Vegan Banana Nut Muffins

These Vegan Banana Nut Muffins are a wholesome, delicious option for those looking to enjoy a plant-based delight without compromising on flavor or texture. Moist, naturally sweetened with ripe bananas, and studded with crunchy walnuts, these muffins are topped with an irresistible cinnamon crumb topping that makes them taste like they came from a bakery. Perfect for breakfast, snacks, or any time you need a comforting treat that happens to be vegan.

I grew up between two worlds—Moroccan warmth and American comfort—shaped by the scent of cinnamon and orange blossom water drifting from my dad’s kitchen and the buttery aroma of classic chocolate chip cookies cooling in my mom’s oven. That blend of cultures is where my love for baking first took root. When I started experimenting with vegan baking, I quickly learned that banana muffins are incredibly forgiving and naturally suited to plant-based ingredients. The bananas provide moisture and binding power that eggs typically offer, while almond milk and vegetable oil keep things tender without any dairy. After testing this recipe multiple times, I’ve perfected the balance—these muffins are so moist and flavorful that no one will guess they’re vegan. The crumb topping is what elevates them from good to exceptional, adding that sweet, crunchy contrast that makes every bite satisfying. Whether you’re vegan, baking for someone who is, or simply looking for a delicious banana muffin recipe, this one delivers.

Ingredients

Yield: 10 muffins

For the Muffins:

• 180g (1½ cups) plain flour (all-purpose flour)
• 150g (¾ cup) granulated white sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 medium ripe bananas, mashed (about 1 cup mashed)
• 180g (¾ cup) almond milk (or any plant-based milk)
• 55g (¼ cup) vegetable oil
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 50g (½ cup) roughly chopped walnuts

For the Crumb Topping:

• 65g (½ cup) plain flour
• 35g (3 tablespoons packed) brown sugar
• 30g (2 tablespoons) vegan butter, cold
• ½ teaspoon ground cinnamon

Substitution Tips: No almond milk? Any plant-based milk works—soy, oat, coconut, or cashew. For nut-free muffins, use sunflower seed butter instead of walnuts or omit them entirely. Want extra texture? Add ½ cup vegan chocolate chips or dried fruit. If you don’t have vegan butter for the topping, use coconut oil (solid, not melted).

Step-by-Step Instructions

Preparation:

1. Preheat oven to 180°C (350°F). Line a muffin tin with 10 muffin liners (you may have 2 empty cups—that’s fine). Set aside.

Making the Muffin Batter:

2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, white sugar, baking powder, cinnamon, and salt until well combined and no clumps remain. Set aside.
3. Prepare wet ingredients: In a separate medium bowl, mash the ripe bananas thoroughly with a fork until mostly smooth with some small chunks remaining. Add the almond milk, vegetable oil, lemon juice, and vanilla extract. Whisk together until well combined and slightly frothy.
4. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the wet ingredients into the dry using broad, sweeping motions. Mix just until combined with no flour streaks visible—some lumps are fine and expected. Don’t overmix or the muffins will be tough and dense.
5. Add walnuts: Fold the roughly chopped walnuts into the batter until evenly distributed throughout.
6. Fill muffin cups: Using a large spoon or ice cream scoop, divide the batter evenly among the 10 prepared muffin liners. Each cup should be about ¾ full.

Making the Crumb Topping:

7. Prepare crumb mixture: In a medium bowl, add the flour, brown sugar, cold vegan butter (cut into small pieces), and cinnamon.
8. Create crumbs: Using a fork or your fingertips, mix and crumble the ingredients together until the mixture resembles coarse crumbs with pea-sized pieces. The butter should be worked into the flour mixture to create those signature crumbly clumps.
9. Top the muffins: Generously sprinkle the crumb topping over each muffin, pressing down very gently so it adheres. Use all the topping—don’t be shy!

Baking:

10. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes. Muffins are done when the tops are golden brown, spring back when lightly touched, and a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs.
11. Cool briefly in pan: Remove from the oven and let the muffins cool in the pan for 10 minutes. This allows them to set without overcooking.
12. Transfer to cooling rack: After 10 minutes, carefully remove the muffins from the tin and place them on a wire rack to cool completely. Don’t leave them in the hot pan too long or they’ll continue cooking and become dry.
13. Serve and enjoy: These muffins are delicious warm, at room temperature, or even chilled!

Serving Suggestions

• Breakfast Spread: Serve warm with vegan butter, peanut butter, or almond butter alongside fresh fruit and coffee
• Brunch Buffet: Arrange on a rustic wooden board with raspberry and dark chocolate muffins and fresh berries for variety
• Afternoon Snack: Pair with herbal tea or a latte for a wholesome mid-day pick-me-up
• Lunch Box: Pack individually for school or work lunches—they travel beautifully and need no refrigeration
• Gift Baskets: Package in clear bags or small boxes tied with ribbon—perfect for vegan friends, neighbors, or as hostess gifts

Storage & Make-Ahead Tips

Room Temperature: Store muffins in an airtight container at room temperature for up to 4 days. They stay incredibly moist thanks to the bananas and oil.

Refrigeration: While not necessary, you can refrigerate these muffins in an airtight container for up to 1 week. Let them come to room temperature before eating or warm for 15-20 seconds in the microwave.

