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's better than the smell of banana muffins cooking in the oven? There's 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 classic vegan banana muffin.
The ingredients in my banana muffins are pretty simple: vegan butter, very ripe bananas, and a flax egg.
If you're just looking for a good old fashion banana muffin recipe that happens to be dairy-free and egg-free, this is the recipe for you!
Jump to:
Recipe highlights
- Made in one bowl
- Ready in 30 minutes
- Soft, moist and fluffy
- Lightly sweetened
- Easy to freeze
Ingredients and substitutions
- 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 the oven to 350F. 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: 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.
Step four: Add ⅓ cup batter to each lightly oiled muffin tin. Cook on the middle rack at 350F for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cassidy's 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.
FAQ
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.
Fold in ½ 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 in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
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 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
- 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.
- 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.
- 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.
- 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.
- Add-ins: Fold in up to ½ cup chocolate chips, chopped nuts, or your other favorite add-in to the batter.
Peggy says
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 says
That’s so great to hear! Thanks for the review 🙂