Vegan Banana Muffins with Cinnamon Streusel
Soft, tender vegan banana muffins flavored with warm cinnamon and ginger, topped with a buttery cinnamon-oat streusel. The mashed banana provides natural sweetness and moisture while maple syrup adds depth. A touch of optional rum enhances the banana flavor. Perfect for breakfast, brunch, or a wholesome snack. This version skips eggs and dairy entirely, relying on baking soda and powder for lift and coconut oil for richness, making it inclusive for plant-based diets without sacrificing tender crumb or satisfying texture.
Ingredients
- 1 ½ cup all-purpose flour
- 2 tablespoon all-purpose flour
- ¾ cup rolled oats
- ¼ cup rolled oats
- 2 teaspoon cinnamon
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup maple syrup
- 1 ½ cup banana, mashed, about 3 large or 4 medium
- ½ cup refined coconut oil, half melted, half room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon rum(optional)
- ¼ cup turbinado sugar, or brown sugar
Instructions
- 1
Preheat oven to 350F and line 12 muffin cups.
- 2
Whisk together flour, rolled oats, cinnamon, ginger, baking powder, baking soda, and salt in a medium bowl.
- 3
Melt 1/4 cup coconut oil with maple syrup. Combine with mashed banana, vanilla, and rum if using.
- 4
Fold wet ingredients into dry until smooth batter forms.
- 5
In another bowl, combine remaining oats, flour, cinnamon, turbinado sugar, and room temperature coconut oil. Cut coconut oil in with a pastry cutter or fork until crumbly streusel forms.
- 6
Divide batter evenly among muffin cups. Top each with thin layer of streusel.
- 7
Bake 25 to 30 minutes until toothpick inserted in center comes out clean, rotating pan halfway if oven is uneven.
- 8
Cool in pan 5 minutes, then transfer to rack to cool completely.
Tips
Use very ripe bananas with brown spots for maximum sweetness and moisture. Overripe bananas prevent dense, dry muffins.
Do not overmix the batter once wet and dry ingredients combine. Stir gently until just combined to keep muffins tender.
If your muffin tin produces uneven browning, rotate halfway through baking and check for doneness starting at 23 minutes.
Good to Know
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Prepare muffins up to 2 days ahead. Cool completely before storing. Streusel can be made 1 day ahead and kept in the fridge.
Serve warm or at room temperature. Pairs well with coffee, tea, or plant-based milk. Optional: dust with powdered sugar before serving.
Common Mistakes
Overmix batter after combining wet and dry to avoid dense, tough muffins.
Skip melting all coconut oil; use half melted to ensure proper texture in both batter and streusel.
Don't underbake; a dry toothpick center prevents gummy centers.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without rum?
Yes, rum is optional. Omit it completely or replace with 1 tablespoon additional vanilla extract or banana extract for enhanced flavor. The muffins will be slightly less complex in taste but still delicious.
What if I don't have turbinado sugar for the streusel?
Brown sugar or coconut sugar work well as 1:1 substitutes. Brown sugar will add slight molasses notes. Regular granulated sugar is less ideal because it won't create the same coarse, crunchy texture.
How long can I keep these muffins fresh?
Store in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days. Freeze in a freezer bag up to 2 months. Thaw at room temperature before serving.