Dessert

Seriously Good Vegan Banana Muffins Recipe

Byanna orden December 7, 2025December 7, 2025

Introduction

These Seriously Good Vegan Banana Muffins are moist, flavorful, and perfect for any time of the day. Made with ripe bananas and a crunchy walnut crumble topping, they offer a delightful plant-based treat that everyone will love.

A white round plate holds seven golden brown muffins topped with a crumbly nutty streusel layer that has small chopped nuts and sugar crystals on top, giving a crunchy texture. One muffin is split in half on a smaller white speckled plate nearby, revealing a soft, moist inside with a thick spread of pale yellow butter melting on it. A slender silver spoon with some butter residue rests on the smaller plate. In the upper left, a white speckled bowl contains several thick slices of butter. The whole scene is set on a white marbled surface with a red cloth partially visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup + 1 tablespoon (135 mL) oat milk
1 ½ tablespoons lemon juice (or apple cider vinegar)
4 medium-sized very ripe bananas (mashed bananas should weigh ~425g, 1 scant pound)
½ cup (112g) sunflower oil or any neutral-flavored oil
¾ cup (120g) organic brown sugar (or 135g coconut sugar)
½ cup (120 mL) aquafaba
1 ½ teaspoons pure vanilla extract
3 cups (375g) all-purpose flour
Heaping ¼ teaspoon sea salt
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
⅓ cup (38g) walnuts, finely chopped
⅓ cup (50g) organic brown sugar (or coconut sugar)
½ teaspoon ground cinnamon
Pinch of sea salt

Instructions

Step 1: Preheat the oven to 425°F (220ºC) and place a rack in the middle. Either line a 12-cup muffin tin with liners or generously grease it with oil or nonstick spray, including the tops, to prevent sticking.
Step 2: Stir the lemon juice into the oat milk and set aside for 5 to 10 minutes to create vegan “buttermilk.”
Step 3: Mash the bananas in a medium bowl with a fork until smooth and lump-free. Transfer to a cup or plate to wipe out the bowl for later use.
Step 4: Make the walnut crumble by mixing chopped walnuts, brown sugar, cinnamon, and a pinch of salt in a small bowl until well combined.
Step 5: In a large bowl, combine brown sugar and oil. Mix well using an electric mixer or whisk, then set aside for a minute.
Step 6: Shake the can of chickpeas to distribute starches, then measure ½ cup (120 mL) of aquafaba into the banana bowl. Whip it on medium speed with a handheld mixer for 1 minute until foamy.
Step 7: Add the whipped aquafaba to the sugar-oil mixture and mix well. Stir in the vegan “buttermilk” and vanilla until smooth, then add mashed bananas and combine thoroughly.
Step 8: Add flour, salt, baking soda, cinnamon, and nutmeg to the wet ingredients. Using a spatula or wooden spoon, gently stir until just combined, leaving a few traces of flour visible.
Step 9: Divide batter evenly among muffin cups, filling them to the top. Sprinkle the walnut crumble evenly over each muffin.
Step 10: Bake at 425ºF (220ºC) for 6 minutes. Without opening the oven, reduce the temperature to 350ºF (175ºC) and bake for another 18 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
Step 11: Cool muffins on a wire rack for 20 minutes. Use a small spatula or butter knife to carefully loosen muffin tops before lifting them out by hand. Store cooled muffins in an airtight container.

Tips & Variations

Use the ripest bananas possible for natural sweetness and moist texture.
Replace walnuts with pecans or pumpkin seeds for a different crunch.
For extra flavor, add ½ cup of vegan chocolate chips or dried fruit to the batter.
Make sure not to overmix the batter to keep muffins tender and fluffy.

Storage

Store cooled muffins in an airtight container at room temperature for 2 to 3 days. For longer freshness, refrigerate for up to 5 to 6 days or freeze for up to 3 months. To reheat, warm muffins briefly in the microwave or oven until soft.

How to Serve

Six muffins with a crumbly, golden-brown topping studded with small nut pieces are placed on a metal cooling rack. The muffins are brown and textured, showing a fresh baked look with some crumbs scattered on the white marbled surface beneath. The cooling rack is centered, and the muffins are arranged in two rows with a close focus on the front muffin. The overall tone is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of oat milk?

Yes, regular milk can be substituted, but the recipe is designed to be vegan. If you aren’t vegan, feel free to use dairy milk or any plant-based milk.

What is aquafaba and why is it used?

Aquafaba is the liquid from canned chickpeas. It whips up like egg whites and acts as an egg substitute in vegan baking, helping the muffins rise and hold together.