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.
Best muffins ever!!! Seriously!! Great as is (only sub was used applesauce instead of oil) but even better with chocolate chips!!! Oh my goodness! Amazzeeeeeeeingggg!!!
Thanks Leah! So glad you enjoyed the muffins!
I just made these….ummmm…..do I have to share with the kids????
Simple and yummy. I’m not sure why but I felt the need to add one Tbsp of ground flax. Maybe because I’m not sure what the binder was in the original recipe, maybe I thought I wanted more fiber because I used white flour?? Nonetheless they are easy and yummy to make.
Thank you for sharing! I am getting into vegan baking out of necessity- my 9 month old has a dairy, soy, and egg allergy! It’s nice to have food that is safe for both of us AND delicious!
Hi Hilary. I’m so thrilled you are finding my recipes delicious! Thank you for sharing your comments! Happy cooking!
I’m a new vegan and this recipe was my first ever vegan baking. I’m so pleased I can bake lovely things without dairy and eggs. I used half wholemeal flour half plain white flour (I think it’s called all-purpose flour in US?). I used brown sugar instead of white sugar and I put only half the stated amount of vanilla. They were great and the children loved them so I am very happy. Thanks for the great recipe.
Welcome to your first vegan baking recipe! I’m glad you guys enjoyed them! I invite you to explore my other vegan recipes! If you do, let me know how it goes. Happy cooking!
how do i store these?
Room temperature is fine for 2-3 days, covered so they don’t dry out too fast.
This is the best vegan muffins I have ever done. Added blueberries and grounded chia and flex seeds. It’s perfect. Thank you for sharing
Thank you for sharing your comments! I’m glad you love the muffins!
These were super yummy & fast to make. I’m not a huge fan of cinnamon so this recipe was perfect!
Thank you for sharing your review! Glad you loved the muffins!
Hi Nora! Can I use maple syrup instead of granulated sugar? will that work? Btw, I tried your blueberry muffins and my husband loved it! Thank you so much!
Hi Mutya! I’m so glad your husband enjoyed the blueberry muffins, I hope you both love the banana version. 🙂 Using maple syrup instead of granulated sugar will greatly affect the outcome because you are adding liquid and taking away a dry ingredient. I’ve never tried it so it’s hard for me to know what will happen, but I would equally try reducing a wet ingredient.
These are incredible! I had 2 medium sized bananas which was more of a cup vs 1 1/4 and I added cinnamon and pecans + chocolate chips. I also sprinkled cinnamon and course sugar on top for a crunchy muffin top. They came out perfect! Far better than the last recipe I tried which were too moist and sticky and fell apart in your hands!
Hi Tristen! I’m thrilled that you loved the banana muffins! Thank you for taking your time to share your review!
Can I add cinnamon to this recipe? Your thoughts? I have to tried to make it yet.
Yes, you can. I’d probably add a teaspoon.
I was trying to find a straight forward vegan banana muffin recipe online, which is harder than it seems! These turned out PERFECT! I thought I’d give them a shot because Nora’s blueberry muffin recipe was amazing. These turned out super bouncy and fluffy. Perfect recipe
Thanks a lot for leaving your great review, Natasha! I’m glad you love the muffins. Thanks for using my recipes! Happy cooking!
Yum! Just made these and devoured them! I used coconut and chocolate chips and they are delish. Thanks for another quick, easy and yummy recipe!
I’m so glad you love the recipe, Lauren! Thank you for sharing your review!
Thank you for sharing!
Can the sugar be cut in half or use coconut palm sugar?
I haven’t tried cutting the sugar in half so I’m not sure if it will work the same, you could try. Coconut sugar will work fine though.
These are the most moist muffins I’ve ever made. And the trick of spraying the liners worked AMAZINGLY! They just popped right out – genius. Thanks for another amazing recipe Nora.
Thank you, Jordan, for sharing you comments! I am glad you loved the muffins!
Hi! I’m about to make these and was wondering if I could sub the 1/3 cup oil for 1/3 cup applesauce. Do you think that would work without messing up the consistency or flavor? Just trying to cut down on calories and fat a bit.
You could, I’m sure it will work but they will have that “fat free” taste and texture that baked goods tend to have when you sub applesauce for oil. It’s not my favorite, but some don’t seem to mind. 🙂
Awesome!!!Awesome!!!Awesome!!! Made these today for my 3 year old who is allergic to egg. I swapped the baking powder for a little bit of baking soda. These are perfect!
I’m so glad these turned out great and that you love them! Thank you for sharing, Valencia!
I made these with the chocolate chip option and my family loved them. I loved that it was an easy, one bowl clean up. I don’t have canola oil so I used extra virgin olive oil. I did have to cook them longer than the recipe stated, 27 minutes but that might just be my oven. Anyway, these were a hit – thank you!
So glad you loved the muffins, Lydia! Thank you for taking time to share your great review!
Hello Nora could coconut flour be used instead of all-purpose?
Coconut flour is very different to bake with, so I’m afraid they won’t turn out well, sorry!
These are so good! I added walnuts to half and made them for a bunch of non vegan boys and they all loved them!
Hi Chloe. I’m glad everyone enjoyed the muffins! Thank you!
I made these with chocolate chips and let me just say that these were quite possibly the BEST banana ANYTHINGS I have made. Very fluffy texture (not at all dense like banana cakes can be) and absolutely delicious. Thanks for this perfect recipe 🙂
Hi Dana. I’m so glad you love the texture and flavor! Thank you for sharing!
Easy to make and delicious! I added chocolate chips and some peanut butter chips to play around with. Definitely recommend this recipe to anyone who’s having a sweet tooth but want to limit the calories.
Hi Eva. I’m glad you enjoyed the muffins! Thank you!
I had some bananas I needed to use up. I’m in the process of making these muffins and realized I do not have vanilla on hand. Anything I should sub or do differently?
You can just leave out the vanilla if you don’t have it, they will still be good. Enjoy!
Hey Nora, we absolutely love your banana muffins. It’s our weekly breakfast treat on Sunday mornings.
Also, your banana bread is our weekly Saturday morning treat and every now & then during the week if we’ve run out of options.
Thanks for developing all these lovely recipes. Your site is one of our top 5 for all our vegan baking & cooking needs & wants.
Keep it up!
Michelle
Peace of Heaven
Hemel & Aarde Valley
Hermanus
Western Cape
South Africa
Thank you. Your comments are so appreciated!
I used coconut milk and 1/4 the sugar and chocolate chips. They came out moist and fluffy with a caramel like flavor. Next time I would try 1/3 c sugar.
Thank you so much for sharing!
These are absolutely, incredibly easy to make, moist and delicious! Totally exceeded my expectations.
Hi Marcela. Thank you! I’m so glad you loved them!