These Vegan Banana Coffee Cake Muffins are super soft and moist thanks to dairy-free sour cream! They are full of banana flavor topped with a crisp streusel that makes these muffins irresistible.
I love a streusel topping! It makes everything taste better. I love the texture it adds on my Vegan Dutch Apple Pie Galette, Vegan Blueberry Muffins and Vegan Peach Coffee Cake Muffins. And I love streusel so much that each slice of my Vegan Apple Cinnamon Crumb Cake is at least half streusel.
For these Vegan Banana Sour Cream Coffee Cake Muffins, the streusel topping adds a nice texture and amps up the cinnamon flavor of the muffins. It makes them utterly irresistible!
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Ingredient Notes
Mashed Overripe Banana: The bananas should be really brown for this recipe. Just like bananas that you would use for Vegan Banana Cake, Vegan Banana Bread or Banana Bread Cinnamon Rolls. If they are just barely ripe, the flavor will not come through.
Vegan Sour Cream: I used Forager Project Vegan Sour Cream. If you can't find vegan sour cream, you can substitute vegan yogurt! The sour cream keeps this vegan coffee cake super moist.
Canola Oil: Feel free to substitute any neutral oil for canola oil. Grape seed oil or avocado oil would be great. Do not substitute coconut oil.
Instructions
Step 1. Make the streusel by combining flour, brown sugar, cinnamon and melted butter in a medium bowl. Stir until everything is well combined.
Step 2. Make the sour cream banana muffin batter by combining mashed banana, sugar, oil, vegan sour cream and vanilla. Whisk well.
Step 3. Add the flour, baking powder, baking soda, cinnamon and salt and whisk to form the batter.
Step 4. Scoop the batter into a prepared muffin tin, top with streusel and bake!
Recipe FAQs
Place the muffins into an airtight container and store at room temperature for up to 3 days. Or, freeze for up to a month.
Yes! Allow the frozen bananas to thaw, then drain the excess liquid before mashing the bananas and proceeding with the recipe.
Expert Tips and Tricks
After adding the dry ingredients to the wet ingredients, whisk just until the batter forms, then stop. Over whisking will result in tough muffins.
This batter will look lumpy from the pieces of mashed banana and thats okay.
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📖 Recipe
Vegan Banana Coffee Cake Muffins
Equipment
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- 1 12- Cup Muffin Tin
- 12 Paper Muffin Liners
- Measuring Cups and Spoons
Ingredients
For the Streusel Topping
- 10 tablespoon All-Purpose Flour
- ¼ Cup Brown Sugar, tightly packed
- ½ teaspoon Cinnamon
- 3 tablespoon Vegan Butter, melted
For the Muffins
- 1 ½ Cups All Purpose Flour
- 1 ¼ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt half this amount if using table salt
- 1 teaspoon Cinnamon
- 1 ½ Cups Mashed Overripe Banana about 3 large bananas
- ⅔ Cup Granulated Sugar
- ⅓ Cup Canola Oil
- ⅓ Cup Non-Dairy Sour Cream see note
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 375* F. Line a 12 cup muffin tin with paper liners.
Make the Streusel
- First, make the streusel. In a medium bowl, combine flour, brown sugar, cinnamon and melted butter. Stir with a spoon until well combined. It should look crumbly. Set aside.10 tablespoon All-Purpose Flour, ¼ Cup Brown Sugar, tightly packed, ½ teaspoon Cinnamon, 3 tablespoon Vegan Butter, melted
Make the Muffin Batter
- In a medium bowl, combine flour, baking powder, baking soda salt and cinnamon. Whisk to combine.1 ½ Cups All Purpose Flour, 1 ¼ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 teaspoon Cinnamon
- In a large bowl, combine mashed banana, sugar, oil, vegan sour cream and vanilla. Whisk to combine.1 ½ Cups Mashed Overripe Banana, ⅔ Cup Granulated Sugar, ⅓ Cup Canola Oil, ⅓ Cup Non-Dairy Sour Cream, 1 teaspoon Vanilla Extract
- Add the dry ingredients into the wet ingredients and whisk just until the batter forms. It will look lumpy and thats okay.
- Scoop the batter into the prepared muffin tin, filling each cavity about ¾ of the way full. Then, top each muffin with a heaping tablespoon of streusel. Lightly press the streusel into the batter to ensure it sticks.
- Bake in a 350*F oven for 24-26 minutes, or until a toothpick inserted into a muffin comes out clean.
- Cool slightly then serve.
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