-thirds full—don’t overfill them, or they’ll dome too much. Sprinkle that sweet crumble topping you just made generously over the top of each one. Pop them into the hot oven for about 18 to 22 minutes. To check if they’re done, insert a toothpick right into the center of one muffin—if it slides out clean, they are ready to go! Let them chill in the pan for just a few minutes before moving them to a wire rack to cool down.

Tips for Success When Making Vegan Cinnamon Banana Crumble Muffins

Even with a straightforward recipe like these Vegan Cinnamon Banana Crumble Muffins, a few insider secrets can take them from ‘good’ to ‘I need to make these every week’! Since we aren’t relying on eggs for lift, we have to be a little smarter about our technique, especially with that beautiful crumble topping.

My biggest piece of advice—and this applies to any banana bake—is about ripening. If you were in a hurry this morning and your bananas are only slightly yellow, they won’t cut it for flavor or moisture. But don’t worry, I have a trick! You can bake them on a baking sheet in the oven at 300 degrees Fahrenheit for about 15 to 20 minutes. Watch them closely; their skin will turn completely black! This softens them up perfectly for mashing. It works like a charm every time I forget to leave them on the counter.

Secondly, let’s revisit that crumble. Remember how I said the butter needed to be cold? Well, besides keeping it cold, try not to overwork it when you’re cutting it into the flour and sugar. We want those tiny pockets of vegan butter to stay intact. When they hit the heat, that fat melts and steams, creating air pockets that give you that wonderfully sandy, crisp texture rather than just having the topping dissolve into the batter.

Finally, and this is huge for any quick muffin, room temperature ingredients help tremendously! I know it’s less critical in vegan baking than when using dairy, but if your plant milk is straight from the fridge, it can chill the mashed banana mixture. Aim to have your oil and milk sitting out for about 20 minutes before you start mixing. Also, when you move the batter to the cups, try to work fast. The sooner the leavening agent (baking soda) hits the acid (banana) and liquid, the faster it starts working. We want all that action happening right in the oven, not sitting in the muffin tin!

If you are looking for other ways to make amazing toppings, I shared a brilliant way to whip up fluffy brown sugar icing that you might love for drizzling over these muffins next time!

Serving Suggestions for Your Vegan Cinnamon Banana Crumble Muffins

You absolutely have to try these Vegan Cinnamon Banana Crumble Muffins when they are still warm from the oven. Seriously, the crumble is still slightly soft, and the banana aroma is just heavenly. It’s almost a completely different experience than eating them once they cool down, though both are fantastic!

Because these are already so richly flavored with banana and cinnamon, you don’t need to slather them with anything, but if you want to elevate your morning treat, I have a couple of favorite pairings that just work perfectly. They bring out the best in the spice notes without making the whole thing too heavy.

For a slow weekend breakfast, splitting one open and spreading a tiny bit of good quality vegan butter on the inside so it melts right into the crumb is unparalleled. Even better, a thin layer of apple butter works brilliantly. That slight tartness from the apple really complements the sweet banana!

Now, let’s talk beverages! These muffins have a strong cinnamon kick, so they pair amazing with something creamy. A dollop of cold coconut yogurt on the side is refreshing. If you’re having these for a late breakfast or brunch, serving them alongside a warm cup of coffee or tea is perfect. If you like making your own coffee additions at home, you should definitely check out this recipe for easy homemade coffee creamer—it makes that morning cup even better to enjoy with your warm muffin!

Honestly, though? My favorite way to eat them is plain, standing at the counter, about ten minutes after they come out of the oven. Don’t tell anyone. Enjoy!

Storage and Make-Ahead Tips for Vegan Cinnamon Banana Crumble Muffins

One of the best things about Vegan Cinnamon Banana Crumble Muffins is that they are perfect for making ahead of time! Because they rely on oil and banana for moisture instead of eggs, they actually stay incredibly fresh for a few days. You don’t want to let that amazing crumble topping get soggy, though, so storage is key.

If you plan to eat them all in the next day or two, just let them cool completely on the wire rack. Once they aren’t warm anymore, pop them into an airtight container. I usually line the bottom of the container with a paper towel first—this helps wick away any lingering moisture and keeps the bottoms from getting sticky or damp. Stored this way on the counter at room temperature, they stay perfectly delicious for about three days. You might notice the crumble softens a tiny bit on day three, but the banana flavor just deepens!

Now, if you’re planning ahead for the entire week, the freezer is your best friend here. These freeze like absolute champs! Make sure they are completely cool before you wrap them individually. I like wrapping each muffin tightly in plastic wrap first, and then throwing those wrapped muffins into a large, freezer-safe zip-top bag. This double layer keeps freezer burn miles away.

They can stay frozen for up to three months, which is great for those days when you need a quick breakfast in a pinch. To reheat them, just let them thaw on the counter for about an hour, or pop the wrapped muffin into the microwave for about 15 to 20 seconds. If you want that fresh-baked taste back right away, try popping the thawed muffin in a toaster oven for a couple of minutes—that crisps up the crumble again!

