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Chocolate Chip Banana Muffins with Crunchy Cinnamon Topping

  • Author: Liv B
  • Total Time: 40 minutes
  • Yield: 12 muffins


Super simple fluffy vegan banana muffins dotted with chocolate chips, layered with a crunchy buttery cinnamon topping.



  • 2 ripe bananas, mashed
  • 1/3 cup melted vegan butter or coconut oil
  • 3/4 cup brown sugar
  • 1/4 cup nondairy milk
  • 1 tsp vanilla extract
  • 2 cups flour (I used half all-purpose and half spelt)
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 3/4 cup dairy-free chocolate chips

Crunchy Cinnamon Topping:

  • 1/4 cup vegan butter
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1 tsp cinnamon


  1. Preheat oven to 425 F. Line a 12-cup muffin tin with paper liners.
  2. Mash the bananas in a mixing bowl. Add the vegan butter, sugar, milk and vanilla and stir well to combine.
  3. Add the flour, baking powder and cinnamon and stir well to form a thick batter. Add the chocolate chips and stir until just combined.
  4. Divide the batter between 12 muffin cups.
  5. Make the crunchy cinnamon topping: In a small mixing bowl, combine topping ingredients and use a pastry blender, fork or two butter knives to cut into it until it makes a crumbly mixture.
  6. Add 1-2 tbsp of topping to each muffin.
  7. Bake in preheated oven for 5 minutes, then reduce oven temperature to 350 F and bake 15 minutes, until lightly golden brown on top.
  8. Remove from oven and let cool slightly in the muffin tin, before serving warm or transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days or in the fridge up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

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