Quick & Easy Vegan Banana Muffins
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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.
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!
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!
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.
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.
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!
Want more vegan muffin/bread recipes?
- 1 Bowl Vegan Blueberry Muffins
- 1 Bowl Vegan Pumpkin Muffins
- Easy Vegan Banana Bread
- Starbucks Copycat Vegan Lemon Loaf
This post contains affiliate links. Read my full disclosure here.
Quick & Easy Vegan Banana 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
- Any non-dairy milk will work here. I used unsweetened soy milk.
- May sub more mashed banana for the oil, or use applesauce instead.
- May sub white whole wheat, whole wheat pastry or a gluten free flour mix for the white flour.
- Banana Muffins freeze well. I like to place them in a freezer bag, then I can pull one out whenever I want.
Nutrition
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196 Comments on “Quick & Easy Vegan Banana Muffins”
I made these muffins with a kindergarten class and they turned out pretty good! They were flavourful and easy to make. I halved the recipe for each group of three and they did all the measuring (with a little help) and mixing. We added dairy-free chocolate chips. I forgot to bring cooking spray to school and therefore the muffins stuck to the paper liners quite a bit. And I should have listened to myself about baking them at 350 instead of 400 as we have a crappy old oven at school so the bottoms of the first batch got quite dark/burnt. We turned the oven down and the second batch was great.
What a fun project to do w with your class! I love it! I hope everyone enjoyed making the muffins! Thanks for sharing your adventure, and your great feedback!
I made these exactly as written with the exception of making only 12 large muffins. Amazing muffins and pretty easy, will make again.
Thanks for sharing your feedback! I’m so glad you loved the muffins! Wishing you lots of happy cooking!
These do not work with Almond flour. They don’t solidify and remain liquid in the oven. Awful.Â
Yes, almond flour cannot be subbed here or in most baked recipes that call for regular flour.
These are the best vegan banana muffins- with my few personal additions. I did 5 medium bananas about 2 cups. Added a little more baking powder and salt, 1/2 TBSP cinnamon, 3/4C chopped walnuts, and 3 or 4 apples peeled n chopped. It seemed like maybe there were too many apple chunks in the muffin tins, but oh wow it was perfect! Â Thanks for making it vegan!Â
Hi Margaret. Thank you for sharing your feedback and ideas! I’m glad you loved the muffins!