Freezing: These muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator or at room temperature for 2-3 hours. Warm in the microwave for 20-30 seconds for that fresh-baked feel.

Make-Ahead Strategy: You can prepare the dry ingredients and crumb topping up to 3 days ahead and store separately. In the morning, mash bananas, mix wet ingredients, combine, and bake for fresh muffins. The batter itself shouldn’t sit for long as the lemon juice activates the baking powder immediately.

Tips & Tricks

Use Very Ripe Bananas: The riper the bananas, the better! Look for bananas with lots of brown spots or even fully brown peels. They’ll be sweeter, more flavorful, and easier to mash. Under-ripe bananas result in less sweet, less moist muffins.

Don’t Overmix the Batter: This is crucial for tender muffins. Once you add the wet ingredients to the dry, mix just until you can’t see dry flour anymore. Lumps are perfectly fine—overmixing develops gluten and creates tough, chewy muffins instead of light, fluffy ones.

The Lemon Juice Creates Magic: The acid in lemon juice reacts with the baking powder to create extra rise and lightness. It also balances the sweetness and enhances the banana flavor. Don’t skip it!

Remove from Pan Promptly: Leaving muffins in the hot pan causes them to continue cooking and can make the bottoms soggy. After 10 minutes, transfer them to a wire rack where air can circulate around them.

Common Mistakes to Avoid

Using Under-Ripe Bananas: Bananas with green or yellow peels won’t provide enough sweetness or moisture. Wait until they’re heavily spotted or brown—this is when starches have converted to natural sugars and they’re perfect for baking.

Overmixing the Batter: Mixing too vigorously or for too long develops gluten, creating dense, tunnel-filled muffins with a tough texture. Mix gently and just until combined—visible lumps are fine!

Skipping the Crumb Topping: While the muffins are delicious plain, the crumb topping transforms them from simple to special. It adds texture, sweetness, and that bakery-quality finish. Don’t skip it!

Using Melted Vegan Butter in Topping: The butter for the crumb topping should be cold and solid so you can work it into crumbs. Melted butter creates a paste instead of those delicious crunchy clumps.

Chef’s Advice

Flavor Variations:

• Chocolate Chip: Fold in ½ cup vegan chocolate chips along with or instead of the walnuts
• Blueberry Banana: Add 1 cup fresh or frozen blueberries for a fruit-packed version
• Peanut Butter: Add 3 tablespoons peanut butter to the wet ingredients for extra protein and richness
• Maple Pecan: Replace sugar with maple syrup (reduce almond milk by 2 tablespoons) and use pecans instead of walnuts

Ingredient Substitutions:

• Oil-free: Replace vegetable oil with unsweetened applesauce (muffins will be slightly less rich but still delicious)
• Gluten-free: Use a 1:1 gluten-free flour blend—add ¼ teaspoon xanthan gum if your blend doesn’t include it
• Refined sugar-free: Replace white sugar with coconut sugar or maple sugar (1:1 ratio)
• Nut-free: Omit walnuts or replace with pumpkin seeds or sunflower seeds

Presentation Ideas:

• Dust with powdered sugar just before serving for an elegant look
• Drizzle with a simple glaze (powdered sugar + plant milk) for extra sweetness
• Top with banana slices and a sprinkle of cinnamon before baking
• Serve with vegan cream cheese or coconut whipped cream
• Cut in half and spread with almond butter for a more substantial snack
• Add a few vegan chocolate chips on top before baking for visual appeal

History and Cultural Significance

Banana bread and muffins became popular in American home baking during the Great Depression when resourceful home cooks found creative ways to use overripe bananas rather than waste them. The rise of commercial baking powder in the late 1800s made quick breads like banana muffins possible, transforming home baking forever. Veganism as a dietary choice has roots in ancient Indian and Eastern Mediterranean cultures, but the modern vegan movement gained momentum in the 1940s with the founding of The Vegan Society in England. Vegan baking has evolved dramatically over the past two decades, from niche specialty to mainstream option, driven by environmental concerns, health considerations, and animal welfare awareness. Today’s vegan baking proves that plant-based doesn’t mean compromising on flavor, texture, or indulgence. These banana nut muffins represent how far vegan baking has come—they’re so delicious that omnivores and vegans alike reach for seconds without noticing (or caring) about the absence of eggs and dairy.

These Vegan Banana Nut Muffins prove that plant-based baking can be every bit as delicious, comforting, and satisfying as traditional recipes. The naturally sweet bananas, warm cinnamon, crunchy walnuts, and that irresistible crumb topping create a muffin that stands on its own merits—not as a compromise or substitute, but as a genuinely excellent recipe that happens to be vegan. Whether you follow a vegan diet or simply love good muffins, this recipe delivers consistently delicious results. They’re perfect for using up those brown bananas on your counter, meal-prepping breakfasts for the week, or baking a wholesome snack that the whole family will love. The technique is straightforward, the ingredients are accessible and affordable, and the results look and taste bakery-quality. These muffins have converted many skeptics who thought vegan baking meant dry, flavorless alternatives. Make a batch this weekend and see for yourself—you might just find your new favorite muffin recipe. Happy baking!

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 muffin	279	4g	45g	10g	2g	22g

Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.