If you’re into make-ahead breakfasts that bake up fast later, you should definitely check out my recipe for quick oat bread; that one also stores wonderfully!

Frequently Asked Questions About Vegan Cinnamon Banana Crumble Muffins

I know you’ve got questions! Baking without eggs or dairy sometimes raises little red flags for people, but these Vegan Cinnamon Banana Crumble Muffins are really straightforward once you know the small secrets. Here are the things people ask me most often when they are gathering ingredients for this recipe!

Can I use frozen bananas instead of fresh ripe ones?

Yes, you absolutely can! Frozen bananas are sometimes even better because they are already super mushy and broken down from being frozen, which means less mashing work for you. Just make sure you thaw them completely before you start mixing, and drain off any extra liquid that collects while they thaw. If you don’t drain that liquid, you’ll mess up the wet-to-dry ratio, and we really need those liquids balanced for the perfect texture in these muffins.

What happens if I skip the crumble topping?

Well, they will still be delicious banana muffins! You can certainly skip the crumble if you’re in a real hurry or just prefer a simpler muffin. Just make sure when you bake them that you add an extra half teaspoon of cinnamon or a tiny pinch of nutmeg into the batter itself to boost the flavor where the topping would have been. You might also want to dust the tops lightly with powdered sugar once they cool, just for a little sweetness.

I don’t have baking soda. Can I use baking powder instead for my Vegan Cinnamon Banana Crumble Muffins?

This is a common sticking point in baking! Baking soda needs an acid to activate (our banana provides a little, but not enough on its own), while baking powder has its own acid already mixed in. Because this recipe only calls for baking soda, if you substitute 1 teaspoon of baking powder for the 1 teaspoon of baking soda, you might notice your muffins don’t rise quite as high or they might have a slightly metallic taste. It will work in a pinch, but the texture won’t be exactly the same. For a guaranteed great result, I highly recommend keeping baking soda on hand for banana recipes. If you’re curious about another great banana bake that uses different leavening agents, you should check out my zucchini banana bread!

Can I make these gluten-free?

You can certainly try converting them to gluten-free, but you’ll need a good quality 1-to-1 gluten-free flour blend that already contains xanthan gum. The key here is that gluten-free flours absorb liquid differently, and since these muffins rely so heavily on moisture from the banana, you might need to increase your plant milk by a tablespoon or two until the batter looks right. Add the extra liquid slowly, though, because we still don’t want them too runny!

Can I freeze the batter instead of baking all 12 muffins at once?

Yes! This is one benefit of oil-based muffins. Scoop the batter right into the lined cups, place the whole tin into the freezer until the sections are solid, then pop the frozen batter cups out and store them in a freezer bag. When you want a fresh muffin, just pull one out and bake it immediately (you’ll need to add about 5 to 7 minutes to the baking time since it’s going in frozen). Easy peasy!

Nutritional Estimates for Vegan Cinnamon Banana Crumble Muffins

I always want to be upfront about the numbers, but please take these figures with a huge grain of salt—or, well, brown sugar! These estimates are calculated based on standard supermarket ingredients, the exact plant milk I specified, and using neutral oil. Your values will shift a little depending on how sweet your bananas are or what brand of vegan butter you use.

Remember, these Vegan Cinnamon Banana Crumble Muffins are meant to be a treat! They’re packed with whole fruit, which helps, but that crumble topping adds a little sweetness boost.

• Serving Size: 1 muffin
• Calories: 190
• Fat: 7g
• Saturated Fat: 1.5g
• Carbohydrates: 30g
• Sugar: 12g
• Protein: 2g
• Cholesterol: 0mg (That’s the vegan bonus!)

These numbers assume you’re only eating one, which might be tough once you smell them baking! They are a fantastic, quick-fix breakfast option nonetheless.

Nutritional Estimates for Vegan Cinnamon Banana Crumble Muffins

I always want to be upfront about the numbers, but please take these figures with a huge grain of salt—or, well, brown sugar! These estimates are calculated based on standard supermarket ingredients, the exact plant milk I specified, and using neutral oil. Your values will shift a little depending on how sweet your bananas are or what brand of vegan butter you use.

Remember, these Vegan Cinnamon Banana Crumble Muffins are meant to be a treat! They’re packed with whole fruit, which helps, but that crumble topping adds a little sweetness boost.

• Serving Size: 1 muffin
• Calories: 190
• Fat: 7g
• Saturated Fat: 1.5g
• Carbohydrates: 30g
• Sugar: 12g
• Protein: 2g
• Cholesterol: 0mg (That’s the vegan bonus!)

These numbers assume you’re only eating one, which might be tough once you smell them baking! They are a fantastic, quick-fix breakfast option nonetheless.

Print