Cinnamon sugar is one of my favorite toppings for baked treats, as it always makes things better. That includes these simple and sweet vegan cinnamon muffins which are packed with wholesome banana flavors.
They take less than 30 minutes to make which is a big plus. Ways to describe these muffins would be, super buttery, soft and filled with the taste of fall. Who wants to try one?
Muffins have always been one of my go-to vegan snacks. If they have that classic, pillowy consistency, I'm easy to please. I know you'll be delighted with how fluffy these ones are!
For more muffin inspiration, check out these vegan pistachio blueberry muffins, as well as my vegan blueberry cream cheese muffins and vegan lemon blueberry muffins which are all so delicious.
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Why You Will Love These Muffins
- Tasty Topping - These gorgeous bakes are topped with a 'buttery' cinnamon sugar like you'll find in my vegan spanish fried cinnamon sugar churros and vegan chocolate cinnamon french toast rolls. It works so well. In order for the cinnamon sugar to stick to the top of the muffins, you need to dip them all, individually into the melted dairy-free butter while they're still warm.
- A Great Flavor Combination - Another thing that I love about this recipe is how well the flavors in this recipe compliment each other. The cinnamon sugar with the banana is like a match made in heaven and I can't wait for you to try it.
- Easy to Make - To make these muffins, all you need to do is fold the dry and wet ingredients together in a bowl, add the batter to some cupcake liners and bake. When they're ready, add the cinnamon sugar topping and enjoy.
- Allergy Friendly & Plant Based - This vegan cinnamon sugar banana muffins recipe is completely vegan and dairy free.
Ingredient Notes
- Large ripe bananas - As there are no eggs in these muffins, ripe bananas make a perfect replacement and help to give them a gorgeous texture. They also give baked goods a very strong banana flavor, in comparison to unripe bananas. You also need to try my vegan banana chocolate chip muffins, vegan blueberry banana cake and vegan biscoff banana cake recipes which are very similar in that respect. Let your bananas go spotty before you use them for muffins.
- Apple cider vinegar - Adding this to the batter gives the muffins a great texture. Leaving this out would alter the outcome completely. They certainly wouldn't be as light. It gives the whole batter a major lift.
- Granulated sugar & ground cinnamon - These are the two ingredients that you will need for the cinnamon sugar. Mix them together inside a small bowl until they're combined.
- Vegan butter - You need to melt this. Use it for dipping the warm muffins. The cinnamon sugar will stick to them.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you prefer, you can use brown sugar for the cinnamon sugar topping. Although it isn't too dissimilar to using granulated sugar, it gives the muffins, additional, subtle flavors of caramelization. Brown (Demerara) contains molasses which is very well know for it's strong, caramel-like flavors.
- Since this is a very autumnal recipe, why not add more fall flavors to the muffins? This could be in the form of a filling. Chopped nuts could be a fantastic choice. See my vegan apple walnut crumble cake which worked as a great combination. Some other nuts which you can experiment with include, pecans, hazelnuts, almonds, cashews and peanuts. If you're allergic to nuts, add some spices such as, ground ginger and ground nutmeg to the muffin batter. My vegan cinnamon cake and vegan pecan coconut cake are other great options during the fall time.
How To Make Cinnamon Banana Muffins
For the full method, please refer to the recipe card at the bottom of this post.
1: Line two 6-hole muffin trays with cake liners.
2: To a bowl, add the bananas, sugar, soy milk, vinegar, oil and vanilla. Whisk well.
3: Fold in the flour, baking powder and salt.
4: Pour the mixture into the 12 liners. Bake.
5: Let the muffins cool a little.
6: Mix together the cinnamon and sugar. Melt the vegan butter.
7: Dip the top of each muffin into the warm, melted vegan butter.
8: Now, immediately dip the buttery muffin into the cinnamon sugar.
Expert Tips
Use ripe bananas - Always use brown, spotty bananas as they are ripe. Not only will they make your muffins more flavorful, but they are also so much easier to mash. You'll also find that vegan muffins will have a great texture when ripe bananas are used as they act as egg replacers.
How to tell when the muffins are done - Stick a toothpick or a wooden skewer into the center of the baked muffins. If they comes out nice and clean, then they are ready to come out from the oven.
Recipe FAQs
Too much leavening in the batter can do this to muffins. They will rise quickly and then collapse. Over-mixing the muffin batter can also cause a dense texture due to the gluten being over-worked.
Store in an airtight container for 2 days at room temperature and for 3 days in the refrigerator.
The moisture has evaporated. Store them properly inside an airtight container to slow this process down.
More Vegan Muffin Recipes
If you tried this Vegan Cinnamon Sugar Banana Muffins Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Best Vegan Cinnamon Sugar Banana Muffins
Ingredients
Muffin Batter:
- 2 large ripe bananas mashed
- 180 g granulated sugar
- 240 ml soy milk
- 2.5 teaspoons apple cider vinegar
- 75 ml vegetable oil
- 1 teaspoon vanilla extract
- 275 g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Cinnamon Sugar Topping:
- 4 tablespoons vegan butter melted
- 50 g granulated sugar
- 0.5 teaspoon ground cinnamon
Instructions
Preparation:
- Preheat your oven to 200 Celsius.
- Line two 6-hole muffin trays with cupcake liners.
- Grease all 16 liners with oil. Set aside.
Make the muffin batter:
- To a large mixing bowl, add the mashed bananas, granulated sugar, soy milk, apple cider vinegar, vegetable oil, and vanilla extract. Mix.
- Next, gradually add in your all-purpose flour to the mixture, along with the baking powder and salt.
- Fold the dry ingredients into the wet. Don't over mix. Ensure that there are no pockets of flour remaining.
- Distribute your muffin batter equally between the 12 cupcake liners.
Bake the muffins:
- Bake the muffins in the center of the oven for 18-20 minutes. Towards the end of the time check on them as every oven is different. They should be golden brown and a skewer should come out completely clean.
- Allow the muffins to cool in the trays for a further 10-15 minutes.
Make the cinnamon sugar topping:
- Melt the vegan butter and pour it into a small ramekin.
- Combine the sugar and cinnamon in a small bowl.
- While the muffins are still warm, dip them into the melted butter, followed by the cinnamon sugar.
Video
Notes
- Always use brown, spotty bananas as they are ripe. Not only will they make your muffins more flavorful, but they are also so much easier to mash. You'll also find that vegan muffins will have a great texture when ripe bananas are used as they act as egg replacers.
- Stick a toothpick or a wooden skewer into the center of the baked muffins. If they comes out nice and clean, then they are ready to come out from the oven.
Graham says
So good!
Daniella says
🙂