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
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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!
Recipe 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.
Flo
WoW! Delicious. Your recipes are amazing. Last week I made your vegan chocolate cupcakes and they were a hit. Then I found this recipe….and just wow. Moist, delicious and just a simple recipe to follow. My 16 month old loved it! I omitted the nuts and ran out of vegan chocolate chips. Honestly…super delicious. Next time I will try adding blueberries and chocolate chips. I am no Baker and your recipes make me feel like I could be on the food network.
Nora
Thanks for the great comment!
Krista
Made these tonight and they were delish! I tweaked it a bit I used 1/4 cup agave syrup and 1/4 cup honey instead of sugar, 1/4 cup ground flax, 1 cup spelted whole wheat flour and 1 cup all purpose flour. They were very moist and such a great way to use up some frozen bananas I had in the freezer! Thank you for sharing.
Nora
You’re welcome!
Emily
These were delicious! Super light and fluffy with great banana flavor! Thanks for another great recipe!
Nora
You’re welcome!
Angel
These were delicious. I made a few adjustments I used whole wheat flour and 1/3 c brown sugar instead of 1 cup granulated sugar. They were perfect, not too sweet. I will definitely make these again.
Nora
Fantastic! So glad you liked them.
Katia
HI Nora! I am exciting to try this recipe since I am new to the Vegan world! I am curious about the apple cider vinegar, what is the purpose of it in the recipe, and does it add any acidic flavor ? like I said, I am a starting vegan and not very kitchen savvy! Thank you for taking the time to answer me!
Nora
The vinegar helps with flavor and even helps the muffins rise. They don’t taste acidic. Hope you enjoy the muffins!
Adam
Awesome recipe! 👏
Kim
Hi! If I omit the nuts, would I need to add anything in its place or just omit? I can’t wait to try them! 😁
Nora
Nope, you can just omit them no problem! Sometimes I add chocolate chips instead.
Jay
Nora can I substitute more oil instead of non dairy milk. I am out of almond or soy milk and have a ton of overripe bananas. Thank you.
Nora
I wouldn’t substitute oil for the whole cup of non-dairy milk, the muffins will come out dense and too oily. If you don’t have any kind of non-dairy milk, water would probably work better than more oil. Thanks!
Katrina
These were so delicious, and easy as promised! I made them for a work potluck and everyone loved them. I even cut the sugar down to 3/4 cup, and used whole-wheat pastry flour. I only used 2 small bananas also since that’s all I had, and they’ve still got lots of great banana flavor! Will definitely make these again–thank you for the recipe!
Nora
You’re welcome! I’m glad they turned out well. 🙂
Linda
Yummmmmmmy!! I’m in big trouble because all these amazing muffins I just made are going in my tummy!! Thank you, for this delish vegan banana muffin recipe!!
TINA CHAVES
One word: delicious!!!!
Elizabeth
Nora you did it again! These are so easy and delicious. Non vegans loved them too! Thank you for another great recipe.
Nora
Aw thank you! So happy you and everyone else enjoyed the banana muffins!
Amanda
Since I don’t have liners I was thinking of doing a full on banana bread with this recipe. It sounds perfect for it. What would you suggest the baking temp/time?
Nora
I actually have a banana bread recipe you may want to just make instead! But if you want to use this recipe instead it would probably work, though I haven’t tried it. I would say 350 degrees F and 50-55 minutes, or until golden on top and a toothpick comes out clean. Thank you!
Jasmine
Haven’t tried this yet but very excited! Just a few questions. How much more banana or applesauce would I have to add to replace the oil?
Nora
I hope you love the muffins! I would use an extra 1/3 cup of either mashed banana or applesauce to replace the oil. Thanks!