If you are looking for a deliciously moist and comforting snack that’s also plant-based, you’ve got to try this Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe. These muffins are bursting with ripe banana flavor, warmly spiced with cinnamon, and topped with a crumbly walnut topping that adds just the right crunch. The combination is utterly irresistible and perfect for breakfast, coffee breaks, or anytime you want to treat yourself to something wholesome yet indulgent. Best of all, this recipe is straightforward and uses simple ingredients that come together beautifully to create a bakery-worthy result at home.
Ingredients You’ll Need
With just a handful of staple ingredients, this recipe balances flavor, texture, and nutrition effortlessly. Each element plays a crucial role, from the natural sweetness of ripe bananas to the crunch of walnuts and the warmth of cinnamon, creating muffins you’ll want to bake again and again.
- Ripe bananas (350 g): The heart of the recipe, bananas provide natural sweetness and moisture to the muffins.
- Coconut sugar (170 g): Adds a rich, caramel-like sweetness, perfect for vegan baking.
- Vegan buttermilk (1 batch): Reacts with the baking soda to give you tender, fluffy muffins.
- Olive oil (80 ml): Adds moisture and richness; you can substitute a neutral oil if you prefer.
- Vanilla extract (1 tablespoon): Enhances the flavor with a lovely aromatic note.
- All-purpose flour (280 g): The foundation that holds your muffins together; sifted for lightness.
- Chopped walnuts (125 g + 30 g for topping): Provides delightful texture and a nutty flavor throughout and as a crumble topping.
- Baking powder (3 teaspoons): Helps the muffins rise beautifully.
- Baking soda (½ teaspoon): Works with vegan buttermilk for that perfect lift.
- Sea salt (½ teaspoon): Balances sweetness and enhances overall flavor.
- Ground cinnamon (2 teaspoons + 1 teaspoon for topping): Adds warmth and spices the muffins just right.
- Melted vegan butter (1 tablespoon): Incorporated in the crumble topping for extra richness and a tender finish.
How to Make Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe
Step 1: Prepare your workspace and muffin tray
Start by preheating your oven to fan 190°C (375°F) or conventional 210°C (410°F). Line only half of your muffin tray’s cavities with liners, filling every second cavity. This technique encourages tall, bakery-style muffin tops and ensures even baking. If your tray only has 12 cavities, plan to bake the batter in two batches, letting the pan cool between each.
Step 2: Mash the bananas
In a large mixing bowl, mash the ripe bananas using a fork until mostly smooth. A few small lumps add character and texture, so no need to overdo it—this is the natural sweetness base for your muffins.
Step 3: Combine wet ingredients
Add coconut sugar, vegan buttermilk, olive oil, and vanilla extract to the mashed bananas. Whisk everything gently until completely combined. This wet mixture will infuse your muffins with moisture and sweet richness.
Step 4: Mix dry ingredients separately
In another bowl, whisk together the sifted flour, baking powder, baking soda, sea salt, and cinnamon. This step ensures even distribution of leavening agents and spices, which is critical for a balanced rise and flavor.
Step 5: Create the muffin batter
Add half of the dry ingredients to the wet mixture and fold gently to begin combining. Follow with the remaining dry ingredients and the finely chopped walnuts. Fold carefully until the batter has no visible flour streaks; be cautious not to overmix to keep your muffins light and tender.
Step 6: Make the walnut crumble topping
In a medium bowl, whisk together roughly chopped walnuts, flour, coconut sugar, and cinnamon. Add the melted vegan butter and use your fingertips to rub it into the dry mixture until you get a crumbly texture. This topping will add a delightful crunch and nutty flavor after baking.
Step 7: Portion and assemble
Use an ice cream scoop or large spoon to distribute the batter evenly among the muffin liners. Generously sprinkle the walnut crumble topping on each muffin, making sure it’s well covered for a golden brown, crisp finish.
Step 8: Bake to perfection
Bake your muffins at fan 190°C (375°F) or conventional 210°C (410°F) for the first 5 minutes to help them rise quickly. Then reduce the temperature to fan 170°C (340°F) or conventional 190°C (375°F) and continue baking for 15 more minutes. Test doneness by inserting a toothpick or knife; it should come out almost clean, with a few moist crumbs.
Step 9: Cool before serving
Allow the muffins to cool in the tray for 5 minutes, then carefully transfer them to a wire rack to cool completely over 30 minutes. This resting period finishes the baking process and helps the muffins set nicely.
How to Serve Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe
Garnishes
For an extra special touch, sprinkle a little powdered coconut sugar or drizzle a simple vegan vanilla glaze on top once the muffins have cooled. Fresh banana slices or extra chopped walnuts on the side can add visual appeal and strengthen the banana and walnut theme.
Side Dishes
Pair these muffins with a steaming cup of coffee, herbal tea, or a cold glass of plant-based milk. A bowl of fresh fruit or a vegan yogurt parfait also complements the natural sweetness and keeps the meal light yet satisfying.
Creative Ways to Present
Serving these muffins as part of a brunch spread? Arrange them alongside miniature fruit tarts, vegan cream cheese spreads, and nuts for a delightful variety. Wrapping each muffin in parchment paper tied with a ribbon makes a charming gift or picnic treat that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, place any leftover muffins in an airtight container. They keep well at room temperature for up to 5 days, though storing them in the refrigerator extends freshness to about a week. Just bring them back to room temperature before eating to enjoy their full flavor.
Freezing
If you want to enjoy these vegan banana bread muffins longer, freeze them in an airtight container or freezer bag. When ready to eat, thaw at room temperature for a few hours or overnight in the fridge, and they’ll taste just as fresh as on baking day.
