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!
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.
I made these last week to bring to a Vegan friend’s house for a holiday dinner- they were delicious! I used unsweetened almond milk,1/2 cup of sugar and white vinegar. I will definitely make again!
Hi Nora
If I use applesauce instead of oil how much would I add??
Thanks!
Hi Michelle. I would use an extra 1/3 cup of either mashed banana or applesauce to replace the oil. Hope this helps!
I used half the amount of sugar and they were perfect.
Awesome. Thanks for your fabulous review!
Can u use regular vinegar instead of apple cider? Or another suggestion besides apple cider vinegar?
The ACV is important for the rise and fluffiness but not the flavor. You can replace it with white vinegar instead or just leave it out.
I love this recipe. It’s my go-to when I have ripe banana’s. The batter comes together in no time. It’s the perfect recipe to bake if you need a last minute dessert when visiting. Not complicated, quick, simple and so delicious 🙂
Oh my god, these are amaaazing! My husband and I scarfed them up post haste. I shared the recipe with friends and family. I froze some and they lasted 5 seconds in the freezer before we took them out and ate them, too.
(I’m glad I made them a second time, because my baking powder was too old for the first batch and they were a weird, hot, bubbling mess—more like a science experiment gone very, very wrong. 🤪)
These came our perfectly and I don’t normally love vegan baking. Really lovely muffin recipe. Thanks.
I’m thrilled you loved the muffins! Thanks so much for your wonderful review!
These are perfect! I used turbinado sugar, homemade oat milk since my almond milk had expired, & added a dash of cinnamon & the chocolate chunks. I left them in for about 26 minutes & they came out perfectly golden & moist!
Hi Hannah. Thanks for your terrific review and feedback! Your additions sounds delicious!
Delicious muffins!
How would you adjust the bake time/temperature for mini muffins? Thanks in advance!
Temperature is the same, but the mini muffins will only need 12-15 minutes to bake.
This is an excellent recipe! I actually made them twice in three days. Added a tablespoon of maple syrup, and also a tiny bit of vanilla vegan coconut yoghurt to the almond milk mixture (as I didn’t have any vanilla extract). Added extra cinnamon and ginger powder, chopped walnuts, and chopped organic salted dark chocolate. Used organic almond milk, organic SR flour, and organic olive oil. Plus, raw organic sugar – and not as much. It made 12 huge muffins!! And they came out beautifully. They were an absolute hit. Super easy to make, and fairly forgiving with the different add ins. 25 minutes exactly, both times. Thank you kindly for the recipe.
Hi Susan. I’m glad the muffins were a hit! Thanks for sharing your fabulous review and comments!
YUM!
Glad you loved them!
Hi Nora, I want to add some rolled oats to the whole wheat flour, would you please let me know the portion of both measurement in gram? Banana substitute the oil also. Thank you from Hong Kong.
I haven’t tried it so I’m not sure, but maybe you could just add 1/2 cup of rolled oats. I’d have to test it to tell you exact measurements.
Well, you’ve done it again. You consistently provide the best and easiest vegan recipes on the web. These were amazing. I made one batch but varied the mix-ins. They were delicious plain, but even better with walnuts which added complexity and softened the sweetness. I also added chocolate chunks and both chocolate and walnuts. While very good, I thought the chocolate detracted from the banana flavor which is the real star.
Hi Alf. Your kind words are encouraging to me! Thank you for sharing your fantastic review and feedback! I appreciate you using my recipes! Happy cooking!
These are delicious and very easy to make!
I’m so glad you loved them! Thanks for your wonderful review!
Hello,
I had one ripe banana hanging around so I decided to make something out of it to avoid throwing it away. I basically halved everything. Usually, i’d make a banana bread but this time I decided muffins would do just nicely 😀 My banana breads can be hit or miss, but I can see myself coming back to this recipe over and over again. Simply delicious! SO easy to do and completely vegan 🙂 I didn’t have access to vegan chocolate or nuts so the banana really showed out. Next time though I’ll try it with some walnuts. Thank you for this great recipe!
You are welcome, Angel! Thank YOU for sharing your experience and wonderful review! I’m so glad you loved the recipe!
Your website has been a godsend for me. I’m working closer to being vegan, and you’ve made the journey so much easier. The muffins turned out perfectly, thank you.
Note: I didn’t grease the muffin tins/wrapper, and had no problem with sticking.
That’s wonderful, Angela! I’m so happy to hear my recipes are helping in your journey!
First off I laud all of your recipes and you’ve helped so much in my early days of veganism – thank you so much! If your rendition doesn’t come up first in my search (the horror!) I always scroll until find yours because you don’t miss. Nora f****** cooks!
I think I must have lost my way a little with these – they tasted great but didn’t rise much/at all. Maybe too much banana, maybe the bigger muffin tins, definitely user error though 🙂 I’ll be making them again, rise or not, so any suggestions are welcome lol!
Aw you are too kind! I’m so happy my recipes have helped you on your journey. Okay, as far as the muffins go, if they were rather dense and didn’t rise, there are a few things to look at. Did you measure everything correctly (and yes too much banana could make them not rise)? Did you over mix the batter before baking? Could your baking powder be older than 3-6 months? Also, only bake until done, and not longer or muffins can become dense and flat. I hope that helps for next time!
Another great recipe, Nora 👏👏
Thanks for your positive feedback! I’m glad you enjoyed the muffins!