This easy Vegan Banana Muffins recipe is made with ripe bananas and wholesome ingredients that you can find anywhere. Kids and adults love this simple 1-bowl treat, with banana bread flavors, that's a great breakfast, snack, or to take on the go!
Make this easy Vegan Banana Muffin recipe in 1-bowl in 30 minutes!
Seriously. Do it.
They're super fluffy, full of banana bread flavor and they're super easy to make! They're seriously the BEST banana muffins.
There’s nothing like a comforting banana muffin. They're so moist, so flavorful!
They are one of the best foods to have around the house because they can be used for breakfast, snacks, or dessert at any time.
Eat them warm or serve them cold and they will taste just as good.
This recipe takes a classic vegan banana bread recipe and turns them into individual muffins. Perfect for an on-the-go breakfast, in a lunchbox or as a tasty dessert or snack.
They don’t contain any dairy and are completely egg-free. You can also make them gluten-free with a simple flour swap.
Make a double batch each week for a versatile treat your whole family will love.
Why You'll Love This Recipe
These vegan banana muffins are made with simple baking ingredients that you can find in any grocery store or may already have in your pantry.
They're a great way to use up overripe bananas.
You can easily make them gluten-free with just a few simple ingredient swaps.
They have the perfect texture, even though they're eggless and dairy free.
Add in your favorite dried fruit, chocolate chips, or nuts to add texture and flavor.
The ingredients in this recipe are inexpensive making them a great breakfast and snack for those on a budget.
It’s a great recipe to make a double or triple batch to freeze leftovers.
Ingredients & Tools
- Ripe Bananas - You’ll need bananas that are ripe as they add a naturally sweet flavor and help keep the texture moist on the inside.
- Non-Dairy Vegan Milk - Helps the muffin batter come together and makes it creamy. I use soy, almond, oat etc...
- Vegetable Oil - Gives a smooth texture to the muffins and helps keep them dense. You can also use unsweetened applesauce in place of the oil.
- White & Brown Sugar - The mix of these two sugars is perfect for adding sweetness and texture. Make sure they're vegan!
- Apple Cider Vinegar - Helps to activate the baking soda in vegan baked goods.
- Vanilla Extract - Adds a light vanilla flavor throughout that pairs well with bananas.
- All-Purpose Flour - (aka plain flour in the UK) The base of the dry ingredients which form the muffin batter.
- Baking Powder & Soda - A mix of these leavening agents helps to make the muffins rise.
- Spices - You’ll need some cinnamon and nutmeg to add a warming flavor to the banana muffins along with salt. It makes it taste just like banana bread!
Step By Step Tutorial
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400F / 200C. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
Add the bananas to a large mixing bowl and mash well. You should have about a cup of mashed banana.
Add the milk, oil, sugar, vinegar, and vanilla and stir well to combine.
Sift in the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Gently stir to combine (TIP: don’t overmix, but ensure no streaks of flour remain).
Spoon the banana muffin batter into the muffin pan, filling each cup ¾ full.
Bake for 20 minutes or until risen, golden and an inserted toothpick comes out clean.
Make sure your bananas are ripe enough before using in this recipe. An overripe banana has mostly brown skin and is soft to the touch. Overripe bananas are very sweet and break down easy giving the muffins a natural sweetness and smooth texture.
Do not overfill the muffin liners as the batter will rise and could spill over. Fill them ¾ of the way full. This can be made easier by using an ice cream scoop.
Let the muffins cool before serving as it gives the muffin time to set at room temperature which makes it stay together better.
It’s best to use muffin liners in this recipe to make sure the muffins do not stick. If you don’t have muffin liners, grease the muffin tin very well and dust with flour before adding the batter.
Do not overmix the batter. Overmixing all-purpose flour could cause the batter to become tough which doesn’t make a great muffin texture.
If you plan to mix in chocolate chips to these muffins, make sure they are vegan.
Do I need to add apple cider vinegar? In this recipe, yes. The acidity in the vinegar helps activate the baking soda and powder which makes it rise. Without it, the muffins will be flat. I promise you won’t taste it at all! You can substitute lemon juice.
If you still have more bananas, check out this list of ways to use up ripe bananas.
Crumble up some of these muffins and add to a delicious Walnut Yogurt Parfait.
Top these muffins Vegan Cream Cheese Frosting then dust with some cocoa powder.
Gives a great sweet note to compliment a hearty Vegetarian Breakfast Casserole.
Add a half cup of small diced apples for an apple banana muffin with great flavor and texture.
Stir in some chopped walnuts, pecans, or cashews and stir some into the batter and sprinkle some on top before baking.
Turn these muffins into banana bread by pouring into a greased loaf pan and baking for 45-60 minutes or until cooked through.
Use Homemade Pumpkin Pie Spice in place of the cinnamon and nutmeg for a beautiful fall flavor in your vegan banana bread muffins.
Stir in some vegan chocolate chips, dark chocolate, or white chocolate to make these easy muffins extra sweet.
Gluten-Free Banana Muffins: Swap out the all-purpose flour for a gluten-free flour blend that's suitable for baking.
Make It Vegan: This recipe is 100% vegan if followed correctly but always check your labels for non-vegan ingredients.
Storing: To store vegan banana bread muffins, put them in a plastic bag, seal and store them at room temperature for 3-4 days to keep them moist.
Freezing: If you want to freeze them, wrap each muffin in plastic wrap then place in freezer bags and freeze for up to three months. Thaw at room temperature on the countertop or fridge before serving.
If you need to ripen bananas quickly, simply bake them in their skins on a lined baking sheet at 300°F / 150°C for 30 minutes, or until the peel goes black and they're soft. Cool, then peel and mash for your recipe.
Yes! Just peel the ripe bananas, cut them into chunks, and store in a freezer-safe bag or container. They will change texture when thawed but can be used mashed in baking recipes. Alternatively, whiz frozen bananas with a splash of milk in a blender or food processor and it will turn into healthy banana ice cream.
There are approximately 2 medium bananas (sliced) in 1 cup. There are approximately 3 medium bananas (mashed) in 1 cup.
If your muffins are too dense, it may be because the batter was overmixed. For best results mix everything until just fully combined. Ensure there are no streaks of flour, but don't beat the liquid and dry ingredients together.
This depends on your definition of health. They can be a very healthy addition to a vegan diet, especially when made from scratch.
An overripe banana (usually used for baking recipes) has mostly brown skin and is soft to the touch. Overripe bananas are very sweet and break down easily.
More Muffin Recipes You’ll Love
- Blueberry Zucchini Muffins
- Persimmon Muffins
- Healthy Bran Muffins
- Sweet Spinach Muffins with Chocolate Chips
- Lemon, Poppyseed and Parsnip Muffins
- Chocolate Beet Muffins
- Kale Green Muffins
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Vegan Banana Muffins
- 2 large very ripe bananas or 3 small bananas
- 1 cup vegan milk soy, almond etc...
- ⅓ cup vegetable or canola oil or applesauce
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ½ teaspoons apple cider vinegar
- 2 teaspoons vanilla
- 2 ¼ cups all purpose flour plain flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Preheat the oven to 400°F / 200°C. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
- Add the bananas to a large mixing bowl and mash well. You should have about a cup of mashed banana.
- Add the milk, oil, sugar, vinegar and vanilla and stir well to combine.
- Sift in the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Gently stir to combine (don’t overmix but ensure no streaks of flour remain).
- Spoon the banana muffin batter into the muffin pan, filling each cup ¾ full.
- Bake for 20 minutes or until risen, golden and an inserted toothpick comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then remove from the pan to cool on a wire rack.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.