The BEST Vegan Banana Muffins ever! They are so quick & easy to whip up using just 1 bowl, and are perfect for a weekend breakfast. Add chopped walnuts or chocolate chips.

several muffins with banana in background.

Got a few spotty, ripe bananas? Make vegan banana muffins! Or if you’d like, vegan banana bread or vegan banana pancakes. I have a growing collection of banana recipes on my blog.

These are the best banana muffins ever! They’re light and fluffy with the perfect flavor. You can add chopped walnuts for banana walnut muffins (my personal favorite) or chocolate chips for banana chocolate chip muffins.

You may have noticed I love creating 1 bowl recipes, and these muffins are no exception. So grab those bananas and let’s get baking!

cut in half vegan banana muffin, banana and more muffins in background.

How do you make Vegan Banana Muffins?

Preheat the oven to 400 degrees F and line a standard muffin pan with liners. Spray them lightly with oil (this helps the muffins not stick to the liners).

In a large bowl, mash 2 large or 3 small ripe bananas. Scoop it quickly into a measuring cup to make sure you have about 1 1/4 cups mashed banana, then return to the bowl. Of course, you could mash in a separate bowl, then measure and add to a large bowl, but I like to make as little dirty dishes as possible!

collage of mashing bananas and adding milk.

Then, add the non-dairy milk, oil, sugar, vinegar and vanilla to the bowl and whisk well to combine. To the wet mixture, add the flour, then sprinkle the baking powder and salt on top of the flour.

Stir with a large wooden spoon until just combined. Be careful not to over mix the batter, or you will end up with dense muffins instead of light and fluffy. Some small lumps are fine. Fold in the walnuts or chocolate chips, if using.

collage of how to make vegan banana muffins.

Using a 1/4 cup measuring cup, scoop batter into the muffin liners almost all the way full. Sprinkle with additional walnuts or chocolate chips. Bake for 20-24 minutes until golden brown on top. Let cool for 5 minutes, then move them to a cooling rack.

vegan banana muffins in a 12 cup pan.

Enjoy with tea or a hot cup of strong coffee for best results!

Do Vegan Banana Muffins freeze well?

Yes, these muffins freeze exceptionally well, as most muffins do. I simply place them in a container or large ziplock bag to freeze. Perfect for adding to school lunches or after school snacks. You could even make mini-muffins for a cute lunchbox treat!

vegan banana muffins on a cooling rack.

Want more vegan muffin/bread recipes?

hand grabbing a vegan banana muffin.

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several muffins with banana in background.
4.92 stars (101 ratings)

Quick & Easy Vegan Banana Muffins

The BEST Vegan Banana Muffins ever! They are so quick & easy to whip up using just 1 bowl, and are perfect for a weekend breakfast. Add chopped walnuts or chocolate chips.
Prep: 10 minutes
Cook: 24 minutes
Total: 34 minutes
Servings: 18 muffins

Ingredients 
 

  • 1 1/4 cups mashed banana | 2 large or 3 small bananas
  • 1 cup non-dairy milk
  • 1/3 cup canola oil
  • 1 cup granulated sugar
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon vanilla
  • 2 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup chopped walnuts or chocolate chips plus more for sprinkling on top

Instructions 

  • Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil. 
  • Mash the bananas in a large mixing bowl. Measure to make sure you have about 1 1/4 cups mashed banana. 
  • Add the non-dairy milk, oil, sugar, vinegar and vanilla to the bowl and whisk with the bananas until well combined. 
  • To the wet mixture, add the flour, then sprinkle the baking powder and salt on top of the flour. Stir to mix with a large spoon until just combined; be careful not to over mix. Some small lumps are fine.
  • Fold in chopped walnuts or chocolate chips, if using. Using a 1/4 cup measuring cup, add batter to the liners in the pan almost all the way full. Sprinkle more walnuts/chocolate chips on top if desired.
  • Bake for 20-24 minutes, until golden on top and a toothpick comes out clean. Let cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy!

Notes

  1. Any non-dairy milk will work here. I used unsweetened soy milk.
  2. May sub more mashed banana for the oil, or use applesauce instead.
  3. May sub white whole wheat, whole wheat pastry or a gluten free flour mix for the white flour.
  4. Banana Muffins freeze well. I like to place them in a freezer bag, then I can pull one out whenever I want.

Nutrition

Serving: 1serving | Calories: 192kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 105mg | Potassium: 183mg | Fiber: 1g | Sugar: 14g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. I have some blueberries 🫐 can I sub them out for the chocolate chips/nuts? Or do I have to adjust anything? Thanks 🙏.

  2. I love these and make them ALL THE TIME! One quick question: I have a heart-shaped cake pan and wanted to make these into that for an early Valentines Day for my kids tomorrow. Any idea on how long I would bake that for?

    1. That would be so cute! I’d have to guess and it would depend on how large the pan is… I would personally check it often after 25 minutes; when a toothpick comes out clean in the middle, it’s done. Enjoy!

    1. Delicious! I substituted 1/2 Cup maple syrup for the granulated sugar, vanilla oat milk, 1 tsp vanilla (instead of 1 tblsp) and melted coconut oil for the canola oil and these were perfect!

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