These vegan muffins combine a popular breakfast and dessert in one: a fluffy, moist banana muffin topped with sweet, buttery snickerdoodle crumbles. Made healthier with whole grains and no refined sugar!
When you want dessert for breakfast but still want something moderately healthy, this vegan banana muffin recipe is the perfect solution. A healthy, whole grain banana muffin topped with a butter-free snickerdoodle cookie crumble. Lightly sweetened, refined sugar-free, 100% plant-based and delicious. It’s the best of both worlds!
These healthy muffins are made with 13 simple ingredients:
- Whole Wheat Flour
- SUB: all purpose flour will work, but you will need to add extra flour since all purpose flour doesn’t absorb as much liquid as whole wheat flour
- Maple Syrup
- Almond Butter
- SUB: any other nut/seed butter of choice
- Soy Milk
- SUB: any other non-dairy milk, but I prefer soy milk for its high protein content
- Apple Cider Vinegar
- SUB: white vinegar or lemon juice
- Oat Flour
- SUB: you can probably use whole wheat or all purpose flour instead
- Coconut Oil ⟶ use refined for a neutral flavor
- Coconut Sugar
- SUB: brown sugar or cane sugar
- Cream of Tartar ⟶ adds the signature tangy flavor of snickerdoodles
- Baking Staples ⟶ baking soda, vanilla extract, salt
HOW TO MAKE
These vegan muffins are ready in under an hour, with about 20 minutes of prep time!
- Cream together coconut oil and sugar. Make sure your coconut oil is solid but soft, like softened butter. Add vanilla and give it another stir.
- Mix in oat flour, cream of tartar, baking soda, and salt. Stir until it reaches it crumbly, slightly sticky dough. Cover and store in the fridge while you prepare the muffin batter.
- Mix together mashed bananas, maple syrup, almond butter, vinegar, milk, and vanilla extract.
- Sift in flour, baking soda, and cinnamon.
- Use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Mix until ingredients are just combined and no flour pockets remain. Be sure to scrape down the sides and the bottom of the bowl for dry flour.
- Scoop the batter into greased or lined muffin cups, filling about ¾ full.
- Crumble the snickerdoodle dough over the muffins.
- Sprinkle cinnamon sugar on top.
- Bake 28-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Use a kitchen scale ⟶ This is the most accurate way to measure your ingredients and is how I measure all dry ingredients. If you don’t have a kitchen scale, make sure you are using your measuring cups correctly!
- How to accurately measure flour without a scale ⟶ Use a spoon to scoop the flour from the flour container into the measuring cup. Do NOT scoop directly with your measuring cup, this packs in way more flour than you need. Once you’ve filled your measuring cup with flour, take the back of a knife and level the flour across the measuring cup.
- Don’t overmix! ⟶ With flours that contain gluten (i.e. all purpose, whole wheat, spelt), you need to be careful not to overmix. Overmixing will develop too much gluten, resulting in a dense, gummy bread. Use a rubber spatula to gently fold the batter together, just until a uniform batter forms and no flour streaks remain. Be sure to scrape the bottom and sides of the bowl for dry flour. It’s OK if your batter is lumpy.
- Work quickly ⟶ Baking soda is activated as soon as it hits liquid, so get the batter in the preheated oven as soon as possible.
- How to know when the muffins are done ⟶ Insert a toothpick in the center of one of the muffins in the middle of the pan. If the toothpick comes back out clean, or with a few cooked crumbs, then your muffins are ready. Otherwise, place them back in the oven for another 2-3 minutes and check again.
HELPFUL BAKING TOOLS
- Muffin Pan
- Cooling Rack
- Kitchen Scale ⟶ highly recommended whenever you are baking! A scale is much more accurate than cup and spoon measurements, and accuracy is essential in baking.
- Rubber Spatula ⟶ better than a spoon for folding the batter, which prevents excess gluten formation, resulting in a softer, fluffy loaf
More Banana-Infused Treats!
- Healthy Banana Nut Bread
- Healthy Caramel Ice Cream Bars (GF)
- Whole Wheat Chocolate Banana Bread
- Chocolate Chip Orange Banana Bread (GF)
- Blueberry Banana Bread
- Carrot Banana Oat Muffins (GF)
- Sesame Banana Muffins (GF)
- Chocolate Chip Banana Muffins
I hope I’ve inspired you to bake these vegan snickerdoodle banana muffins! If you do try them out, don’t forget to tag me in your photos on instagram @ellielikes.cooking, leave a comment/rating down below, and let me know how you liked it! I love seeing all of your tasty recreations 🙂 Happy baking ♡
Vegan Snickerdoodle Banana Muffins
- ½ tbsp
- ½ tsp cinnamon
- Preheat oven to 350°F. Grease or line 10 cups of a muffin pan and set aside.
- Make cinnamon sugar: In a small bowl, mix together coconut sugar and cinnamon and set aside.
- Make the snickerdoodle topping: Cream together softened coconut oil and coconut sugar. Stir in vanilla.
- Add in oat flour, cream of tartar, baking soda, and a pinch of salt and mix until a crumbly, slightly sticky dough forms. Cover and store in fridge while you prepare the muffins.
- Make the muffin batter: In a large bowl, mix together mashed bananas, maple syrup, almond butter, vinegar, milk, and vanilla extract.
- Sift in flour, baking soda, and cinnamon. Use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Mix until ingredients are just combined and no flour pockets remain. (If your batter seems too thick, add an extra tablespoon of milk.) Be sure to scrape down the sides and the bottom of the bowl for dry flour.
- Distribute the batter into the greased muffin cups, filling about ¾ full. Take the snickerdoodle topping out of the fridge and crumble over the muffins. Sprinkle cinnamon sugar on top. Bake 28-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool for about 5 minutes in the pan, then gently remove and place the muffins on a cooling rack. Cool completely before serving.
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