Reheating
To warm the muffins, pop them in a preheated oven at 160°C (320°F) for 5–7 minutes. This brings back the soft, tender crumb and makes the walnut crumble topping nice and crisp again. Microwaving for 20 seconds works in a pinch but doesn’t keep the topping crunchy.
FAQs
Can I substitute walnuts with another nut?
Absolutely! Pecans or almonds work wonderfully as alternatives in both the batter and the crumble topping. Just chop them roughly for the best texture. Keep in mind that flavor profiles will shift slightly depending on the nut you choose.
What if I don’t have vegan buttermilk?
You can easily make your own vegan buttermilk by mixing 1 cup of any plant-based milk with 1 tablespoon of lemon juice or apple cider vinegar. Let it sit for 5–10 minutes until it thickens and curdles—it’s a great substitute that works perfectly in this recipe.
Are these muffins gluten-free?
This recipe calls for all-purpose flour, which contains gluten, so it’s not gluten-free as is. However, you can try swapping in a gluten-free flour blend that’s suitable for baking. Just be aware it may slightly change texture and rise, so use blends designed for muffins and quick breads.
Can I make these muffins less sweet?
Definitely. You can reduce the coconut sugar by 25–50 grams depending on your taste preference. The ripe bananas also provide natural sweetness, so cutting back on sugar won’t compromise the flavor too much.
How do I prevent the crumble topping from burning?
Keeping the oven temperature lower after the initial rise phase helps protect the delicate crumble from burning. Make sure to sprinkle the topping evenly and avoid overbaking. If your muffins are browning too fast on top, tent them loosely with foil during the last few minutes.
Final Thoughts
Trust me, making this Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe is one of those kitchen wins that feels incredible every time you bite into one. They’re simple to make, comforting, and a beautiful way to enjoy ripe bananas. Whether for a cozy breakfast or an afternoon pick-me-up, these muffins feel like a warm hug in food form. Go ahead and try them—you won’t be disappointed!
Print
Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 large muffins
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
These Vegan Banana Bread Muffins with Walnut Crumble Topping are moist, flavorful, and perfectly spiced. Made with ripe bananas, warm cinnamon, and crunchy walnuts, these muffins are a wholesome plant-based treat. The crumb topping adds a delightful texture contrast, making them ideal for breakfast, snacks, or a healthy dessert. Easy to make and suitable for vegans, these muffins bring classic comfort food vibes without any dairy or eggs.
Ingredients
Muffin Batter
- 350 g ripe bananas (approx 3 medium or 4 small, peeled and mashed)
- 170 g coconut sugar (or soft brown sugar)
- 1 batch vegan buttermilk (see recipe note 1)
- 80 ml olive oil (or neutral oil like rapeseed or sunflower oil)
- 1 tablespoon vanilla extract
- 280 g all-purpose flour (sifted)
- 125 g walnuts (finely chopped)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
Walnut Crumble Topping
- 30 g walnuts (roughly chopped)
- 30 g all-purpose flour
- 2 tablespoons coconut sugar (or soft brown sugar)
- 1 teaspoon ground cinnamon
- 1 tablespoon melted vegan butter (or olive oil)
Instructions
- Prepare: Preheat oven to fan 190°C (375°F) or conventional 210°C (410°F). Line half the muffin tray cavities with liners, filling every second cavity to encourage high muffin tops. The recipe yields 10 large muffins; bake in two batches if needed, cooling the pan and refrigerating batter between batches.
- Mash the banana: Place peeled ripe bananas into a large bowl and mash thoroughly with a fork until smooth but still slightly lumpy.
- Mix the wet ingredients: Add coconut sugar, vegan buttermilk, olive oil, and vanilla extract to the mashed bananas. Whisk well until all ingredients are combined.
- Mix the dry ingredients: In a separate medium bowl, whisk together sifted flour, baking powder, baking soda, sea salt, and ground cinnamon until evenly mixed.
- Make the muffin batter: Fold half of the dry ingredients gently into the wet mixture until mostly combined. Then fold in the remaining dry ingredients along with the finely chopped walnuts. Avoid overmixing to keep the muffins light and tender.
- Make the crumb topping: Combine roughly chopped walnuts, flour, coconut sugar, and cinnamon in a medium bowl. Add melted vegan butter or olive oil and rub together using fingertips until mixture forms a crumbly texture.
- Assemble muffins: Using an ice cream scoop or large spoon, portion the batter evenly into prepared muffin liners. Sprinkle the walnut crumble topping generously over each muffin.
- Bake: Place muffins in the oven and bake at fan 190°C (375°F) or conventional 210°C (410°F) for 5 minutes. Then reduce temperature to fan 170°C (340°F) or conventional 190°C (375°F) and bake for an additional 15 minutes until a toothpick inserted comes out mostly clean with a few crumbs.
- Cool: Let muffins cool in the tray for 5 minutes before carefully removing and transferring to a wire rack to cool completely for about 30 minutes. Optionally, add a vanilla glaze for extra sweetness (see recipe note 2).
- Storage: Store muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to a week, allowing them to come to room temperature before serving. Muffins freeze well; thaw at room temperature for a couple of hours before enjoying.
Notes
- Note 1: Vegan buttermilk can be made by combining 1 cup of plant-based milk (like soy or almond) with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes to curdle.
- Note 2: For a vanilla glaze, whisk together powdered sugar, a splash of plant-based milk, and vanilla extract until pourable, then drizzle over cooled muffins.
- Filling every second muffin cavity helps muffins develop tall, fluffy tops.
- Do not overmix the batter to avoid dense muffins.
- To ensure even baking, allow the muffin pan to cool between batches if baking in two rounds.
