Vegan Banana Muffins

5 from 2 votes

Soft, fluffy, and moist Banana Muffins topped with brown sugar streusel topping and walnuts. These vegan banana muffins are great for breakfast or as a snack.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Muffins

Author: Shweta

Ingredients

Wet Ingredients

3 large ripe bananas
4 tablespoons melted coconut oil
½ cup unsweetened apple sauce
1 teaspoon vanilla extract

Dry Ingredients

¾ cup all purpose flour
¾ cup whole wheat flour
¾ cup pure cane sugar
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
½ cup chopped walnuts

Streusel Topping

½ cup all purpose flour
⅓ cup dark brown sugar
2 tablespoons finely chopped walnuts
½ teaspoon cinnamon
¼ cup room temperature coconut oil
⅛ teaspoon salt

Instructions

Preheat the oven to 350°F.
In a mixing bowl, mash the bananas until no lumps remain. Stir in the melted coconut oil, apple sauce, and vanilla. Combine well.
In a separate mixing bowl, mix the dry ingredients together: all-purpose flour, whole wheat flour, cane sugar, baking soda, salt, and cinnamon in a large mixing bowl.
Fold in the banana mixture into the dry ingredients until just mixed. Do not over mix. It should create a thick, formed batter. Fold in the chopped walnuts.
In a muffin pan, add liners or grease well with coconut oil. Pour mixture until almost to the top.
To make the streusel topping: In a small bowl, combine all purpose flour, dark brown sugar, finely chopped walnuts, cinnamon, and coconut oil. Mix by hand into a crumbly mixture. Do not over mix. Sprinkle the streusel topping generously onto each muffin.
Bake for 18 to 20 minutes until the muffins are a deep golden brown. To check if cooked, insert a toothpick or knife in the center and it should come out mostly clean. Let cool and enjoy warm!

Notes

Storage and Freezing

Enjoy warm and fresh out of the oven. Keep them at room temperature for up to 3 or 4 days in an airtight container (best options) or store them in the fridge if you have any leftovers for up to 5 days. You can also freeze muffins in a large reusable zip bag for later use for up to 6 months. Thaw the muffins at room temperature then wrap them in foil and heat at 375 F for about 10-15 minutes. You can also microwave them for 30 seconds at a time until heated thoroughly.

Nutrition Info

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