Close up side view of domed vegan banana muffin on wire cooling rack
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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
Course: Breakfast
Cuisine: American
Servings: 12 medium muffins
Calories: 200kcal
Author: Cassidy Reeser, RDN, LDN


  • 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


  • 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.


  1. 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.
  2. 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. 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.
  4. Flour: These muffins can be made with half whole wheat in place of white wheat. It will yield a slightly denser muffin.
  5. Add-ins: Fold in up to 1/2 cup chocolate chips, chopped nuts, or your other favorite add-in to the batter.
  6. 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.


Serving: 1muffin | Calories: 200kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 119mg | Fiber: 1g | Sugar: 11g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg