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Vegan Banana Crumb Muffins #vegan #glutenfree #nutfree #wholegrain #breakfast HolyCowVegan.net
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5 from 2 votes

Vegan Banana Crumb Muffins

Delicious and whole wheat, these Vegan Banana Crumb Muffins make a great breakfast to start your day. Or eat them for a snack or even dessert. These moist, incredibly tasty little morsels will have you -- and your family -- begging for more. A vegan, nut-free, soy-free recipe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast/Brunch
Cuisine: American, nut-free, Soy-free, Vegan, Wholegrain
Servings: 12 muffins
Calories: 190kcal


Dry ingredients:

  • 1 ½ cups whole wheat pastry flour (unbleached all purpose works too, or try half and half with all purpose flour and whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet ingredients:

  • 3 overripe bananas (mashed)
  • ¼ cup applesauce
  • ¾ cup sugar
  • cup avocado oil (or use any vegetable oil)

Crumb topping:

  • ½ cup whole wheat pastry flour
  • 2 tablespoon vegan butter (cut into small pieces)
  • 1 tablespoon applesauce
  • 1 teaspoon cinnamon
  • ¼ cup sugar


  • Preheat the oven to 375 degrees F.
  • Make the crumb topping by mixing all the ingredients in a bowl until you have a crumbly texture. Set aside.
  • Mix the dry ingredients in a large bowl.
  • Mix all the wet ingredients in a bowl.
  • Add the wet ingredients to the dry and mix. Make sure you don't have any dry flour remaining at the bottom, but try not to overmix the batter.
  • Spray a 12-cup muffin pan with cooking spray. Divide the batter equally between the 12 cups.
  • Sprinkle the crumb topping on top of each muffin.
  • Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Cool on a rack for 10 minutes, then unmold the muffins and serve.


Calories: 190kcal | Carbohydrates: 39.4g | Protein: 2.4g | Fat: 3.1g | Sodium: 175mg | Potassium: 172mg | Fiber: 3.2g | Sugar: 20.8g | Calcium: 20mg | Iron: 0.7mg