There are always bananas in the house. Bananas are great on their own, in yogurt, cereal, and of course, baked goods! Most times we go through them, but on occasions when we don’t and they’ve turned all brown and spotty, they get used up for banana bread. Okay, most times they do anyway. This time, however, I turned them into the best vegan banana bread muffins you’ll ever make. Seriously, these are so good. I surprised myself when I dug into one. So. Yum. Period.
What are banana bread muffins? They’re pretty much mini versions of banana bread, of course, in muffin or cupcake form. I guess you can use the bigger muffin pans and make those jumbo-sized, almost bakery or grocery store bakery-size if you like. I’m not opposed to that also, especially when it’s a really good muffin.
Below’s the recipe for these seriously super yummy vegan banana bread muffins. My usual banana bread recipe has never failed me — okay, maybe except for when it’s a total user error and I forget the baking soda. I know, I’ve made that mistake a few times. I don’t realize it until halfway into baking or after the timer has gone off and I see that the loaf did not rise. Yup, fail. Usually when this happens, I blame it on being distracted with other things while making the batter. Of course, you’re probably better than me and won’t do that… so yeah, you’ll be fine and these will turn out delish. The muffins on their own are good, but with the addition of the crumble topping in this recipe, they are even better.
Okay, if you’re up for baking some good eats this weekend (or any day), give this vegan banana bread muffin recipe a try. You won’t be disappointed. Let me know if you make these. Thank you and enjoy!
Vegan Banana Bread Muffins
These banana bread muffins are quick and easy to make. The best part, they’re vegan friendly and delicious!
- Preheat oven to 375°F. Line muffin pan with 12 baking paper cups.
- In a bowl, mash the bananas. Then add in the sugar, oil, and milk and mix until combined.
- Next add in the flour, baking soda, and salt and mix until incorporated.
- Scoop out batter and divide evenly among paper-lined muffin cups.
- In a separate bowl, combine olive oil, brown sugar and mix until combined. Then add in the flour and chopped walnuts, if using. The mixture will become crumble-like. Add topping to each muffin cup.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Enjoy!