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Banana Muffins placed on a serving dish
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5 from 1 vote

Vegan Banana Muffins with Streusel

These are the perfect morning coffee companion. They are SO easy to make!
Prep Time10 mins
Cook Time20 mins
Course: Baked Goods, Breakfast
Diet: Vegan
Servings: 12 Muffins
Author: Zainab Jabri


  • 3 Ripe Bananas, Mashed
  • ¾ cup Raw Sugar
  • 1 Flax Egg 1 tbsp of Ground Flax seed + 2 tbsp of water. Mix in a small bowl and let set for 10 minuets.
  • cup Melted Coconut Oil unrefined
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • cup All-Purpose Unbleached Flour

Streusel Topping

  • ½ cup All-Purpose Unbleached Flour
  • cup Old-fashioned Rolled Oats
  • ¼ cup Coconut Sugar
  • 2 tbsp Raw Sugar
  • ¼ tsp Salt
  • ½ cup Melted Coconut Oil


Streusel Topping

  • Combine all streuel ingredients in a small bowl, mix well
  • Place bowl in the fridge to allow the coconut oil to begin to harden while you prepare the muffins


  • Make your flax egg and set it aside for 10 minutes for it to jell
  • Preheat the oven to 350°F and line a muffin tin
  • Combine all dry ingredients in a large bowl and set aside
  • Using a fork, mash bananas in a medium bowl
  • Add Sugar and Flax Egg
  • Add Melted Coconut Oil and mix well together
  • Combine wet ingredients with the dry ingredients. Becareful not to over mix
  • Spoon ¼ cup of batter into lined muffin tin. Top batter with streusel, about ½ tbsp for each muffin
  • Bake for 20-25 minuets, until toothpick comes out clean.
  • Remove from oven and transfer to a cooling rack
  • Once completely cooled, store at room temperature in an air tight container for up to a week


If not vegan, you can sub 1:1 flax egg with a normal egg.
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