If you’ve been searching for a delightful treat that is both wholesome and bursting with comforting flavors, then this Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe is your next baking adventure. Picture moist, tender muffins infused with ripe banana sweetness and warm cinnamon, elevated by a crunchy, buttery vegan walnut crumble that adds a perfect textural contrast. Not only are these muffins incredibly satisfying, but they also bring a cozy vibe to breakfasts, snacks, or afternoon tea gatherings. Trust me, once you try this recipe, these muffins will quickly become your go-to comfort bake.
Ingredients You’ll Need
Getting these muffins just right comes down to a handful of simple, yet carefully chosen ingredients. Each one plays a vital role in building flavor, moisture, and that irresistible crumb topping that sets these muffins apart.
- Ripe bananas (350 g): The star ingredient, ripe bananas add natural sweetness and moisture that keep the muffins tender and flavorful.
- Coconut sugar (170 g): Provides a rich, caramel-like sweetness and pairs beautifully with the bananas.
- Vegan buttermilk: Gives a slight tang while reacting with leavening agents to create fluffy textures.
- Olive oil (80 ml): Adds moisture and richness without overpowering the flavors—neutral oils like rapeseed or sunflower work perfectly too.
- Vanilla extract (1 tablespoon): A touch of warmth and aromatic sweetness enhances the banana and walnut notes.
- All-purpose flour (280 g): The base of the muffins, sifted for lightness and to ensure no lumps.
- Walnuts, finely chopped (125 g): These bring texture and earthy flavor right into the muffin crumb.
- Baking powder (3 teaspoons) & baking soda (½ teaspoon): Essential for that perfect lift and airy crumb.
- Sea salt (½ teaspoon): Balances the sweetness and enhances all the other flavors.
- Ground cinnamon (2 teaspoons): Adds warm, spicy notes that complement the bananas and nuts.
- Walnuts, roughly chopped (30 g): Reserved for the crumble topping to add crunch and rustic appeal.
- All-purpose flour (30 g): Used for the crumble to ensure a delicate, crumbly texture.
- Coconut sugar (2 tablespoons): Sweetens the topping with a caramelized hint.
- Ground cinnamon (1 teaspoon): Brings warmth to the crumble layer.
- Melted vegan butter or olive oil (1 tablespoon): Binds the crumble ingredients into that perfectly sandy texture.
How to Make Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe
Step 1: Preheat and Prepare Your Muffin Tray
First things first, get your oven heating to 190°C fan (or 210°C conventional) and line half of your muffin tin cavities with liners. Pro tip: fill every other cavity to give your muffins room to rise tall and proud. If you’re making the full batch of 10, bake in two rounds if you only have a standard muffin pan. Let the pan cool down between batches and keep the batter chilled in the fridge to maintain freshness.
Step 2: Mash the Bananas
Grab your ripest bananas and mash them in a large bowl with a fork. Aim for a mostly smooth texture but don’t worry about a few small lumps—they add charm and slight texture to each bite.
Step 3: Combine Wet Ingredients
Into the mashed bananas, whisk in the coconut sugar, vegan buttermilk, olive oil, and vanilla extract until everything is well blended. This mixture brings sweetness, moisture, and a velvety base that makes your muffins utterly tender.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the sifted flour, baking powder, baking soda, sea salt, and cinnamon. This not only ensures even distribution but keeps the leavening agents active for a perfect rise.
Step 5: Make the Muffin Batter
Add half of the dry ingredients to the wet and gently fold them together until you barely see any flour. Then fold in the remaining dry mix along with the finely chopped walnuts. Be careful not to overmix—streaks of flour should be gone but the batter should remain tender and not overworked.
Step 6: Prepare the Walnut Crumble Topping
For that irresistible crunch, whisk together the roughly chopped walnuts, flour, sugar, and cinnamon. Drizzle in the melted vegan butter or olive oil and use your fingertips to rub everything together until the mixture resembles a coarse crumble. It’s this topping that adds the final flourish of texture and flavor.
Step 7: Fill Muffin Liners and Add Topping
Using an ice cream scoop or large spoon, dollop the batter into muffin liners. Don’t be shy—fill them generously. Sprinkle the prepared walnut crumble evenly over each muffin for that perfect golden crust.
Step 8: Bake to Perfection
Bake your muffins at 190°C fan (210°C conventional) for the first 5 minutes to encourage rising. Then turn down the heat to 170°C fan (190°C conventional) and bake for 15 more minutes until the muffins are golden and a skewer comes out almost clean with just a few moist crumbs. Cooling them briefly in the pan before transferring to a rack will help them set beautifully.
How to Serve Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe
Garnishes
Elevate your muffins with a light dusting of powdered sugar or a drizzle of vegan vanilla glaze for extra sweetness. Fresh berries or a dollop of coconut yogurt on the side can add a lovely brightness that balances the rich flavors.
Side Dishes
These muffins pair wonderfully with a cup of your favorite tea or coffee, or alongside a simple fruit salad for a refreshing contrast. Serving them with a smear of vegan butter or nut butter adds a satisfying richness.
