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.
Love this recipe! Made it many times and always a hit, even with my picky eater! Perfect way to use extra ripe bananas. The more ripe they are, the less sugar I add to recipe.
Hi Claudia. Yes, it is a great way to use up extra bananas! I’m thrilled to hear the muffins are a hit with your family! Thank you for sharing your great feedback!
CAN I USE GLUTEN FREE FLOUR FOR THIS AS WELL. I HAVE DONE THESE WITH NORMAL FLOUR BUT NOW NEED TO MAKE THEM GLUTEN FREE. THEY ARE THE EASIEST AND BEST TASTING MUFFINS EVER….. THANK YOU
Hi Glenda. I’m glad you love the muffins! Thanks for your great review! You may substitute a gluten free flour mix for the white flour. Hope this helps! Happy cooking!
yum!!! easy and delicious 🙂
Thanks for your positive feedback! I’m so glad you love the muffins!
Hi Nora,
Can you tell me what you mean “spray with oil” on the paper cups? Everything vegan appears to stick to the paper or the pans even if oiled. I end up losing 1/2 of the muffin each time ?. Suggestions?
Hi Anne! I just spray the cups lightly with oil, to be sure they don’t stick. I never have trouble with muffins or cupcakes sticking when I spray them first.
I’m a HUGE fan of your recipes and have to leave a comment and rating on this one in particular – absolutely FANTASTIC!
I used two bananas that weren’t quite as ripe as they should be for baking. But the end result was a more neutral-tasting muffin (almost cupcake-like!), super moist and vanilla/buttermilk-y. I used soy milk and vegetable oil as I didn’t have enough canola on hand.
The crunch of the walnut pieces on top just took the experience over the edge! Bravo!!
Thank you for your positive words and feedback – they mean a lot to me! I’m thrilled that you are loving the muffins! I appreciate you using my recipes and am so glad you are loving them! Wishing you lots of happy cooking!
Very easy to make and so tasty. Thanks again Nora for all the great recipes!
these were great! my family couldn’t even tell they were vegan.
That’s great to hear! Thank you for sharing your wonderful review and comments!
Quick question: is there a substitute for the ACV? Or, how big of a difference does it make if I. We’re to leave it out? I was thinking of making these, but just don’t have any apple cider vinegar in at the moment.
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.
Lovely recipe! I ended up making 2 minor modifications – I used 1/2 a cup of sugar (1/4 cup granulated and 1/4 cup brown-packed) simply because I prefer a less sweet muffin and subbed whole wheat flour for 1 cup of the flour listed and used all purpse for the rest. I also didn’t realize this was for 18 muffins so I used all the batter in 12! They were delicious and big, like bakery style, my husband and I both ate 2 immediately.
Thanks again!
Excellent. Light, fluffy. Until I started reading the comments, I didn’t realize it was supposed to be 18 muffins. I used all the batter making 12 muffins. OMG, they are PERFECT. Thank you for this recipe, I can now safely forget about my 55+ year old banana bread recipe.
Woo Hoo! I’m so glad you loved the muffins! Thank you for sharing your feedback and review! Happy cooking, Mary!
Made these today with some old bananas for my vegan daughter and added chocolate chips. I didn’t realize the recipe was for 18, and my muffin pan is for 12; so I put the remaining into a small greased pan to make a small loaf (which I baked a few minutes longer than the muffins. Fabulous recipe – thank you! I’ll be making these again for certain.
These muffins are fantastic. I feel compelled to review them because I’ve made them a bunch of times now for my toddler, who has an egg allergy. So I love that these muffins are vegan! I have even experimented with some substitutions, and the muffins always turn out good. I have made them with coconut oil and whole wheat flour, and I’ve added vanilla. I have also doubled the recipe and have frozen the baked muffins. I always add chocolate chips. They are perfect every time. I love that this recipe is not fussy and is so flexible to my exleriments (it’s also great when made just as written, btw). Thanks for publishing it! My daughter loves these muffins and so do I. 🙂
Hi Chelsea. Your feedback is so wonderful, and I smile reading how much your children love the muffins! Thank you for using my recipes, and I’m so glad they are a favorite with your family! Happy cooking!
Wow, these are fantastic. So easy and delicious. Thank you for this wonderful recipe.
I just made this oil free ( i used half cup of applesauce)sugar free (about half cup of date paste) so my 15months old daughter could eat it and they turned out great! Thanks for the recipe!
Hi.
I just made the muffins…tasty but I think for my oven 400 degrees was too high. ?The bottoms were burnt. Maybe I’ll try again at 350??
Thank you! Otherwise very easy recipe to follow.
Hi Lisa. I’m glad the like the muffins! Bummer that the bottoms burned. Ensure your oven rack is not too low. Hopefully next time a lower temp will work better! Happy cooking!
Literally the BEST banana muffins ever!!! The inside was super moist, perfect balance of sweetness and extremely easy to make.
I’m so glad you loved the muffins! I appreciate you taking your time to share your review and comments! Thank you!
Where is the measures for the ingredients?
In the recipe card at the bottom of the post.
Great recipe! I’ve made it twice so far and used 3/4 cup of sugar and use chocolate chips! I’m excited to try it with walnuts next!
I just love these muffins with walnuts! Thank you for sharing your great review and comments! I’m glad you love the muffins!
Made these this morning from a forgotten bunch of bananas. Just wonderful!!!!
I’m so glad you loved the muffins! It’s a great use for those forgotten bananas! Thanks for taking your time to share your review and comments!
Delicious recipe. I used coconut oil Instead of canola oil. They came out great and were nice and crispy around the edges. I keeper for sure.
Thanks for sharing your review and comments, Jessica! I’m glad you loved the muffins!
So good! And so easy too! My family loved them. Thank you! ?
I’m glad you guys loved the muffins! Thank you for sharing your review!
Just made these and they are lovely. Had to use bananas up as were browning. Just love all of your recipes.
Thank you so much for using my recipes! I appreciate you sharing your wonderful review and comments!
These turned out great! I had very ripe bananas so I used 2/3 of the sugar, and I subbed white whole wheat flour. I added walnuts to all, and chocolate chips as well to some, and they were enjoyed by vegans and non-vegans alike.
I’m so glad that the banana muffins were enjoyed by all! Thank you for sharing your wonderful review!
These are a fam fav! I use 3/4 C sugar and put 1 C of wheat flour with the all purpose and they turned out great! Thanks for all of your recipes! I always come to your blog first when looking for vegan recipes. They’re all winners!!
Hi Lauren! Thank you for using my recipes! I”m glad you are loving them! I appreciate you taking your time to share your review and comments! Happy cooking!
Hey Nora! I love your recipes & I can’t wait to try this one, however I would like to use oat flour – is that possible and if so, how much oat flour would you suggest? Thank you!
Hi there, I’m so glad you love my recipes! I haven’t tried it so it’s hard to say. It might work! Sometimes subbing oat flour can make muffins gummy though.
I used all oat flour and they tasted fine to me. But I often sub oat flour so maybe I’m just used to it. I used half the amount of sugar, too. I added walnuts and nutmeg to the batter and a few choc chips on top.. Great recipe!
I’m glad you enjoyed the recipe Rebecca! Thank you for sharing!