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    Home » Breakfast

    Vegan Banana Muffins

    Published: May 24, 2023 · by Nico

    Jump to Recipe

    Vegan banana muffins are packed with banana flavor, plus they are soft, moist, and excellent for a quick breakfast, snack, or dessert.

    Our recipe is easy to make with a few simple pantry staples. You can make them in less than 30 minutes, any time of the year. Let's see how!

    vegan banana muffins
    On this page:
    • Ingredients for vegan banana muffins
    • How to make vegan banana muffins
    • Variations
    • Tips & Questions
    • Storage
    • More Muffin Recipes
    • Recipe

    Check out our Best Easy Desserts

    You can make our vegan banana muffin recipe with the same ingredients as our delicious vegan banana bread.

    And while there are no eggs or butter here, the result is outstanding!

    You can expect tall, soft, moist muffins and a pleasant banana flavor. Optionally, you can add chocolate chips and walnuts to the batter to make them even richer and tastier.

    The muffins are excellent as a quick breakfast on the go, for a snack, or even as a dessert. They are relatively healthy compared to most sweets, and kids love them.

    We'll show you how to make them with simple pantry staples with one fork in a bowl.

    vegan banana muffin cut in half showing crumb

    Ingredients for vegan banana muffins

    ingredients for vegan banana muffins

    Bananas

    Use ripe bananas, the ones with dark spots on the peel. They are sweeter and easier to mash. If you don't have ripe bananas, add 2 to 4 extra tablespoons of sugar to compensate for the lost flavor.

    You can use frozen bananas if you wish. To do so, thaw them at room temperature first, mash them, and use them. If the frozen bananas were not ripe, I would add 2 to 4 extra tablespoons of sugar.

    Flour

    You can use all-purpose flour or mix 50% all-purpose and 50% whole wheat flour if you want to make your vegan banana muffins more wholesome.

    Non-dairy milk

    Any non-dairy milk works for this vegan banana muffin recipe. We usually use almond milk or soy milk.

    Oil

    To make muffins, we recommend a neutral flavored vegetable oil instead of melted vegan butter or melted coconut oil because the vegetable oils are lighter and allow the muffins to rise, giving them a light, soft, and fluffy texture.

    Some oils that work well are canola oil, sunflower oil, light olive oil, and avocado oil.

    You can substitute oil with unsweetened applesauce.

    Sugar

    You can use brown sugar or coconut sugar for a more natural sweetness.

    Vanilla

    Use vanilla extract or the beans of a vanilla pod.

    Baking powder

    Make sure your baking powder is not too old. Baking powder helps the muffins rise and get their dome shape.

    There's no need for baking soda or vinegar in banana muffins.

    Salt

    Just a pinch to meld the flavors together.

    Optional add-ins

    Like in banana bread, you can add dairy-free chocolate chips (vegan mini chocolate chips are best), chopped vegan chocolate, chopped walnuts, pecans, other nuts, and cinnamon.

    Note that there's no need to add flax eggs or apple cider vinegar in this recipe.

    Vegan banana bread muffins

    How to make vegan banana muffins

    Preheat the oven to 350°F or 180°C. Line a 12-muffin pan (or two 6-muffin pans) with muffin liners.

    Tip: if you don't have paper liners, use 5-inch squared pieces of parchment paper.

    muffin pan lined with parchment paper

    Mash bananas with a fork in a large mixing bowl until they become banana puree.

    mashed banana in a bowl

    Add non-dairy milk, oil, sugar, and vanilla extract to the banana mixture and stir well with the same fork.

    banana bread muffins batter-3

    Stir in the flour, salt, and baking powder until barely combined. Don't overmix the batter, a stir with the same fork until the flour absorbs all liquid.