Creative Ways to Present
For casual brunches, stack muffins on a rustic wooden board adorned with scattered walnuts and banana slices. For a party or special occasion, wrap each muffin in parchment paper tied with twine and a small card with the recipe name—your guests will love the homemade touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftover muffins, store them in an airtight container at room temperature for up to 5 days. This keeps them soft and moist, ready for whenever a craving strikes.
Freezing
These muffins freeze beautifully—wrap them individually in plastic wrap or place in an airtight container before freezing. When you’re ready to enjoy, just thaw at room temperature for a couple of hours or overnight in the fridge.
Reheating
Warm up muffins gently in the oven at 160°C for 5-7 minutes or microwave them for 20-30 seconds to restore their fresh-baked warmth and bring out the nutty aroma of the crumble topping.
FAQs
Can I use regular sugar instead of coconut sugar?
Absolutely! While coconut sugar lends a rich caramel note, soft brown sugar or even organic cane sugar will work fine in this recipe.
What if I don’t have vegan buttermilk?
No worries—make your own by combining 1 tablespoon of lemon juice or apple cider vinegar with 240 ml of any plant-based milk. Let it sit for 5-10 minutes until it curdles.
Can I substitute the walnuts?
Yes, pecans or even chopped hazelnuts make excellent substitutes, offering a similar texture and flavor profile in the muffins and crumble.
How ripe should the bananas be?
The riper, the better! Look for bananas that are heavily speckled or even starting to turn brown; they provide the most sweetness and moisture.
Can I make these gluten-free?
Certainly! Swap the all-purpose flour for a gluten-free blend, but be sure to use one designed for baking to maintain the muffins’ structure and texture.
Final Thoughts
It’s hard to beat the comforting magic of these Vegan Banana Bread Muffins With Walnut Crumble Topping Recipe. They bring together the best of banana bread and crumbly, nutty goodness in one easy, crowd-pleasing baked treat. Whether you’re a seasoned baker or just trying your hand at vegan treats, these muffins are a perfect bake to share and savor. Go ahead, whip up a batch and enjoy that warm, cozy feeling in every bite!
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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: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Banana Bread Muffins with Walnut Crumble Topping are moist, flavorful, and perfect for a healthy snack or breakfast. Made with ripe bananas, coconut sugar, and a delightful walnut crumble, these muffins are baked to perfection with a soft interior and a crunchy topping. Suitable for vegans and easy to prepare, this recipe yields 10 large muffins bursting with cinnamon warmth and nutty crunch.
Ingredients
Muffin Batter
- 350 g ripe bananas (approx 3 medium or 4 small bananas, peeled and mashed)
- 170 g coconut sugar (or soft brown sugar)
- 1 batch vegan buttermilk (typically made by mixing plant milk with an acid like lemon juice or vinegar)
- 80 ml olive oil (or neutral oil such as 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 your 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 makes 10 large muffins, so if you only have one tray, bake in two batches, letting the pan cool between them and chilling the batter in the fridge.
- Mash the banana: In a large mixing bowl, mash the peeled ripe bananas with a fork until mostly smooth; a few small lumps are acceptable.
- Mix the wet ingredients: Add coconut sugar, vegan buttermilk, olive oil, and vanilla extract to the mashed bananas. Whisk together until well 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 incorporated.
- Make the muffin batter: Fold half the dry ingredients into the wet mixture until nearly combined, then gently fold in the remaining dry ingredients and the finely chopped walnuts. Mix just until no streaks or pockets of flour remain to avoid overmixing. Set batter aside.
- Make the crumble topping: Combine roughly chopped walnuts, flour, coconut sugar, and cinnamon in a bowl. Add melted vegan butter or olive oil and use your fingertips to rub the mixture until it forms a crumbly texture.
- Assemble muffins: Use an ice cream scoop or large spoon to evenly distribute the batter into the prepared muffin liners. Sprinkle crumble topping generously over each muffin.
- Bake: Bake the muffins at fan 190°C (375°F) or conventional 210°C (410°F) for 5 minutes. Then lower the oven temperature to fan 170°C (340°F) or conventional 190°C (375°F) and continue baking for an additional 15 minutes.
- Check doneness and cool: Insert a toothpick or knife into a muffin; it should come out almost clean with a few crumbs. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely for about 30 minutes. Optionally, add a vanilla glaze once cooled.
- Storage: Store muffins in an airtight container at room temperature up to 5 days or refrigerate up to a week. Bring to room temperature before serving if chilled. Muffins also freeze well and should be defrosted for a couple of hours before eating.
Notes
- Use well-ripened bananas for natural sweetness and better moisture.
- Vegan buttermilk can be made by mixing 250 ml non-dairy milk with 1 tablespoon lemon juice or apple cider vinegar; let it sit for 5-10 minutes before using.
- Filling every other muffin cavity helps the muffins rise higher and form desirable tops.
- Do not overmix the batter, as it may cause dense, tough muffins.
- For a vanilla glaze, mix powdered sugar with a small amount of plant milk and vanilla extract and drizzle over cooled muffins.
- Muffins freeze well; wrap individually for best results.
