This post may contain affiliate links. If you click on one of my links, I may receive a small compensation at no cost to you. Thank you for supporting The Penny Pantry! Read My Disclosure Policy
This is the muffin that I shared with my Facebook group last week (Hi guys!) 🙂
I baked them in a silicone muffin tray:
According to the notes on my recipe page, I 1st made a version of these in 1998. I had written “Excellent!” on the top, and I was reminded why when I made them again. The streusel really elevates these to another level. Plus, you can control the ingredients to make a MUCH healthier muffin than you would buy at your corner coffee shop. (Assuming they had vegan.)
The muffins I just made I opted to make oil-free in the main muffin part, and used the vegan butter in the streusel. Although I strive for oil-free baking, my family not so much. The 3 TB of butter was a good compromise for 12 muffins. My daughter LOVED these, and she doesn’t usually like banana baked goods, either.
I have written the recipe exactly as I made them recently in my photos here. I have, however, made other modifications in the past, so feel free to experiment. Muffin recipes are usually very adaptable to changing up flours, sugars, etc. I’ve even used half oats in these before, including in the streusel and that was good, too.
These are the new Silicone Muffins Pans I got for Christmas, this was the trial run and they worked perfectly. You can just pop them out of the back, no sticking even with zero added oil in the batter!
These muffins didn’t last long at my house, so I just kept them on a covered glass cake dome on my counter. You can also store these covered on the counter for a couple of days, but beyond that I would refrigerate them.
Lastly, I want to mention the cost to make these – they are very frugal! Each muffin only cost me about $.10 each to make. Yes, 10 cents! You can read about how I buy my groceries at the best prices HERE.
Enjoy! I hope you make these and love them as much as my family did.
Vegan Banana Streusel Muffins (oil-free options)
- 2 cups Flour I use Whole Wheat Pastry Flour (Bob's Red Mill)
- 1/2 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 cup Bananas, mashed About 2 Small Bananas
- 1/2 cup Plant-Based Milk (sweetened or unsweetened) I use Soy or Almond
- 1/2 cup Additional Milk (if needed) Depending on the flour you use, you may or may not need extra milk. Different types of flours absorb liquids differently.
- 1 TB White Vinegar or Lemon Juice
- 1 TB Ground Flaxseed mixed with 2 TB of Water This is a "flax egg"
- 1/3 cup Applesauce (or oil)
- 1/4 cup Chopped Walnuts (optional)
- For the Streusel Topping:
- 3 TB Granulated Sugar
- 3 TB Vegan Butter (like Earth Balance or Country Crock Plant-Based) OR for oil-free use applesauce
- 1/2 cup Flour
- Preheat oven to 375 degrees
- Get 3 main work bowls ready (I use a small, medium and large).
- Mix the milk with the vinegar or lemon juice and set aside to curdle. I use my glass pyrex measuring cup. This will be your vegan "buttermilk". It only takes a few minutes.
- Bowl #1: Make your streusel: Mix together the streusel ingredients in a small bowl. Cut the butter or applesauce into the flour/sugar mixture. I use a pastry cutter, but alternatively you can use two knives, or even your clean hands. You want it to look like small pebbles.
- Bowl #2: In the larger bowl, mix the dry ingredients: flour, sugar, baking powder, salt, cinnamon, and nutmeg. Stir in optional walnuts.
- Bowl #3: Mix together your wet ingredients: the curdled milk, applesauce and mashed bananas.
- Add your wet ingredients from bowl #3 to your dry ingredients to bowl #2 and mix just until combined. You don't want to over-mix.
- If the batter looks too thick, add a bit more milk. If it looks too wet, add more flour. It should be a bit thicker than the consistency of banana bread batter.
- Fill muffin cups 2/3 full. I use a medium cookie scoop for this, and I bake these in silicone muffin liners as described in my post.
- Carefully sprinkle the streusel you made earlier over the muffins. You may find it easier to use your hands.
- Bake for 15-20 minutes, checking after 15 minutes. They will be done when a toothpick inserted in the middle comes out clean. Let cool for about 10 minutes in pans before transferring to a wire cooling rack. Enjoy! Super yummy warm out of the oven with a cold glass of plant-based milk. Enjoy! <3 Amy