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A partially eaten crumb-topped banana muffin sits on a plate, with crumbs scattered around it.
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Bakery-Style Vegan Banana Streusel Muffins

These bakery-style vegan banana muffins are soft, tall, and packed with real banana flavor. Topped with a crunchy walnut-oat streusel for the perfect crisp bite.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Baked Goods, Breakfasts
Cuisine: American
Diet: Halal, Hindu, Kosher, Low Lactose, Vegan
Keyword: banana crumble muffins, banana muffins, healthy muffins, vegan banana muffins, vegan muffins
Servings: 12 muffins
Author: Sarah Bond

Ingredients

Muffins

  • 5 Tbsp hot water 75 mL
  • 2 Tbsp flaxseed meal 11 g
  • ½ cup unsalted vegan butter softened, 113 g
  • ¾ cup packed light or dark brown sugar 150 g
  • ⅓ cup vegan yogurt 80 g, at room temperature
  • 1 tsp pure vanilla extract 4 g
  • 1½ cups mashed ripe bananas 3 to 4 bananas, 315–345 g
  • 2 cups all-purpose flour 250 g
  • 1 tsp baking powder 3 g
  • ¼ tsp iodized salt 2 g
  • ½ tsp ground cinnamon 2 g

Streusel

  • ¾ cup all-purpose flour 100 g
  • ½ cup chopped walnuts 50 g
  • ⅓ cup rolled oats 30 g
  • ¼ cup packed brown sugar 45 g
  • ¼ tsp cinnamon 1 g
  • ¼ tsp iodized salt 2 g
  • 4 Tbsp melted unsalted vegan butter 56 g

Instructions

  • Prep: Preheat your oven to 425°F (218°C). Line a standard muffin pan with paper liners or lightly grease.
  • Flax Egg: Combine 5 Tbsp hot water and 2 Tbsp flaxseed meal in a small bowl. Stir well and let sit for 5 to 10 minutes, until thickened.
    A spoon with ground flaxseed rests over a glass bowl containing a flaxseed and water mixture on a green surface.
  • Cream Butter and Sugar: In a large bowl (with a hand mixer) or stand mixer fitted with the paddle attachment, beat ½ cup unsalted vegan butter and ¾ cup packed light or dark brown sugar on medium-high speed, until well combined and slightly lightened, 2 to 3 minutes.
    A metal mixing bowl filled with creamed cookie dough and a paddle attachment on a green countertop.
  • Add Wet Ingredients: Beat in the flax egg, then add ⅓ cup vegan yogurt and 1 tsp pure vanilla extract and beat until smooth, about 1 minute.
    A mixing bowl with a paddle attachment contains partially mixed batter, mayonnaise, and a splash of dark liquid, likely vanilla extract.
  • Add Bananas: Mash the bananas with a fork in a separate bowl until mostly smooth. Portion out 1½ cups mashed ripe bananas and add them to the batter, mixing just until combined with a few small lumps remaining.
    Mashed bananas and flour mixture in a metal mixing bowl with a stand mixer paddle attachment.
  • Combine Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, ¼ tsp iodized salt, and ½ tsp ground cinnamon.
    A glass bowl containing flour, cinnamon, and other dry baking ingredients with a metal spoon on a green surface.
  • Stir: Add the dry ingredients to the wet ingredients and mix on low speed or gently fold by hand just until combined. Do not overmix.
    A metal mixing bowl containing flour and other dry ingredients sits on a green surface with a black spatula resting inside.
  • Streusel: In a medium bowl, combine ¾ cup all-purpose flour, ½ cup chopped walnuts, ⅓ cup rolled oats, ¼ cup packed brown sugar, ¼ tsp cinnamon, and ¼ tsp iodized salt. Add 4 Tbsp melted unsalted vegan butter and mix until crumbly with small, pea-sized clumps.
    A mixing bowl contains flour, brown sugar, rolled oats, chopped nuts, white sugar, and cinnamon with a fork resting inside.
  • Fill and Top: Divide the batter evenly among the muffin cups, filling each until a little more than ¾ full. Sprinkle the streusel generously over each muffin, covering the tops entirely, gently pressing streusel into the batter so it sticks.
    Two muffin pans filled with unbaked muffins topped with oat crumble sit on a dark green surface.
  • Bake: Bake at 425°F for 6 minutes, then, without opening the oven, reduce the temperature to 350°F (177°C). Continue baking until the muffins are set and a toothpick inserted into the center comes out clean, about 18 to 20 more minutes for standard muffins.
    For large bakery-style muffins, increase to 32 to 35 minutes total
    A couple of muffin tins on a cooling rack.
  • Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
    Twelve crumb-topped muffins cool on a black wire rack, with a partially visible muffin tin and striped towel nearby on a green surface.

Video

Notes

Use very ripe bananas with plenty of brown spots for the best flavor and sweetness.
The two-temperature bake for muffins helps quickly brown and set the streusel while keeping the muffins tender inside.
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. 
Freeze for up to 1 month and thaw at room temperature or warm briefly in the microwave, oven, or air fryer.
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