Here’s how to make the best vegan banana muffins with simple ingredients and just one bowl—perfect for a healthy breakfast, snack, or dessert.

For more healthy muffin recipes, try our apple cinnamon muffins, zucchini muffins, blueberry muffins, and sweet potato muffins.

Vegan banana muffins close up.
Banana Muffins in 30 minutes!

Easy, Healthy, and Irresistibly Moist

If you love vegan banana bread, you’ll enjoy these vegan banana muffins just as much. They’re soft, moist, and full of banana flavor—made with the same wholesome ingredients but in a quick, grab-and-go format.

Louise and I make these every time we’ve got overripe bananas. They’re easy, healthy, and perfect for breakfast, snacks, or even dessert. Despite being egg-free, dairy-free, and low in saturated fat, they rise beautifully and taste amazing.

You can keep them simple or stir in chocolate chips or walnuts for extra flavor. Kids love them, and they’re great for school lunches or a plant-based, clean-eating treat.

The best part? You only need basic pantry staples, one bowl, and a fork. No mixer, no fuss. Just quick, healthy banana muffins that are soft, naturally sweet, and ready in about 30 minutes.

Let’s bake a batch—you’ll see how easy (and tasty) they are!

Ingredients

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

Ingredients for healthy banana muffins on a marble table.
  • Ripe bananas: Use spotty, overripe bananas for the best flavor and moisture. No ripe bananas? Add 2–4 tablespoons of sugar to compensate. Tip: Thawed frozen bananas also work—just make sure they were ripe when frozen.
  • Flour: Use all-purpose flour, or go half-and-half with whole wheat flour for more wholesome banana muffins.
  • Non-dairy milk: Any plant-based milk works—almond and soy milk are our favorites for these dairy-free muffins.
  • Oil: A light vegetable oil (canola, sunflower, avocado, or light olive oil) helps create a soft, fluffy texture. For oil-free banana muffins, swap in unsweetened applesauce.
  • Sugar: Brown sugar or coconut sugar adds a natural sweetness.
  • Vanilla extract: Adds warmth and depth to the flavor. Use extract or vanilla bean.
  • Baking powder: Essential for that classic muffin dome. No baking soda or vinegar needed.
  • Optional add-ins: Stir in chopped walnuts, pecans, or vegan chocolate chips for extra flavor and texture—just like in banana snack muffins.
A vegan banana muffin cut open and close up.

Variations

  • Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free flour blend (with xanthan gum if not included). Let the batter rest 10 minutes before baking to help the texture settle and avoid crumbly muffins.
  • Oil-Free: Replace the oil with unsweetened applesauce or extra mashed banana for moist, fluffy muffins without added fat. This variation is perfect for whole-food, plant-based diets and low-calorie baking.
  • Low/No Sugar: Use very ripe bananas to naturally sweeten the muffins, then reduce or omit the added sugar. For a sugar-free option, substitute with maple syrup, date syrup, or a zero-calorie sweetener like monk fruit or erythritol.

How to make vegan banana muffins

1. Prep the oven and pan: Preheat to 350°F (180°C). Line a 12-cup muffin pan with paper liners or parchment squares (5-inch squares work great for that rustic bakery look).

Muffin pans lined with muffin liners.

2. Mix the wet ingredients: In a large bowl, mash the ripe bananas with a fork until smooth. Add non-dairy milk, oil, sugar, and vanilla. Stir well with the same fork—no whisk or mixer needed. This is easy, one-bowl plant-based baking!

Step picture showing mashed banana mixed with the wet ingredients.

3. Add dry ingredients and extras: Add flour, baking powder, and salt. Stir until just combined—don’t overmix. Then fold in optional add-ins like vegan chocolate chips or walnuts for a heartier banana snack muffin.

Step picture showing vegan banana muffins batter in a bowl.

4. Scoop, bake, and cool: Divide the batter into 12 muffin cups. Top with extra chocolate or nuts if desired. Bake for 20–23 minutes, until a toothpick comes out clean. Cool 20 minutes in the pan, then transfer to a rack to cool completely. Enjoy your warm, dairy-free muffin treat!

