Vegan Banana Muffins

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.

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!

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

• 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.

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.

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).

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!

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.

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!