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 (104 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


  • 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


  • 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!


  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.


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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  1. I love these muffin. They always rise, are moist and delicious.
    One question:
    As I am trying to stay away from added sugars for a while, I am wondering if I could just leave out the sugar on these. Do you have experience with that?

    1. I’m glad you are loving the muffins! I have never completely omitted the sugar. You can cut the sugar in half and the muffins will turn out fine. I hope this helps!

      1. I have made these so many times. My toddler is currently obsessed with them made as mini muffins. These are so good!!

  2. These are just a amazing as the 1- bowl blueberry. Had extra ripe bananas so only used 1/2 amount of sugar called for. Accidentally added 1tsp too much AVC, but didn’t seem to negatively affect the final product. Made the first dozen with Walnuts only. Added Enjoy dark chocolate morsels to the remaining batter. My toddler gobbled one down as soon as they were cool enough to eat!

    1. Your muffins sound yummy! Thanks for sharing your ideas and terrific feedback! I’m so glad your toddler loved the muffins!

  3. Hello, I’m going to make these very soon and have 2 questions, please!

    Does spraying the paper muffin liners make the outsides of the liners feel greasy? I just can’t picture how this is going to work!

    Would sprinkling plain old fashioned oats on the top of each muffin before baking make a fun textured “topping” – or not? Just wondering if that’s a good or not-so-good idea! Please be brutally frank! 😉


    1. Hi Lynn. As long as you spray the liners lightly, the outsides shouldn’t be overly greasy. The light layer of oil just prevents the muffins from sticking! And yes, I think sprinkling oats on top of the muffins sounds like a wonderful idea! Oats and bananas are perfect together 🙂 Happy baking!

  4. Had a house full of teenagers on a Sunday morning and didn’t have anything in the house for breakfast for the, but DID have very ripe bananas. Found your recipe and made it with walnuts and some vegan chocolate chunks and they absolutely loved them. This is my go-to from now on, thank you!

    1. Hi Johanna. Sounds like a fun time, and a wonderful breakfast! I’m thrilled this is now your banana muffin go to recipe! Thank you for sharing your fun feedback and fabulous review!

  5. I made these muffins today to use up some bananas that I needed to make something with. They turned out delicious. I will be making these again. My family loved them also.

    1. Hi Susan. I’m so happy your family loved the muffins, and that you’ll be making them again! I appreciate you and your wonderful feedback and review! Thank you!

  6. These muffins bake up moist and, for the most part, delicious. However, there are some bites that have a bitter after taste. My daughter and her husband are vegans, so I am trying to conquer vegan baking! Any suggestions as to what I may be doing wrong?

    1. It’s possible that your baking powder was either clumpy or you have a bad batch. This has happened to me before and it makes for bitter bites. Use different baking powder and see if that solves the problem.

  7. Hiya. I made these today and they tasted delicious! I only had 4 small ripe bananas which would’ve gone into the bin but i didn’t want to do that so looked up recipes and this one was a simple recipe. They weighed 165g. I didnt use the full amount of sugar as i was making it for my little one with allergies. So reduced the sugar to 150g. I used my bubs alpro soya growing up milk as i didn’t have oat milk in the fridge. I didn’t add any walnuts or choc chips again because i didn’t have any vegan chocolate. But they still tasted so lovely and sweet. Baked them for 20mins in my fan oven at 180degrees celcius. These will be my go to banana muffins now. Thank you. X

  8. Followed cooking instructions as is, and this recipe made for poorly cooked muffins, even exceeding the cooking time.

  9. These are AWESOME! They are so easy and are a great example that vegan baking does not have to be tricky. My son ate 8 in one sitting (growing boy)! One thing I would mention is that when I used the tool to triple the recipe, the number of bananas needed didn’t change. The number of cups did so I figured it out, so use that and not the number of bananas if you use 2x or 3x tool.

    1. Hi Katie. I’m so glad you guys loved the banana muffins! Thanks for sharing your great feedback, as well as the info about increasing the recipe! Happy cooking!

  10. Nora, my family loves every one of your recipes that I have made. These banana muffins are no exception to that. Absolutely delicious!! Thank you for another amazing recipe. Yum, yum, and yum.

    1. Thank you so much, Barbara, for taking time to share your wonderful feedback and review. I’m so glad you guys love the banana muffins! I appreciate you using my recipes, and am thrilled you are enjoying them! Happy cooking!

  11. I love this and so many more of your recipes! I tweaked this recipe by using pistachios (I don’t like walnuts) and personally for me it made the 18 muffins the first time I used it with a standard cupcake pan; however I just made them again this morning and this time I used a large muffin pan (think those big muffins at Costco). I only have one pan, so it made 6 large muffins + 3 standard size for a total of 9 muffins. It probably would have made 7 or 8 large muffins. For the large muffins I baked at 400 degrees for a bit longer; 30-35 minutes.

    1. Hi Shemira. I’m so happy you love the muffins! Thank you for taking time to share your feedback and ideas! I love the idea of using pistachios! Happy cooking!

  12. 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.

    1. 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!

  13. I made these exactly as written with the exception of making only 12 large muffins. Amazing muffins and pretty easy, will make again.

    1. Thanks for sharing your feedback! I’m so glad you loved the muffins! Wishing you lots of happy cooking!

  14. 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!  Thanks for making it vegan! 

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