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.
Can i leave the batter in the fridge overnight without the walnuts and then put the nuts in the batter in the morning or do i have to cook the batter right away
I think that will work fine, yes.
I didn’t realize that I didn’t have enough flour so I added malt o meal and these still came out amazing! I made chocolate chip and peanut butter chocolate chip ones too! So amazing!
I love these muffins! I am trying to cut down on sugar intake and wanted to experiment with cutting out some of the sugar in this recipe. Suggestions for a substitute?Or would reducing the amount of sugar in the recipe by 1/3 or 1/2 be ok?
I’m sure you could cut the sugar in half perhaps. I’m not super familiar with substitutes so I’m not much help there. I’m glad you love them!
I do not have canola oil can I sub for olive oil coconut oil or anything else?
Yes, any other oil works here.
This recipe turned out excellent. I notice your recipes are consistently good and forgiving of substitutions. Thank you!
You’re welcome!
These took way too long to get into the oven. My daughter and I had a lot of fun scooping and licking the spatulas along the way. The batter turned so thick toward the end. I hope they turn out ok!! (In the oven as I write this!)Â
I’m sure they will turn out good! Enjoy!
This recipe works. Although I only had two small bananas, I kept the recipe as it is. I also added 1 Tablespoon of matcha power and pumpkin seeds. They turned out great, moist and delicious.Â
Thanks Nora.Â
You’re welcome!!
I made these last night. And I forgot to add sugar.. but they turned out so well! my workmates loved them (used choco chips rather than walnuts and coconut milk).Â
Glad they turned out well!
These were really yummy and easy.  I even goofed up and added too much vinegar, but they still  came out great!  Thank you! 🙂
You’re welcome!
So pleased with taste and appearance but when we peeled away paper casing some of the cake stuck …. wondering what may have happened ,  won’t put us off making again !Â
Next time, try spraying the liners just a little with oil. Then you won’t have any sticking at all! Glad you enjoyed the muffins!
I skipped the vinegar and it turned out yummy. Thanks!
I just wipe some coconut oil in each well of the muffin tin before filling with batter and when they are done they pop right out!  No need to use liners unless you want them to look cute.  🙂
Has anyone reported any differences in using coconut oil instead of the canola oil?
These came out fabulous! Just made two batches. One with walnuts and the other with dark chocolate chips. They’re a huge hit. Thanks so much.
You’re welcome!
This are the best vegan banana muffins I ever made, thank you.
These did not disappoint. AND THEY WERE SO EASY!
We made these these twice and they were delicious!
Hiya just wondered can I use Oat milk and regular vegatable oil?
Thanks 🙂
Sure!
These are delicious! Thank you!!!! I made vegan caramel sauce and poured it over them wile they were still warm! soooo good!!!!
That sounds amazing! Thank you!
I made these yesterday. What a hit! Absolutely delicious. Thank you
Great!
is this soy free?
As long as you don’t add soy milk.
So delicious ?Â
Thanks!!
Mini muffin tin – 400 fehrees for 11 minutes
Mine stayed completely raw on the inside! Help!
Hi! It sounds like you didn’t bake them long enough. Oven temperatures can vary so make sure to test one to make sure they are done before removing from the oven. Hope that helps!
Pretty tasty banana muffins.
Your recipes are excellent
Thanks!
Added 3 tbsp hemp seeds, 1/3 cup slivered almonds, 1/3 chocolate chunks and they turned out real yummy! Did larger muffins so adjusted down to 375 for 25 minutes. I have no idea if that makes sense to an experienced baker but they turned out well…
Hi, made these muffins yesterday and they are delicious, no difference in these and a non vegan muffin recipe, thank you ?
You’re so welcome!!