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Vegan Banana Streusel Muffins (oil-free options)

The Penny Pantry
This is a delicious, healthy vegan muffin that tastes like a bakery-style muffin! Can make 100% oil free.
Recipe adapted from the cookbook booklet "Nothin' but Muffins" published in 1991.
Course Breakfast
Servings 18 muffins (Approx., I made regular and mini)


  • 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