Vegan banana muffins before and after baking

Tips

  • Use very ripe bananas: The darker the peel, the better! Overripe bananas add natural sweetness and moisture, which is key for rich and soft plant-based muffins.
  • Don’t overmix the batter: Stir just until the flour disappears—overmixing can make muffins dense instead of light and fluffy.
  • Use fresh baking powder: Old or expired baking powder won’t help your muffins rise. This is especially important for eggless baking, where leavening is everything.
  • Keep it one bowl: Mixing everything in one bowl with a fork not only saves time and dishes—it prevents overworking the batter. Simple is best!
  • Customize with mix-ins: Make them your own with chopped nuts, cinnamon, or vegan chocolate chips. They turn a basic muffin into a satisfying vegan banana muffin.
  • Use parchment paper if needed: No liners? No problem. Use parchment squares for a charming, rustic look and easy release.
  • Cool before removing: Let the muffins cool for 15–20 minutes in the pan to firm up and release easily without sticking or crumbling.

Frequently Asked Questions

Can I use frozen bananas for banana muffins?

Yes! Thaw them at room temperature, then mash and use as you would fresh ripe bananas. Just make sure they were fully ripe before freezing.

What’s the best egg substitute for banana muffins?

You don’t need one—mashed bananas act as a natural binder, so no flax eggs, chia eggs, or applesauce are needed in this recipe.

Can I make these muffins oil-free?

Yes! Swap the oil with an equal amount of unsweetened applesauce for a lower-fat, healthy banana treat. They’ll be slightly denser but still moist.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free baking flour blend. Avoid single flours like almond or oat flour unless the recipe is specifically tested for them.

How do I store vegan banana muffins?

Store them in an airtight container at room temperature for up to 3 days, or in the fridge for 4–5 days. They also freeze well for up to 3 months.

Can I make mini muffins?

Absolutely! This recipe makes about 24 mini muffins. Reduce baking time to 10–12 minutes.

Why didn’t my muffins rise?

Make sure your baking powder is fresh, and avoid overmixing the batter. Those are the most common reasons for flat muffins, especially in eggless baking.

Can I reduce the sugar?

Yes, especially if your bananas are very ripe. Try cutting the sugar by 25–30% for a more naturally sweet plant-based snack.

More Muffin Recipes

Get your next snack or breakfast idea from these easy and 30minute muffin recipes:

If you tried these healthy banana muffins or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!

Vegan banana muffins

Vegan Banana Muffins

5 from 12 votes
Here’s how to make the best vegan banana muffins with simple ingredients and just one bowl—perfect for a healthy breakfast, snack, or dessert.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American

Equipment

  • 12-muffin tin (or two 6-muffin tins)

Ingredients 

Wet Ingredients

  • 3 ripe bananas 330 grams, 12 ounces, or 1⅓ cups mashed
  • cup almond milk or another milk
  • ¼ cup olive oil or another vegetable oil
  • ¾ cups sugar
  • 1 tablespoon vanilla extract

DRY INGREDIENTS

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt

Instructions 

  • Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners or parchment squares.
    Muffin pans lined with muffin liners.
  • Mix Wet Ingredients: Mash 3 ripe bananas in a bowl. Add ⅓ cup almond milk, ¼ cup olive oil, ¾ cups sugar, and 1 tablespoon vanilla extract. Stir well with a fork.
    Step picture showing mashed banana mixed with the wet ingredients.
  • Add Dry Ingredients: Stir in 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch salt until just combined.
    Optional Add-Ins: You can fold in ⅓ cup chocolate chips, ½ cup chopped nuts, or up to 2 sliced bananas.
    Step picture showing vegan banana muffins batter in a bowl.
  • Scoop & Bake: Divide batter into muffin cups and bake 20–23 mins, cool 20 mins in pan, then on a rack. Enjoy!
    Vegan banana muffins before and after baking

Video

Banana Muffins in 30 minutes!

