Name: Vegan Banana Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 ripe bananas (about 1 1/4 cups mashed); 1/2 cup brown sugar; 1/4 cup vegetable oil or melted coconut oil; 1/4 cup plant-based milk (almond, soy, or oat); 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon (optional); 1/2 cup chopped walnuts or vegan chocolate chips (optional)

These Vegan Banana Muffins are moist, fluffy, and naturally sweetened with ripe bananas. I like making them for a quick breakfast, a midday snack, or a wholesome dessert. They’re simple, satisfying, and completely free from dairy and eggs, making them a go-to treat for anyone looking for a plant-based option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas (about 1 1/4 cups mashed)

1/2 cup brown sugar

1/4 cup vegetable oil (or melted coconut oil)

1/4 cup plant-based milk (almond, soy, or oat)

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon (optional)

1/2 cup chopped walnuts or vegan chocolate chips (optional)

Directions

I preheat the oven to 350°F (180°C) and line a muffin tin with paper liners or lightly grease it.

In a large mixing bowl, I mash the ripe bananas until smooth.

I add brown sugar, oil, plant-based milk, and vanilla extract to the bananas and mix until well combined.

In a separate bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon.

I gradually add the dry ingredients to the wet ingredients and stir just until combined, being careful not to overmix.

If I’m using them, I fold in the chopped walnuts or vegan chocolate chips.

Then I divide the batter evenly among 12 muffin cups.

I bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins.

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 180 kcal per muffin

Variations

I often mix things up by using different plant-based milks or sweeteners. Maple syrup or coconut sugar can replace brown sugar for a twist. When I want more fiber, I swap half the flour with whole wheat flour. Adding blueberries or dried cranberries gives them a fruity touch, and a pinch of nutmeg warms up the flavor nicely.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them for up to 2 months. When I want to enjoy one, I just reheat it in the microwave for 20–30 seconds, and it tastes freshly baked.

FAQs

Can I make these muffins gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free flour blend and they turn out great.

Can I use frozen bananas?

I do! I thaw them first and drain any excess liquid before mashing.

Are these muffins suitable for kids?

Definitely. They’re soft, mildly sweet, and easy to pack in lunchboxes.

Can I omit the sugar?

I can reduce it or replace it with a natural sweetener, but completely omitting it might make the muffins less flavorful.

How do I know when the muffins are done?

I insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they’re ready.

Conclusion

These Vegan Banana Muffins are one of my favorite easy baking projects. They’re cozy, versatile, and always a hit whether I make them for guests or just for myself. With minimal prep and wholesome ingredients, they make a delicious plant-based treat any day of the week.

Vegan Banana Muffins

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating