Vegan Pistachio Banana Muffins

These Vegan Pistachio Banana Muffins are ultra fluffy and moist, studded with toasted pistachios, and topped with a delicious brown sugar oat streusel.

I found my new favorite breakfast muffins. These pistachio-studded, ultra fluffy, banana muffins are perfectly sweet and nutty. They require simple, pantry-friendly ingredients and are ready in less than 30 minutes.

These Vegan Pistachio Banana Muffins are made from simple, mostly pantry-friendly ingredients and come together in less than 30 minutes.

The oat brown sugar streusel is to die for and can be eaten by the spoonful…which I may or may have not done.

I highly recommend finishing these muffins off with a simple powdered sugar drizzle.

How to Make Vegan Pistachio Banana Muffins:

Streusel

1. In a medium-sized mixing bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the cubed cold vegan butter. Use your fingertips to pinch the butter into the dry mixture until the pieces of butter are pea-sized and well distributed.

Pistachio Banana Muffins

1. Preheat the oven to 350°F. Line a muffin tin with muffin liners. In a small bowl, whisk together flaxseed meal and water. Set aside for 3 minutes to thicken.
2. In a liquid measuring cup, whisk together non-dairy milk and apple cider vinegar. Let sit for 3 minutes then add to a large mixing bowl along with flax egg, mashed banana, maple syrup, and vanilla. Whisk together ingredients until smooth.
3. Add flour, oats, brown sugar, baking soda, salt, and spices. Use a wooden spoon or spatula to combine until a smooth batter forms. Fold in chopped pistachios.
4. Fill each muffin liner until almost full. Sprinkle 1 tbsp of streusel on top of the muffins. make sure to slightly press the streusel into the batter so it will stick.
5. Bake for 20 min. or until a toothpick inserted comes out clean (a few moist crumbs are good!). Allow cooling in the muffin tin for 5 minutes before transferring to a wire cooling rack.
6. While the muffins are cooling, prepare the icing. In a mixing bowl, whisk together the sifted powdered sugar and non-dairy milk until creamy. Drizzle over muffin while slightly warm and enjoy!

Why you’ll love these Vegan Pistachio Banana Muffins:

Fluffy & Moist. The combination of ripe mashed banana, flax egg, vegetable oil, maple syrup, and brown sugar makes for a perfectly moist muffin. Non-dairy milk mixed with apple cider vinegar creates an acidic vegan “buttermilk” that aids in rise and fluff to these muffins when mixed with baking soda.

Ideal level of sweetness. These muffins are not overly sweet, which makes for a delicious breakfast food! These muffins are sweetened with ripe banana, maple syrup, and a bit of brown sugar.

Breakfast meal prep idea. Since these muffins are ready in less than 30 minutes, it’s a great recipe to make on a weekday! You could even make a couple batches on Sunday and have a delicious breakfast ready to go for the week. Kiddos would also love this recipe for their school lunches…hint hint.

Ingredient Breakdown

Flax eggs: aka an easy vegan egg substitute made from mixing ground flaxseed meal and water. Let it sit for 5 minutes and it becomes a gelatinous mixture that aids in binding.

Ripe bananas: adds moistness and sweetness to the recipe.

Non-dairy milk + apple cider vinegar: creates a vegan “buttermilk” substitute that when combined with a base (baking soda) helps with rise and fluff in the muffin.

Vegetable oil: vegetable oil is liquid at room temp. which means when the muffins start to cool down they still remain moist!

Maple syrup + brown sugar: adds sweetness and brown sugar also aids with moisture.

Vanilla extract: adds a delicious vanilla flavor to the recipe that you cannot miss.

All-purpose flour: I highly recommend all-purpose flour over any other flour. This creates the best fluffy texture. You could also substitute half of the AP flour with whole wheat flour, if desired.

Old-fashioned rolled oats: adds a slightly nutty flavor and extra texture. I recommend old-fashioned oats over quick oats.

Baking soda: acts as a base that when combined with the vegan buttermilk creates rise and fluff in the muffin.

Salt: there’s very minimal flavor without salt! Salt will help to emphasize all the sweet and nutty flavors in the recipe.

Nutmeg + cinnamon: creates a warming, aromatic flavor to the muffins.

Chopped pistachios: adds a nutty and salty flavor and delicious crunch to the muffins.

If you’re looking for more vegan muffin recipes, you’ll also love these The Best Vegan Double Chocolate Chip Muffins, these Fluffy Vegan Toffee Muffins, and these Vegan Banana Nut Muffins.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!