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Vegan Banana Streusel Muffins

These guys make the perfect companion on a bright, early morning. Grab a muffin, pour a cup of coffee, and listen to the robins singing out the window!  

I had a few older bananas sitting on my counter a few mornings back- so I wanted to do something fun with them! Besides the usual banana bread that is.. Though super delicious, I felt like coming up with a new recipe! I was thinking about making banana nut muffins, but got stuck between that and banana oat muffins.. (and that’s where the Streusel comes in..)

So eventually I had it! I even added some chopped dates to the batter- which I think perfectly completes them!

Let’s get to the recipe!

Vegan Banana Streusel Muffins

Yields: one dozen

Total time: 1h15 (includes cooling time)


  • 4 small (or 3 large) ripe or slightly overripe bananas

  • 1/4 cup sugar

  • 1/3 cup brown sugar

  • 1/4 cup Vegan margarine (I used vegan Becel)

  • 1/4 cup rolled oats

  • 1/4 cup chopped dates

  • 1/4 cup chopped walnuts

  • 1 3/4 cups flour

  • 3-4 tbsp of almond or other nut milk (amount depending on dryness of mixture)

  • 1tsp vanilla

  • 1/2 tsp baking powder

  • 1 tsp baking soda

  • 3/4 tsp salt

  • 1/2 tsp of cinnamon

Streusel Topping:

  • 1/2 cup rolled oats

  • 3 tbsp brown sugar

  • 1/2 tsp cinnamon

  • 3 tbsp vegan becel or earth balance


1. Preheat oven to 350 degrees, prepare and grease a muffin pan. (Use liners if you prefer)

2. Start on the Streusel topping. Melt the vegan margarine, then combine it with the rolled oats, brown sugar and cinnamon in a small bowl. Set aside once done.

3. Mash your bananas in a large mixing bowl, using a potato masher or fork. Then add your wet ingredients: vegan margarine, nut milk, vanilla. Combine!

4. Next, mix in your sugar. (1/4 cup coconut, cane, or plain, and 1/3 cup brown) Then add the rest of the dry: 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp cinnamon, 3/4 tsp salt, 1 3/4 cups flour (adding and mixing the flour in small increments)

5. Now, fold in your oats, dates and walnuts- being careful not to over-mix.

6. Now that it's looking mixed and delicious, pour your batter into your muffin pan, filling each cup 3/4 the way. Top each muffin with a good sprinkle of Streusel topping. (About a heaping tsp per muffin.)

7. Bake them for about 20 minutes at first. Check them, and poke with a toothpick to see if it comes out clean. If not, bake for another 5 minutes. If still not finished, continue testing in small increments until the toothpick comes out without wet batter and the edges are slightly golden!

Let it cool for about a half hour before digging in!

Thanks for reading and I hope you enjoy this recipe!

Until next post! xx

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