These soft and fluffy vegan banana muffins are so moist and delicious! You can make them in one bowl in just 30 minutes for the best cozy breakfast or snack.
What is better than the smell of banana muffins cooking in the oven? There is just something about these soft, fluffy muffins that defines comfort. I already have a vegan banana zucchini muffin recipe on the blog, so it’s high time for a dairy-free and egg-free classic banana muffin.
Recipe features
- Made in one bowl
- Ready in 30 minutes
- Soft, moist and fluffy
- Lightly sweetened
- Easy to freeze
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What you’ll need
We’re using simple pantry staples for this recipe.
Bananas: For best results, use very ripe bananas. The banana skin should be turning brown or at least heavily speckled (see image one).
Non-dairy milk: Unsweetened, unflavored soy milk is my go-to but coconut, almond and oat also work well.
Step by step instructions
Before beginning, preheat your oven to 375 degrees F. Lightly spray a muffin tin with cooking spray or line with muffin liners.
Make a flax egg by combining 1 tablespoon ground flaxseed with three tablespoons warm water. Let this mixture rest for 5 minutes before using.
Step one: Use a potato masher or fork to mash the ripe banana in a separate bowl. It doesn’t need to be completely smooth but most large pieces should be gone. Measure the mashed banana into a cup.
Step two: Add all wet ingredients (banana, sugar, soy milk, flaxseed egg, oil) to a medium mixing bowl. Stir until combined.
Step three: Add dry ingredients (flour, baking soda, salt, cinnamon, nutmeg) to the wet ingredients. Stir until just combined. The batter should be scoop able but still wet.
Step four: Add 1/3 cup batter to each lightly oiled muffin tin. Cook on the middle rack at 375 degrees for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Recipe FAQ and expert tips
- Freeze overly ripe bananas if you aren’t going to use them right away. When you are ready to use the bananas, either thaw them in the fridge or remove from their skins and heat in the microwave until room temp.
- Use the spoon and level method to measure flour. Take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into cup.
- Whole wheat: These muffins can be made with whole wheat in place of white wheat. It will yield a slightly denser muffin.
- Serve with a layer of peanut or almond butter for breakfast. I also like adding these to my lunchbox for dessert.
I don’t recommend replacing white sugar with maple syrup or any other liquid sweetener. You can add 1/4 cup brown sugar in place of 1/4 cup white sugar for a richer taste.
Fold in 1/2 cup chocolate chips, chopped nuts, or your other favorite banana muffin add-in to the batter.
You can replace the oil with an equal amount of apple sauce but it will yield a denser muffin.
Yes! Let muffins cool to room temperature then wrap in foil or place in a freezer safe container. Freeze for up to 3 months. Let thaw completely at room temperature or reheat in the microwave or oven.
Looking for more vegan baked goods?
You might like strawberry lemon muffins or carrot cake muffins.
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, Facebook, and Pinterest or sign up for my newsletter!
Vegan Banana Muffins
Ingredients
- 1 cup mashed ripe banana 2 large or 3 medium bananas (see note 1)
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2/3 cup soy milk
- 1/3 cup canola or olive oil
- 1/2 cup white sugar
- 2 and 1/4 cups all-purpose flour see note 2
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 375 degrees F (see note 3).
- Make a flaxseed "egg" by combining 1 tablespoon ground flaxseed with 3 tablespoons warm water in a small bowl. Let rest for 5 minutes before using.
- Combine all wet ingredients in a medium mixing bowl: mashed banana, flaxseed "egg", soy milk, oil, sugar. Stir together until mostly cohesive.
- Add dry ingredients to wet ingredients: all-purpose flour, baking soda, salt, cinnamon, nutmeg. Stir until mostly cohesive. Don't overmix. It is okay if some small lumps remain. The batter should be wet but scoopable. If it is too runny, add 1/4 cup flour. If it is took dry, add 2 tablespoons soy milk.
- Line a 12 cup muffin tin with liners or lightly spray with cooking oil (I usually just spray instead of using liners). Add ~1/3 cup batter to each cup, evening out as needed.
- Bake on the middle oven rack at 375 for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from oven and let rest in muffin tin for 5 minutes before turning out on a wire rack to cool.
Notes
- Use very ripe bananas. The banana skin should be turning brown or at least heavily speckled (see reference image in post). Use a potato masher or fork to mash the banana until wet and mostly broken down.
- Use the spoon and level method to measure flour. Take a spoon and scoop flour into the measuring cup until overflowing. Use the back of a knife to wipe excess flour off the top. Do not pack flour into cup.
- I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.
- Flour: These muffins can be made with half whole wheat in place of white wheat. It will yield a slightly denser muffin.
- Add-ins: Fold in up to 1/2 cup chocolate chips, chopped nuts, or your other favorite add-in to the batter.
- Sugar: I don’t recommend replacing white sugar with maple syrup or any other liquid sweetener. You can add 1/4 cup brown sugar in place of 1/4 cup white sugar for a richer taste.
Peggy
I Just made them for the Holidays, thank you for this great recipe. They taste really good. I’m a 7 month Vegan, love the life change this is the first pastry recipe I didn’t mess up.
Cassidy Reeser
That’s so great to hear! Thanks for the review 🙂