A whole grain banana muffin with a tender crumb, sweet fruit filling, and cinnamon streusel topping.

This is an easy recipe that is sure to impress.
Author: Amanda Maguire
Recipe type: Muffins, Breakfast
Cuisine: Vegan
Serves: 12 muffins


for the muffins:

  • 2 large, very ripe bananas, mashed
  • ¼ cup coconut sugar
  • ¼ cup coconut oil, softened
  • ¼ cup unsweetened applesauce
  • 2 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract
  • 2 cups spelt flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt

for the fruit filling:

  • ⅓ cup Norm’s Farms Blueberry Elderberry Preserves

for the streusel topping:

  • ½ cup spelt flour
  • 2½ tablespoons coconut sugar
  • 1½ tablespoons vegan butter
  • 1½ teaspoons ground cinnamon
  • pinch fine sea salt


  1. Pre-heat the oven to 350 degrees F.
  2. Lightly grease or line a muffin pan and set it aside.
  3. In a large bowl, mix together the mashed bananas, coconut sugar, coconut oil, applesauce, non-dairy milk, and vanilla.
  4. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined.
  5. Spoon 1 heaping tablespoon of the batter into each muffin tin (I used a cookie dough scoop and it worked perfectly). Next, spoon 1 heaping teaspoon of the fruit preserves into the center. Using the remaining batter (another 1 heaping tablespoon), fill each muffin tin until nearly full.
  6. Combine the ingredients for the streusel topping using a fork or your fingers and sprinkle it evenly across the batter. The texture should resemble wet sand.
  7. Bake the muffins for 18-20 minutes, or until firm to the touch and golden brown. Allow to cool slightly before removing from the muffin tins. I like the muffins best when they’re still warm, but they’re great at room temperature too.