Go Back

Vegan Banana Oatmeal Muffins with Streusel Topping

These Vegan Banana Oatmeal Muffins with Crunchy Streusel Topping are a delightful blend of sweet bananas and hearty oats, perfect for a quick breakfast or snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 3 large ripe bananas, mashed The riper they are, the sweeter your muffins will be.
  • 120 ml non-dairy milk Almond or oat milk preferred.
  • 50 ml olive oil Can substitute with melted coconut oil.
  • 1 teaspoon vanilla extract Use pure vanilla extract for best flavor.
  • 225 grams whole-grain spelt flour Provides a nutty taste.
  • 50 grams rolled oats For extra chewiness.
  • 50 grams coconut sugar For lightly caramelized sweetness.
  • 2 teaspoons baking powder Essential for rise.
  • 1 teaspoon cinnamon Adds warmth.
  • 1/2 teaspoon baking soda Helps achieve fluffy texture.
  • 1/2 teaspoon sea salt Balances sweetness.
  • 50 grams dark chocolate, roughly chopped Use high-quality dark chocolate.
Streusel Topping
  • 75 grams whole grain spelt flour
  • 25 grams rolled oats
  • 50 grams coconut sugar
  • 2 tablespoons coconut oil (solid)
  • 1 tablespoon non-dairy milk

Method
 

Preparation
  1. Preheat your oven to 190 degrees C (375 degrees F) and grease or line a 12-cup muffin tin.
  2. In a large mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Add the non-dairy milk, olive oil, and vanilla extract to the mashed bananas and whisk until combined.
  4. In another bowl, combine the spelt flour, rolled oats, coconut sugar, baking powder, cinnamon, baking soda, and sea salt. Mix until evenly blended.
  5. Gradually fold the dry mixture into the wet banana mixture, then add the chopped dark chocolate and mix until just combined.
Streusel Preparation
  1. In a small bowl, mix all streusel ingredients until crumbly, with small chunks visible.
Baking
  1. Divide the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
  2. Top generously with the streusel topping.
  3. Bake for 18-20 minutes or until the tops are golden and a toothpick inserted comes out clean.
  4. Allow the muffins to cool in the tin for about 10 minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container for 2-3 days, refrigerate for up to a week, or freeze for up to 3 months. They reheat well in the microwave.