Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with paper liners.

Add the bananas to a large mixing bowl and mash until it forms a thick lumpy paste. Add the sugar and rest of the wet ingredients and mix until thoroughly combined.

Add all of the dry ingredients and mix until just combined. Some lumps are fine, as long as there aren't lumps of flour.

Use an ice cream scoop or a spoon to divide the batter in your muffin pan. The muffin batter should be close to the top of each cup (check the reference images above, note 4).

Using the same bowl, add all ingredients for your crumb topping. Mix with a spoon or your fingertips until combined and the mixture is flaky and crumbly.

Generously sprinkle the crumb topping onto your muffins.

Bake the muffins for 23-27 minutes or until you can insert a toothpick in a muffin and it comes out mostly clean. The muffins have a lot of banana so a few crumbs on your toothpick are okay.

Allow the muffins to cool in the muffin pan for 15 minutes (or until they aren't too hot to handle). Then place them on a cooling rack.

Enjoy the vegan banana muffins warm or at room temperature. They're perfect by themselves or with some vegan butter.

Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. If the crumb topping softens over time, you can reheat them in the oven for 10 minutes at 160°C (320°F) or until heated through.