You can make these soft, fluffy vegan banana muffins in one bowl in just 30 minutes! Perfect with breakfast or as a sweet 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.
These muffins are so soft and not dense. They are only lightly sweetened because ripe banana provides so much of its own sweetness.
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Here is why these muffins are the best. All you need is
- one bowl
- thirty minutes
- ten pantry staples (plus water)
Are you ready to make these muffins yet?
How to make
Before beginning, preheat your oven to 375 degrees F. I recommend using an oven thermometer to make sure that you oven is truly the temperature it says it is (I used to have an oven that cooked almost 100 degrees higher than the temp I set it at!).
Make a flax egg by combining 1 tablespoon ground flaxseed with three tablespoons warm water. Let this mixture rest for 5 minutes before using.
Use a potato masher or fork to mash the ripe banana (image one) in a separate bowl. It doesn’t need to be completely smooth but most large pieces should be gone (image two). Measure the mashed banana into a cup.
Add all wet ingredients (banana, sugar, soy milk, flaxseed egg, oil) to a medium mixing bowl. Stir until combined.
Add dry ingredients (flour, baking soda, salt, cinnamon, nutmeg) to the wet ingredients. Stir until just combined. The batter should be scoopable but still wet (image three).
Lightly spray a 12-cup muffin tin with cooking oil. You can also line with muffin liners.
Add 1/3 cup batter to each 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 tips and customization ideas
- For best results, use very ripe bananas. The banana skin should be turning brown or at least heavily speckled (see image one).
- Pro tip: You can 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.
- These muffins can be made with half whole wheat in place of white wheat. It will yield a slightly denser muffin.
- Fold in chocolate chips, chopped nuts, or your other favorite banana muffin add-in to the batter.
- 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.
Serving ideas
I like to eat one or two muffins for breakfast with a big slather of peanut butter (it makes them taste kind of like these peanut butter breakfast cookies). They are also great as a quick snack or dessert.
Looking for more vegan baking recipes? You might like strawberry lemon muffins or carrot cake muffins.
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.
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