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.
Just made this recipe with coconut oil and coconut milk. I was scared they were going to be too sweet with the 1 cup of sugar, but they came out great. They also got a little crispy on the top, which my partner and I like. Thanks for the recipe!
You bet, Carissa. How wonderful that you and your partner enjoyed the muffin recipe! Thanks for your wonderful review and feedback! Happy cooking to you!
Hi, i’ve made this muffin a couple of times and it is delicious!! However, I noticed that the muffin top tends to get sticky after a day. I stored it in air tight container and left it on the table top. Any idea what could have caused the muffin top to have a sticky feel?
It could be the humidity in your house wherever you are storing them. Also, sometimes if you place them in an airtight container before they are completely cooled, they can get sticky on top. Or if they are a bit undercooked. I’m glad you enjoyed the banana muffins!
Until making this recipe, I had yet to find a banana bread recipe that I really liked since I stopped using animal products. But this is it. These muffins turned out amazing & that’s without any mix-ins. I prefer muffins so I can better judge how much I’ve eaten, but I’m sure your actual banana bread loaf recipe is amazing too – all of the recipes of yours that I’ve tried have been hits. Thank you so much for making baking vegan so easy.
You are welcome, Kira. I’m thrilled this is your go to banana muffin recipe! It is so encouraging to know that my recipes make baking easier! Welcome to my recipes, I’m glad you are enjoying them! Thanks for taking time to share your stellar review and feedback!
Can I use frozen bananas?
I’ve never tried it myself but I think it should work.. If they are dark in color your muffins may be darker as well.
what does the apple cider vinegar do?muffins turned out great but I want to know the purpose of that ingredient.
These muffins are soooooooooo delicious. My family loved them
Thank you, Melissa, for your wonderful feedback! I’m thrilled the muffins were a hit!
Hey Nora! I noticed when I doubled and tripled the recipe the amount of bananas didn’t update with the increased amount of cups. I just thought I’d let you know! By the way… I’ve loved all your recipes and just about exclusively come to your site for everything baking! Can’t wait to try some of your cooking recipes too!
Hi Jessica! Thanks for loving my recipes! 🙂 Yeah, unfortunately that part after the ingredient can’t automatically update, but the cups do so hopefully that helps. Sorry about that!
Perfect, Fluffy & Delicious! We loved them with chocolate chips. I’m definitely going to make these again. Thank you for this recipe!!
You are so welcome, Ashley! Thank you for using my recipes – I’m thrilled that you love the muffins! Wishing you lots of happy cooking!
I make these all the time without the oil and extra banana and only 1/4 cup of chocolate chips! They’re amazing spongey dense and delicious. I’ve tried other banana muffin recipes and this is the best one!
Hi Haley. I’m so thrilled you are loving the muffins! Your feedback is so encouraging! Thanks for the wonderful review! Wishing you happy cooking!
These are so quick to make and turn out so good. Even a hit among the non-vegans. Thanks for the recipe!
You are welcome! Thanks for your wonderful review!
I have some blueberries 🫐 can I sub them out for the chocolate chips/nuts? Or do I have to adjust anything? Thanks 🙏.
You can throw in some blueberries, no problem. Enjoy!
Can I use date sugar instead of cane sugar? Love all your recipes!!!
I’m sure you could! Thanks for loving my recipes.
I love these and make them ALL THE TIME! One quick question: I have a heart-shaped cake pan and wanted to make these into that for an early Valentines Day for my kids tomorrow. Any idea on how long I would bake that for?
That would be so cute! I’d have to guess and it would depend on how large the pan is… I would personally check it often after 25 minutes; when a toothpick comes out clean in the middle, it’s done. Enjoy!
It was soooo good!! the best vegan muffins ever! thank you so much for this incredible recipe!!
Delicious! I substituted 1/2 Cup maple syrup for the granulated sugar, vanilla oat milk, 1 tsp vanilla (instead of 1 tblsp) and melted coconut oil for the canola oil and these were perfect!