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.
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?
Find the complete printable recipe with measurements below in the recipe card.Â
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.
Do 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 tasty muffin recipes?
- 1 Bowl Vegan Blueberry Muffins
- Best Ever Apple Muffins
- 1 Bowl Vegan Pumpkin Muffins
- Cranberry Orange Muffins
- Lemon Poppyseed Muffins
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.
This was simply delicious and came out so well 🙂 Thank you !
the best fluffy banana muffins I ever got – great receipe!
Hi Marion. Thank you for your awesome review! I’m so glad that you love the muffins! I appreciate you taking time to share!
This is my ‘go to’ muffin recipe. Absolutely delicious every time.
Hi Emily. I am so glad you are loving the muffin recipe! Thank you for your awesome review!
Just made these amazing muffins and they turned out so delicious. I added some cinnamon to the batter and sprinkled a little bit of cinnamon sugar on the tops of them, and they came out perfect. Love your recipe and so does my family. Will definitely be making them again. 💜
Hi Scarlet. Thank you for sharing your recipe experience and feedback! The cinnamon sugar on top sounds delicious! Wishing you happy cooking!
These turned out perfectly! Sooo good and really easy to quickly whip up. I had some frozen bananas so I thawed those for this. Worked just fine. Thank you!
Hi Betsy. Thank you for sharing your terrific review and feedback! I’m so glad that you loved the muffins!
Delicious, many thanks!
Love this recipe! I usually sub maple syrup for the sugar, it’s delicious 😋
They were delicious! I used a little less sugar.
Thank you, Annika, for your awesome review! I’m so glad you loved the muffins!
Great recipe. Thank You!
I am making these right now. Can I use a sugar cinnamon streusel topping for these muffins?
Thanks so much
I don’t see why not, enjoy!
These are so delicious! Did anyone else try the batter before it was cooked and want to eat it all with a spoon? It tasted like banana pudding to me. So good!
Hi Lisa. I’m thrilled that you loved the muffins! Tasting the batter is always fun for sure! Thanks for taking time to share your glowing review and feedback! Happy cooking!
Might eat them all before my kids get home… yum!! Adding this to the favorites list!
Delicious! I used soy milk and 2 cups flour + 1/4 unflavored protein powder. I also folded in some walnuts. So good.
I overmixed mine but I don’t know what I did wrong! When I added the flour it was SO lumpy, I had to stir more to get *some* of the lumps out, I stopped as soon as there were only a reasonable number of lumps left, but the muffins are chewy. They’re still delicious, though! I sifted the flour mixture into the wet ingredients, so maybe that caused the lumps? Since the flour was sitting in a thin layer on top of the liquid for a little bit? It’s all I can think of… One other thing was that I used 4.5 bananas and it still wasn’t quite 1.25 cups! So definitely don’t skip that measuring step!
Enjoyed these easy muffins, especially the slightly crunchy top! Super easy for a four year old to help make, and she devoured three. I used the recommended amount of banana, but they were still a little mushy inside, even with longer baking. I cut the sugar in half and am wondering if maybe I should have adjusted the milk to account for that. Any insight? They were still very enjoyable and going in the rotation. Thanks for making egg-free baking so easy!
I’m glad you enjoyed the muffins! Sometimes cutting the sugar in half can change the outcome quite a bit. I’ve only made them with the sugar as written so I don’t really know what else you’d need to adjust, if anything. But I do wonder if your oven runs hot by chance? I say that because while the walnuts make the top a bit crunchy, the muffin tops themselves should be soft. And if they were getting crunchy on top and not cooked in the middle, that seems like an oven that runs a bit too hot. You could try reducing the temperature and bake until a toothpick inserted in the middle comes out clean with no wet batter.
Looking forward to making these for the family. How would you adjust the bake for large sized muffins?
Large muffins would need longer to bake, perhaps around 40 minutes or so. I might lower the heat to 375 or 350 to make sure the tops don’t burn. Enjoy!
Hi! I make these all the time and they are a staple in my family! How long do I bake for mini muffins?
I’d say 10-15 minutes. Thanks for loving the muffins!
I tripled this recipe to make it into a banana bread.. unfortunately, the bread did not rise. It’s super sweet, super mushy and I wasted my ingredients.. my kids at least enjoy the mush but I’m disappointed. I love Noras recipe and usually do not disappoint but I don’t know where I went wrong with this one..
Hi there, well you didn’t make the recipe as written so I don’t know what to say. I have a recipe for Banana Bread that works beautifully. You can’t always take a muffin recipe and turn it into bread without issues. In fact, years ago before I had a banana bread recipe I tried using this recipe to make bread, and it just wasn’t good. As muffins, they are incredible! But if you want bread, go make my Banana Bread.
Since YOU are the one that messed up the recipe, why rate it 2 stars? If critical thinking isn’t your strong suit, just say that
Made them today. Really simple recipe to follow. Came out absolutely perfect. I added the chopped walnuts as suggested. Really delicious and more ish. I will definitely use this recipe again. I may try blueberries next time. Would I reduce the milk? I will experiment. Thankyou x
Our whole family loves these muffins. I add Enjoy Life chocolate chunks and they taste wonderful.
Thank you for the recipe.
Hi Ingrid. I’m thrilled that you and your family are loving the muffin recipe! They sound delicious! Thank you for sharing your glowing review! Happy cooking!
I’ve made this recipe several times now and it really is the best. I think it is something to do with the ACV? anyway, just commenting that I think you need to update the pictures of this, it makes the muffins look sad and pale. mine come out dome topped and golden brown. your pictures are underselling how delicious these are 🙂
I’m so glad you like them, and I think you are right haha! There are several recipes that I took the photos in 2019 or so that I want to re-take. This is going on my list for SOON!
I love this recipe. I’ve made it dozens of times and it is so easy and always turns out well. My son recently outgrew his egg allergy but we still go back to this recipe because my kids love it the most. Thank you !
Loved these muffins. Thank you. I did cut back on the sugar some. Threw in some nuts and they were perfect. My non vegan husband loved them as well. Thank you!
You bet, Michele. I’m thrilled that you and your husband loved the muffins! Thanks for sharing your terrific review and feedback! Happy baking!
These are delicious, fluffy, and moist. Thank you for sharing.
You bet, Stacye! I’m so glad you loved the muffins! I love easy and delicious! Thanks for sharing your stellar review! Happy cooking!
Best muffins I have ever made, so easy , moist & delicious , thank you so much
Look forward to making more of your recipes
You bet Anne! I appreciate you using my recipes, and am thrilled you loved the muffins! Thanks for sharing your terrific recipe review! Wishing you lots of happy cooking!
I’ve made many vegan banana muffins and I have to say, this are probably the best. I was worried about the vinegar but it wasn’t an issue. The tops had a little crunch to them. YUM
How fabulous you loved the muffins! I also love the slightly crunchy top! Thank you for sharing your stellar review and feedback! Happy cooking!