• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breakfast

    Vegan Banana Muffins

    Published: Jan 19, 2020 · Modified: Sep 14, 2021 by Cassidy Reeser · This post may contain affiliate links.

    1.9K shares
    jump to recipe

    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.

    Banana muffin on a wire cooling rack.

    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.

    Table of Contents hide
    1 Recipe features
    2 What you'll need
    3 Step by step instructions
    4 Recipe FAQ and expert tips
    5 Looking for more vegan baked goods?
    6 Vegan Banana Muffins

    Recipe features

    • Made in one bowl
    • Ready in 30 minutes
    • Soft, moist and fluffy
    • Lightly sweetened
    • Easy to freeze

    What you'll need

    Labeled ingredients used to make banana muffins.

    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.

    Non-dairy milk: Unsweetened, unflavored soy milk is my go-to but coconut, almond and oat also work well.

    Vegan butter: I like using melted vegan butter for a rich muffin, but an equal amount of canola or olive oil works.

    Flax egg: This is 1 tablespoon ground flax seed with 3 tablespoons water. You can also use chia seeds in place of flaxseed.

    Step by step instructions

    Before beginning, preheat your oven to 350 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.

    Ripe bananas and mashed bananas in orange bowl.

    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.

    Steps 2 and 3 to make banana muffins.

    Step two: Combine all dry ingredients in a large mixing bowl: all purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg. Stir to combine.

    Step three: Add wet ingredients to dry ingredients: mashed banana, flax egg, soy milk, melted butter, vanilla extract. . 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 ¼ cup flour. If it is took dry, add 2 tablespoons soy milk.

    Muffin batter in pink muffin tins.

    Step four: Add ⅓ cup batter to each lightly oiled muffin tin. Cook on the middle rack at 350 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.
    Can I use maple syrup instead of white sugar?

    I don't recommend replacing white sugar with maple syrup or any other liquid sweetener. You can add ¼ cup brown sugar in place of ¼ cup white sugar for a richer taste.

    How do I add chocolate chips or nuts?

    Fold in ½ cup chocolate chips, chopped nuts, or your other favorite banana muffin add-in to the batter.

    Can I substitute applesauce for oil?

    You can replace the oil with an equal amount of apple sauce but it will yield a denser muffin.

    Can I freeze muffins?

    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.

    Overhead view of stack of muffins on wire cooling rack.

    Looking for more vegan baked goods?

    You might like strawberry lemon muffins or carrot cake muffins.

    • Vegan Zucchini Bread
    • Vegan Cornbread Muffins
    • Sweet Potato Dinner Rolls
    • Southern Style Vegan Biscuits

    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, TikTok, and Pinterest or sign up for my newsletter!

    Close up side view of domed vegan banana muffin on wire cooling rack
    Print Recipe
    5 from 2 votes

    Vegan Banana Muffins

    Soft, fluffy vegan banana muffins made with traditional baking ingredients. Add chocolate chips or chopped nuts for additional flavor!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 9 medium muffins
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 1 cup mashed ripe banana 2 large or 3 medium bananas (see note 1)
    • 1 tablespoon ground flaxseed
    • 3 tablespoons water
    • 2 cups all-purpose flour see note #2
    • ½ cup organic white sugar see note #3
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¾ cup soy milk
    • ⅓ cup melted vegan butter oil also works
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat oven to 350 degrees F. Make a flaxseed "egg" by combining 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let rest for 5 minutes before using.
    • Combine all dry ingredients in a large mixing bowl: all purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg. Stir to combine.
    • Add wet ingredients to dry ingredients: mashed banana, flax egg, soy milk, melted butter, vanilla extract. . 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 ¼ 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 ~⅓ cup batter to each cup, evening out as needed.
    • Bake on the middle oven rack at 350F 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.

    Video

    Notes

    1. Bananas: 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 completely broken down.
    2. Flour: These muffins can be made with half whole wheat in place of white wheat. It will yield a slightly denser muffin. 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.
    3. Sugar: I don't recommend replacing white sugar with maple syrup or any other liquid sweetener. You can add ¼ cup brown sugar in place of ¼ cup white sugar for a richer taste.
    4. 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.
    5. Add-ins: Fold in up to ½ cup chocolate chips, chopped nuts, or your other favorite add-in to the batter.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     
    Serving: 1muffinCalories: 200kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 196mgPotassium: 119mgFiber: 1gSugar: 11gVitamin A: 64IUVitamin C: 3mgCalcium: 24mgIron: 1mg

    Note: This recipe was updated on March 23rd, 2021. It originally used just baking soda but now uses baking powder. The liquid amount was also increase from ⅔ cup to ¾ cup. Otherwise the recipe remains the same.

    More Vegetarian Breakfast Recipes

    • Sweet Potato Breakfast Hash (Vegetarian)
    • Vegan Breakfast Egg Sandwiches
    • Strawberry Peach Smoothie
    • Hummus Toast with Avocado
    1.9K shares

    Reader Interactions

    Comments

    1. Peggy

      November 24, 2020 at 2:39 pm

      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.

      Reply
      • Cassidy Reeser

        November 24, 2020 at 5:13 pm

        That’s so great to hear! Thanks for the review 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

    More about me →

    Trending now

    • Vegan Avocado Pesto Pasta
    • Stovetop Gouda Mac and Cheese
    • Sweet Potato Quinoa Bowls with Almond Dressing
    • Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Instant Pot Black Beans and Rice

    Vegetarian meal prep

    • Quinoa Edamame Salad with Peanut Sauce
    • Vegan Breakfast Egg Sandwiches
    • Vegan Lentil Bowls with Lemon Tahini Dressing
    • Easy Vegetarian Bean Burritos
    • One-Pot Vegetarian Spaghetti
    • Instant Pot Red Beans and Rice (Vegan)
    • Southwest Quinoa Taco Salad
    • Sweet Potato Quinoa Bowls with Almond Dressing

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Cozy Peach Kitchen®. All rights reserved.