Notes

SUBSTUTITIONS
  • Ripe bananas: Use overripe bananas for sweetness and moisture. Add 2–4 tbsp sugar if not fully ripe. Frozen bananas work too.
  • Flour: All-purpose or half whole wheat for a more wholesome muffin.
  • Milk: Any plant-based milk works—almond and soy are great.
  • Oil: Use a light oil (canola, sunflower, avocado). For oil-free, sub with applesauce.
  • Sugar: Brown or coconut sugar for natural sweetness.
  • Vanilla: Use extract or vanilla bean for flavor depth.
  • Baking powder: Helps muffins rise. No baking soda or vinegar needed.
  • Add-ins: Optional chocolate chips, walnuts, or pecans for extra texture.
 
TIPS
  • Use very ripe bananas for natural sweetness and moisture.
  • Don’t overmix—stir just until the flour disappears for fluffy muffins.
  • Fresh baking powder is key, especially for egg-free muffins.
  • One bowl & a fork is all you need—simple and effective.
  • Add mix-ins like nuts, cinnamon, or chocolate chips for extra flavor.
  • No liners? Use parchment squares for easy release.
  • Cool in pan for 15–20 mins before removing to avoid crumbling.
 
STORAGE
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months—just thaw at room temp or reheat in the microwave.

Nutrition

Serving: 1 of 12, Calories: 184kcal, Carbohydrates: 32g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 105mg, Potassium: 97mg, Dietary Fiber: 1g, Sugar: 13g, Vitamin A: 0.2IU, Vitamin B6: 0.01mg, Vitamin C: 0.02mg, Vitamin E: 1mg, Vitamin K: 3µg, Calcium: 41mg, Folate: 46µg, Iron: 1mg, Manganese: 0.2mg, Magnesium: 6mg, Zinc: 0.2mg
Tried this recipe?Leave a comment below or mention @theplantbasedschool on Instagram. We love hearing from you ⭐️ 💚.

Nico and Louise in front of the Consolazione church in Todi

Hi! We are Nico & Louise

We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.

Welcome to our blog, we are glad you are here.

5 from 12 votes (4 ratings without comment)

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Recipe Rating




15 Comments

  1. 5 stars
    This recipe has now become a favorite, and I bake it often…just as soon as I have three very ripe bananas. Nico and Louise are amazing! I’m so glad I discovered their website.

    1. Hi Stephanie,
      That’s so lovely to hear — thank you! I’m thrilled it’s become a regular bake for you. There’s nothing better than having ripe bananas and a go-to recipe ready to go.
      Kindest,
      Louise

  2. 5 stars
    The recipe was easy & turned out delicious! I only had regular chocolate chips, not mini & they worked well.
    I’m a recent follower & have loved several of your recipes.
    Thanks!

    1. Hi Deb, that sounds delicious with chunky chocolate chips 🥳.

      Welcome, we are so happy to have you. Thank you for taking precious time out to leave a comment here.

      Kindest, Louise

  3. 5 stars
    I tried your chocolate chip muffin recipe and they were a hit with my family, delicious and moist!!
    Thanks for creating a Simple and easy recipe to follow!!!

  4. 5 stars
    I tried the muffins and they are really really good and the metric and portion/size are life savers for my brain. Thanks!

  5. This is a perfect little recipe. Everyone loved them. The muffins taste delicious and have a very good texture. My 2 substitutions were unsweetened soy milk and coconut sugar which worked out great. I appreciate baking recipes that don’t use flax eggs or aquafaba!

    1. Hi Annemarie,
      That’s wonderful, thanks so much for your helpful suggestions for soy milk and coconut sugar.
      I’m very happy the family enjoyed the muffins 🙂
      All the best,
      Louise

    1. Hi Annemarie,
      Thanks for your question! Yes, it is indeed 1 tablespoon of baking powder.
      We do not use baking soda in this recipe, so the baking powder mounts have been adjusted for that.
      Let me know if you need anything else.
      Kindest,
      Louise