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.
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.
I was looking for a vegan banana muffin recipe and this was perfect, substituted vegetable oil for canola, added a little less sugar and they were delicious, thank you for all your vegan recipes!
You are welcome, Judy! Thank you for loving my recipes! I’m so glad that you enjoyed the banana muffins! Thank you for sharing your recipe experience and stellar review! Happy cooking!
Would it work to do half brown sugar, half regular sugar? Or even all brown sugar?
Sure, you could do that. They will be a bit more moist and darker in color.
I have made this several times and love that you made this easy vegan banana muffin recipe, thank you! I make it with sunflower oil instead of canola, use only 1/4 C sugar, and 1/2 tsp salt, and slightly less than 1 Tbsp vanilla – and slightly more than 2 C flour (I use a mix of gluten free, whole wheat and regenerative organic wheat flours). I use walnuts. I find it takes at least 24 mins to cook, comes out moist and delicious.
Super delicious!!
Made these today as mini muffins without paper liners and they are so, so good! Wonderfully moist inside and lightly crispy outside, omg, loving them so much! Will make them again and again!
I’m so glad you enjoyed the recipe as mini muffins! Thanks for your awesome review and comments! Wishing you happy cooking!
I have used this recipe countless times and I absolutely love it. However I have absolutely no clue how you could ever get 1.25 cups of mashed banana out of 2 bananas, it pretty much always takes me 4.
Followed the exact recipe, but turned out very dry and didn’t brown as much. Why could that be?
Could be because your bananas weren’t ripe enough. Use very ripe bananas for best results – ripe bananas are more moist and sweet.
Love this recipe!
Wanted to share about the modifications I did this time around and how it went.
I substituted 1 cup of whole wheat flour for one cup of white flour to add some whole grains and fiber.
I also made a little topping mix for the muffins with 1/4 brown sugar, 1/4 chocolate chips, and 1/4 cup chopped walnuts. This added a nice texture on top with the baked brown sugar!
Hi Hannah. I’m so glad you loved the banana muffin recipe! Thank you for sharing your recipe experience and ideas, along with your terrific review! That topping sounds delicious! Wishing you happy cooking!
I made these today and they are sooooo good! I added almost 1/2 cup chocolate AND 1/2 c chopped walnuts cause I like then both and they turned out great! Batter made 12 cupcakes (filled quite close to the too) so good!!! Ty Nora for bringing us great recipes!
Would this would as a 9×5 loaf cake?
I actually tried that once and it didn’t work well as a loaf. I’d make my Vegan Banana Bread instead for a loaf.
Your recipes are always my go-to. I doubled the batch to accommodate my aging bunch of bananas. I used a blend of 1/3 oat, 1/3 whole wheat pastry, and 1/3 AP flours that worked well. Applesauce instead of oil. May try to use less sugar next time. I divided the batter in half and used pecans instead of walnuts for one, and Enjoy Life mini chips in the other. I made a blend of mini muffins (baked 13 minutes) and regular size muffins.
Hi Ashley. I so enjoyed reading about your recipe experience and variations! I’m so glad you are loving the muffin recipe! Thanks for your terrific review and comments! Wish wishing you lots of happy cooking!
No amount of flour for this recipe!!!
It’s listed in the ingredients list, in the recipe card with the complete recipe. Right under the vanilla – 2 1/4 cups all purpose flour.
My go-to recipe for quick and easy banana muffins! I love to sprinkle cinnamon on top, or add in some other spices such as nutmeg, ginger, clove, and/or Jamaican allspice, because of how versatile and easy this recipe is. It is even fantastic with lemon zest and blueberries. I’ve even been able to reduce the sugar.
This recipe is fantastic just how it is, but what I’m saying is that it’s also a great base for creativity.
Also makes a nice loaf 🍞
Hi Michelle. I’m so glad that you are loving the banana muffin recipe, and experimenting with lots of different flavors! Thank you for sharing your recipe ideas and experiences! I appreciate your fantastic review, and wish you lots of happy cooking!
Tastes more like vanilla than banana. Easy recipe.
I had some bananas going black and I searched for easy vegan recipes. This is perfect! They rose like a dream and they look beautiful and taste absolutely delicious (I went for chocolate rather than walnuts). Thanks for sharing the recipe!
I used sunflower oil as I didn’t have canola and they turned out great.
Lovely recipe. Great to use up bananas that are past their best. Thank you.
You are welcome, Claire! I’m so glad that you enjoyed your banana muffins! Thank you for sharing your terrific review!
Loved it ❤️ thank you!
They always turn out amazing my whole family loves them
No change needed at altitude – I just do a scant tablespoon (7,000 feet)
Also note – we have adapted this recipe to use cow milk as we are doing some exposure foods with my son’s dairy allergy (per the doctor). Just wanted to share in case anyone else is on a similiar journey!
The 3/4 teaspoons are way too much salt, otherwise this is a very nice recipe
This is a fantastic recipe and the banana muffins are incredible!! I’ve made them countless times now, and never once have an issue — people keep asking for more!!
Thank you, Shanae, for your glowing review and feedback! I’m thrilled that the banana muffins are a hit! Wishing you lots of happy cooking!
These are truly fantastic, and I’ve made them a bunch of times now. Great base recipe to add different mix-ins to as well, and if I’m feeling like making them a little more fibre-y I sub out half the flour for ground oat flour which works perfectly. Thanks!
You are welcome, Hannah! I’m so glad that you are enjoying the recipe! Wishing you lots of happy cooking!
Nora
i have searched a long time for a good vegan banana muffin recipe and this is by far the best!! they were lovely and so simple and quick!! thanjs again , Maree
You are welcome, Maree! How wonderful that you loved the banana muffins! Thank you for sharing your glowing review! Happy cooking!
Love this recipe. Very easy to make and so delicious!
I recently had to go dairy free for health reasons and these muffins made what was a difficult transition so much easier. Gave me a bit of yummy happiness everyday.
Thank you so much Nora!
I added in some cinnamon and fresh nutmeg and put a few choc chips on top. Afterwards I realized I forgot the sugar but they were still perfectly sweet with just a few choc chips! Excellent base banana muffin recipe to play with! Super moist ❤️
Thank you, Yolanda, for sharing your awesome review and feedback! I’m glad the muffins turned out great! Wishing you a happy cooking!
Will avocado oil work instead of canola oil!
Yes.
I love this muffin and make the recipe often. I tried to riff it into an eggnog muffin last year, and it turned out alright but not what I imagined. Now, I want to riff it into a peanut butter banana muffin ala “dairy queen blizzard” style 🙂 Any recommendations on how I might achieve that here? Maybe a squeeze of peanut butter/chocolate mixture in the middle of the banana muffin? Or, can you make us this recipe next? 🙂
Ooooh this sounds fun! I like the idea of squeezing a little peanut butter and chocolate in the middle of the muffin. 🙂 I’m so glad you love this recipe.