    Tip: there's no need to use a whisk or hand mixer.

    dry ingredients for banana bread muffins

    Optionally, fold in the chopped walnuts and/or mini chocolate chips.

    walnuts in batter

    With a spoon, scoop the batter into muffin tins lined with muffin liners or parchment paper. You should be able to get 12 vegan banana muffins (more if you make mini muffins).

    Optionally, you can top the muffins with chocolate chips or chopped nuts.

    Bake at 350°F or 180°C for 20 to 23 minutes, or until a toothpick inserted in the center comes out dry.

    Banana bread muffins in muffin pans

    Let the vegan banana chocolate chip muffins cool down for about 20 minutes before removing them from the muffin tin, then transfer them onto a cooling rack and let them cool down completely.

    Vegan banana muffins just baked

    Variations

    Vegan Banana bread

    Vegan banana bread sliced

    Swap the muffin tips for a loaf pan, and you can make delicious, moist, and soft vegan banana bread.

    Baking time is a little longer, at 50 minutes to an hour, but banana bread is a classic and certainly worth the wait.

    Check out our vegan banana bread recipe.

    Banana nut bread

    Banana nut bread inside

    Add some crunch, healthy fats, and nutty flavor to your banana bread recipe and make a banana nut bread instead.

    You can use walnuts, pecans, or your favorite nuts. Nuts and bananas are magical, and you'll love the flavor combination.

    Check out our banana nut bread recipe.

    Tips & Questions

    Use ripe bananas: pick bananas with dark spots on the skin. They are sweeter, moister, and easier to mash. If you don't have ripe bananas, use regular ones, but add ¼ cup more sugar.

    Don't overmix the batter: for soft, light, and fluffy banana muffins, stir the wet ingredients and dry ingredients together with a fork until just combined. There's no need for a whisk or hand mixer.

    Oil vs. butter: use neutral vegetable oil for light, tall, and soft muffins. Use melted vegan butter to make denser and flatter cupcakes.

    Can vegans eat banana bread?

    Sure they can, as long as the banana bread is vegan; that is made without eggs, butter, milk, or any other animal based ingredients. Check out our vegan banana bread recipe to learn how to make it.

    Storage

    Make ahead: our banana bread muffin recipe is excellent for meal prep because the muffins keep well for five days.

    Storage: keep the muffins in a plastic bag or in an airtight container at room temperature for five days. If you prefer, you can keep them in the fridge as well.

    Reheat: if the muffins get a little dry, heat them for 30 seconds in the microwave, and they'll be as soft and moist as just baked.

    Freezer: let the muffins cool down completely, then transfer them into a freezer bag or airtight container and freeze for up to 3 months. Thaw in the microwave or at room temperature.

    More Muffin Recipes

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

    • Blueberry muffins (blueberries, cornstarch, flour, plant milk, lemon zest, etc.)
    • Lemon muffins (lemon zest, lemon juice, milk, sugar, flour, vanilla extract, etc.)
    • Sweet potato muffins (microwave sweet potato, sugar, almond milk, walnuts, cinnamon, etc.)
    • Zucchini muffins (zucchini, chocolate chips, flour, almond milk, cinnamon, sugar, etc.)
    • Apple muffins (apples, milk, cinnamon flour, milk, sugar, vanilla extract, etc.)
    • Oat flour muffins (banana, almond milk, rolled oats, dates, cinnamon, etc.)
    • blueberry muffins cut open
      Vegan Blueberry Muffins
    • apple muffins
      Apple Muffins
    • sweet potato muffins
      Sweet Potato Muffins
    • zucchini muffins
      Zucchini Muffins (Easy + Vegan)

    For many more easy dessert ideas, check out our desserts category page.

