Eggless Banana Crumb Muffins
These Eggless Banana Crumb Muffins are soft, moist, and delicious. They're so easy to make, and they taste amazing! Perfect for breakfast, snacks, and school lunches.
Servings 12 muffins
Calories 264kcal
Equipment
Ingredients
- 3 very ripe bananas, mashed (about 250 - 270 g)
- 1/2 cup (115 g) butter, melted
- 1/2 cup (120 g) buttermilk
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (200 g) brown sugar
- 1 1/2 cups (210 g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Crumb Topping
- 1/3 cup (67 g) packed brown sugar
- 1 tablespoon (12 g) white sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (58 g) unsalted butter, melted
- 1/2 cup + 1 tablespoon (80 g) all-purpose flour
Instructions
- Preheat the oven to 425ºF (220ºC). Spray eight cavities of the muffin pan with nonstick spray or line with cupcake liners.
- In a medium bowl, mash the ripe bananas with a fork until completely smooth.
- Stir the melted butter into the mashed bananas; mix until combined. Add the buttermilk, vanilla, and brown sugar; mix to combine.
- Mix in the flour, cinnamon, baking soda, and salt until combined.
- Spoon the batter evenly into the muffin liners, filling each one all the way to the top.
Make the Crumb Topping:
- In a small bowl, mix brown sugar, white sugar, cinnamon, and melted butter. Add in flour and mix until evenly distributed and crumbly in texture.
- Sprinkle crumb topping evenly over each muffin.
- Bake for 5 minutes, then reduce the oven temperature to 375ºF (190ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Notes
Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, then wrap them in plastic wrap and then with foil, place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring to room temperature or warm up in the microwave or a 300°F oven for 4 to 5 minutes if desired.
Glaze (optional): To top off, you can make a glaze by mixing 1/3 cup confectioner's sugar and 2 to 3 teaspoons of milk. Drizzle on top before serving.
Dairy-Free:
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
- Make your dairy-free buttermilk: mix 1 cup of plant-based milk + 1 tablespoon of lemon juice or apple cider vinegar. Let the mixture sit for five minutes until the milk looks like it has curdled.
- Use the same amount of vegan butter substitute. My favorite dairy-free butter for baking are:
- If your bananas are not very ripe, you can quickly ripen them by baking them with the skin in a 300°F oven for around 10 to 15 minutes. The peel will turn black from the oven, but the bananas themselves will be ripe. This method is great when your bananas need that one extra push to get to the ideal ripeness to bake with. Unfortunately, this won't work for green bananas.
- Feel free to add 1 cup of chopped nuts (such as walnuts or pecans) or chocolate chips! Just stir them after adding the dry ingredients.
Nutrition
Calories: 264kcal | Carbohydrates: 44g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 185mg | Potassium: 168mg | Fiber: 1g | Sugar: 27g | Vitamin A: 300IU | Vitamin C: 2.6mg | Calcium: 38mg | Iron: 1mg