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.

This post contains affiliate links. Read my full disclosure here.

follow me on pinterest button

several muffins with banana in background.
4.92 stars (103 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

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

  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.

Nutrition

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!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , ,

you may also like:

Comments

  1. These were really good. I used coconut oil and added a crumble to the top with just flour, sugar and coconut oil. Turned out really well 🙂

  2. Although I don’t follow a vegan diet anymore, I’ll never stop making these muffins! They never miss. I’ve been making them for years now, and They’re the best banana muffins I’ve ever had, and I’m not a huge fan of banana breads in general. We of course add some chocolate or other fruits to change it up sometimes, but the base is always the same. Thank you so much for sharing them!

    1. You are welcome, Natalie! I’m thrilled you are loving the muffins! Thanks for your fabulous review and feedback!

  3. Can I make these into applesauce muffins by subbing the applesauce for the mashed bananas 🍌? What spices do you recommend if so? Thanks for all you do.

  4. Hi Nora – I love your recipes. Can I use spelt flour in this recipe? If so, do I need to adjust bake time or any other ingredients? Thx!

    1. You can simply sub spelt flour for the all purpose flour 1:1. It should work well, enjoy! Bake time will be the same.

  5. Hi Nora, I have bulk gluten free muffin mix and having trouble finding recipes with the measurements, this recipe looks promising but wondering if I should omit the sugar and if so increase the amount of mix?? Any ideas appreciated. Thank you.

    1. I don’t think you should omit the sugar, unless the muffin mix already contains sugar. I’m not sure what’s in the mix but you could try keeping the wet ingredients the same and using the mix in place of the dry ingredients. I hope this helps!

  6. I made these with two bananas 🍌 and measured and topped off with applesauce for the missing 1/2 cup. These are delicious 😋 I made them with pumpkin 🎃 seeds and walnuts. Thanks 🙏 for sharing this recipe with us! Happy Halloween 👻.

    1. Hi Shannon. You are welcome! I’m glad your muffins turned out delicious! They sound amazing! Thanks for your fabulous review and feedback!

  7. Super easy recipe and delicious results! I cut the sugar in half (as many commenters did so successfully) and used chocolate chips. They’re perfect this way to me with less sugar…kind of on the salty side actually which pairs so nicely with the banana and chocolate! I totally missed when making the recipe that it yields 18 muffins, so I had to scoop some out of the 12 liners that I filled haha. Thanks for this recipe Nora!

    1. You are welcome, Sarah! I’m glad you loved the recipe! Thanks for your fabulous review and feedback!

  8. My grandchildren love bananas muffins and made a few different ones , these in their opinion are the best I only add half sugar and use brown sugar thank so much
    Best recipe I seen simple and clear ingredients and instructions

    1. How wonderful your grandchildren are loving the banana muffins, Dawn! Thank you for sharing this fun feedback and fantastic review!

  9. Nora,
    My grandson is battling cancer and I have been making him your vegan cookies and muffins each week after his chemo. Unfortunately he needs surgery now and will not be allowed any fat in his diet during recovery. Do you have any recipes that I could use to continue his ‘chemo cookies’ as he calls the treats I send?
    Thank you in advance
    Cheryl L

    1. I’m sorry to hear that Cheryl. For these banana muffins and my other muffin recipes, you can substitute applesauce or plant based yogurt instead of the oil to make them nearly fat free. Cookies are a little more difficult and I’m not sure how to make them fat free. I’ve seen some recipes for cookies that are basically mashed bananas and oats, that might work! Prayers for your grandson as he recovers from surgery.

  10. 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!

    1. 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.

  11. 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 🙂

  12. 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. 🤪)

  13. 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!

  14. 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.

          1. 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.

          2. 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.

  15. 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.

    1. 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!

  16. 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!

    1. You are welcome, Angel! Thank YOU for sharing your experience and wonderful review! I’m so glad you loved the recipe!

  17. 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.

  18. 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!

    1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.