These soft and fluffy vegan banana muffins are warmly spiced, ready in just about 30 minutes, and are dappled with chocolate chips and pecans.
Here's how you know these muffins are delicious: I don't really like bananas (gasp!) but I love these vegan banana muffins. After all, banana gives muffins a fantastic tender texture and it pairs perfectly with warm spices.
I already have a vegan banana zucchini muffin recipe on the blog, so it's high time for a classic banana muffin. I recently updated this recipe (first posted in 2020!) because I had a bunch of overripe bananas, and what better to do with them than to make muffins?
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Recipe highlights
- Quick & easy: The muffins are ready in 30 minutes (including bake time) and they freeze well.
- Lightly sweetened: These muffins are relatively low in added sugar because the bananas contribute a lot of sweetness. This is why it's key to use ripe bananas.
- Simple ingredients: No vegan butter needed here, you can just use oil! We use a flaxseed egg to imitate the binding properties of a chicken egg.
Ingredients and substitutions
- Bananas: For best results, use very ripe bananas. The banana skin should be turning brown or at least heavily speckled. One cup of mashed banana is equal to two large bananas or three medium bananas.
- Non-dairy milk: Unsweetened, unflavored soy milk is my go-to but coconut (the boxed kind, not the full-fat canned kind), almond, and oat also work well.
- Oil: I originally tested this recipe with melted vegan butter and can confirm that it works well, but these days I prefer using neutral oil like canola oil. I prefer using oil because it's cheaper, works just as well (oil tends to yield moister results), and I always have it on hand.
- Flax egg: This is 1 tablespoon ground flax seed with 3 tablespoons water. You can also use chia seeds in place of flaxseed.
- Add-ins: Chocolate chips and pecans are my go-tos. I add ⅓ cup of each. You can omit these, swap them out with other add-ins, or add up to 1 cup total.
Step-by-step instructions
Before beginning, preheat the oven to 425F. 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 out one cup of mashed banana.
Step two: Combine all dry ingredients in a large mixing bowl: all purpose flour, sugar, brown 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 no dry spots remain. Don't overmix. It is okay if some small lumps remain. Fold in the add-ins.
Step four: Add ¼ cup batter to each lightly oiled muffin tin. Cook on the middle rack at 425F for just 5 minutes, then reduce to 350F and continue baking for 13-15 minutes. This method helps the muffins dome.
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 half of the all purpose flour. It will yield a slightly denser muffin.
- Serve with a layer of peanut or almond butter for breakfast or a snack.
Storage notes
- To freeze: 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.
- Like zucchini bread, banana muffins are best kept refrigerated because they are moist enough that they don't dry out in the fridge. They're best within 4-5 days.
Looking for more vegan baked goods?
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Vegan Banana Nut Muffins
Equipment
Ingredients
- 3 medium ripe bananas or 2 large
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 cups all-purpose flour
- ¼ cup organic white sugar
- ¼ cup light brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup soy milk or other non-dairy milk
- ⅓ cup neutral oil melted vegan butter also works
- 1 teaspoon vanilla extract
- ⅓ cup pecan pieces optional
- ⅓ cup dairy-free chocolate chips optional
Instructions
- Preheat oven to 425F. Mash two large or three medium bananas with a fork or potato mashed until broken down to a chunky applesauce texture. Measure out 1 cup of mashed banana.
- 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, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg. Stir to combine.
- Add wet ingredients to dry ingredients: mashed banana, flax egg, soy milk, oil or melted butter, vanilla extract. Stir until there are no more dry spots. Don't overmix. It is okay if some small lumps remain.
- Fold in the chocolate chips and pecans.
- Line a 12 cup muffin tin with liners or lightly spray with cooking oil (I usually just spray instead of using liners). Add ¼ cup batter to each cup, evening out as needed.
- Bake on the middle oven rack at 425F for just 5 minutes. After 5 minutes, turn the heat down to 350F and continue baking for 13-15 minutes, or until the muffins are domed, golden, and pulling away from the pan.
- 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).
- 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 sugar with maple syrup or any other liquid sweetener. You can use all granulated sugar or brown sugar, if desired.
- 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 1 cup of chocolate chips, chopped nuts, or your other favorite add-in to the batter.
Nutrition
Mr. Wilson
This week finds Mr. Wilson snoozing away on the couch. He's pretty cute when he's not busy wreaking havoc.
P.S. This recipe was originally published January 2020 and was updated in February 2026 with an improved recipe method and new photos.
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 🙂