Simple, practical, and full of everyday flavour, Vegan Banana Muffins with Streusel is a vegan, vegetarian American breakfast made with ripe bananas, non dairy milk such as almond milk, and maple syrup in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes
  • Yield: 12
  • Category: Breakfast
  • Cuisine: American

Ingredients

Wet:

  • 2 ripe bananas
  • 3/4 cup non dairy milk such as almond milk (,light coconut milk or oat milk)
  • 1/4 cup maple syrup (or sugar, add 2 tbsp more sugar for sweeter if you like)
  • 3 tbsp oil
  • 2 tbsp applesauce
  • 1 tsp apple cider vinegar or white vinegar
  • 1 tsp vanilla extract

Dry:

  • 2 cups flour ((I use 1 2/3 cup all purpose and 1/3 cup whole wheat or spelt flour))
  • 1/4 tsp salt
  • 1-2 tsp spices such as cinnamon (, pumpkin pie spice or gingerbread spice)
  • 1/4 cup oats
  • 1/4 cup shredded coconut
  • 2 tsp baking powder
  • Optional add ins: 3-4 tbsp chopped nuts (seeds)

Streusel: (optional)

  • 1/4 cup flour
  • 1/4 cup coconut sugar or other sugar
  • 1/2 tsp cinnamon
  • 2 tbsp vegan butter or oil ((add 1/8 tsp salt if using oil))

Method

  1. All all of the wet ingredients to a blender and blend until smooth.
  2. Add 1.5 cups flour and other dry ingredients to a bowl and mix well. Add blended banana mixture and mix until combined.
  3. Add flour 2 tbsp at a time to make batter that is just slightly stiff.
  4. Pour into lined muffin pan and fill to 2/3, Preheat the oven to 375 deg F (190 C).
  5. Make the streusel: Mix the flour, sugar and cinnamon. Add in vegan butter and oil and mix to make a crumbly mixture
  6. Sprinkle liberally on the batter in the muffin pan.
  7. Bake at 375 deg F for 20 mins then reduce to 350 deg F (180 C), and bake for another 10 mins or so. Check with a toothpick in the center.
  8. Cool in the pan for 10 mins then remove from the pan and cool completely lightly covered by a towel. Store: Store covered on the counter for the day. Refrigerate for upto 5 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.