    Recipe

    vegan banana muffins

    Vegan banana muffins

    Author: Nico
    Vegan banana muffins are packed with banana flavor, plus they are soft, moist, and excellent for a quick breakfast, snack, or dessert.
    Our recipe is easy to make with a few simple pantry staples. You can make them in less than 30 minutes, any time of the year. Let's see how!
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 12 muffins
    Calories 179 kcal

    Equipment

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

    Ingredients
     
     

    WET INGREDIENTS

    • 3 ripe bananas 330 grams, 12 ounces, or 1⅓ cups mashed
    • ¼ cup non-dairy milk any, we use almond milk
    • ¼ cup vegetable oil any, we use canola oil
    • ½ cup sugar
    • 1 tablespoon vanilla extract

    DRY INGREDIENTS

    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • ¼ teaspoon salt

    ADD-INS

    • ½ cup walnuts chopped
    • ⅓ cup dark chocolate chips mini
    Keep screen on

    Instructions
     

    • Preheat the oven to 350°F or 180°C. Line a 12-muffin pan (or two 6-muffin pans) with muffin liners.
      Mash 3 ripe bananas with a fork in a large bowl.
      mashed banana in a bowl
    • Add ¼ cup non-dairy milk, ¼ cup vegetable oil, ½ cup sugar, and 1 tablespoon vanilla extract and stir well with the same fork.
      banana bread muffins batter-3
    • Stir in 2 cups all-purpose flour, 1 tablespoon baking powder, and ¼ teaspoon salt until barely combined. Don't overmix the batter.
      dry ingredients for banana bread muffins
    • Optionally, fold in ½ cup walnuts (chopped) and/or ⅓ cup dark chocolate chips.
      walnuts in batter
    • Scoop the batter into muffin tins lined with muffin liners. Optionally, you can top the muffins with chocolate chips or chopped nuts.
      Bake at 350°F or 180°C for 20 to 23 minutes, or until a toothpick inserted in the center comes out dry.
      Banana bread muffins in muffin pans
    • Let the vegan banana muffins cool down for about 20 minutes before removing them from the muffin tin, then transfer them onto a wire rack and let them cool down completely.
      banana muffins with chocolate

    Video Recipe

    Banana Muffins in 30 minutes!

    Notes

    Nutrition information is for one vegan banana muffin out of 12, without add-ins.
    SUBSTITUTIONS
    Ripe bananas: if you don't have ripe bananas, use regular ones and add 2 to 4 extra tablespoons of sugar.
    All-purpose flour: you can use half all-purpose and half whole wheat flour.
    Milk: any non-dairy milk works, including soy, almond, rice, hazelnut, cashew, and oat milk.
    Oil: any neutral-flavored vegetable oil works, including canola, sunflower, and avocado oil. A lightly flavored olive oil works too. Use applesauce for no oil.
    Sugar: brown sugar or coconut sugar.
    Walnuts: sub pecans.
    MAKE AHEAD & STORAGE
    Make ahead: our vegan banana muffin recipe is excellent for meal prep because the muffins keep well for five days.
    Storage: keep the muffins in a plastic bag at room temperature for five days. If you prefer, you can keep them in the fridge as well.
    Reheat: if the muffins get a little dry, heat them for 30 seconds in the microwave, and they'll be as soft and moist as just baked.
    Freezer: let the muffins cool down completely, then transfer them into a freezer bag or airtight container and freeze for up to 3 months. Thaw in the microwave or at room temperature.

    Nutritional Values

    Nutrition Facts
    Vegan banana muffins
    Amount per Serving
    Calories
    179
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    230
    mg
    7
    %
    Carbohydrates
     
    31
    g
    10
    %
    Dietary Fiber
     
    1
    g
    4
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    37
    IU
    1
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin C
     
    3
    mg
    4
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    9
    µg
    9
    %
    Calcium
     
    55
    mg
    6
    %
    Folate
     
    45
    µg
    11
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    0.2
    mg
    10
    %
    Magnesium
     
    12
    mg
    3
    %
    Zinc
     
    0.2
    mg
    1
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked these banana bread muffins, you might also enjoy the following:

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    • vegan brunch recipes including vegan frittata, french toast and vegan egg salad
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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

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