Vegan Banana Muffins Recipe for a Quick Sweet Treat

There’s nothing quite like the aroma of freshly baked banana muffins wafting through your kitchen on a weekend morning. These vegan banana muffins are everything you could want in a breakfast treat – they’re incredibly moist, perfectly sweet, and packed with banana flavor that’ll make your taste buds dance with joy.

Whether you’re following a plant-based lifestyle, dealing with dairy allergies, or simply want to try something new, this recipe proves that vegan baking can be just as satisfying as traditional methods. The best part? You probably have most of the ingredients sitting in your pantry right now.

Recipe Information

• Serves: 4-6 people
• Prep Time: 15 minutes
• Cook Time: 22-25 minutes
• Total Time: 37-40 minutes
• Yield: 12 standard muffins
• Difficulty: Easy
• Dietary: Vegan, Dairy-Free

Why I Love This Vegan Banana Muffins Recipe

The texture is phenomenally moist thanks to the perfect combination of ripe bananas and plant-based milk, creating that tender crumb we all crave in a good muffin. Unlike some vegan baked goods that can feel dense or heavy, these muffins are surprisingly light and fluffy.

What I particularly adore is how the natural sweetness of overripe bananas reduces the need for excessive added sugar, making these muffins a guilt-free indulgence. The subtle vanilla notes complement the banana flavor beautifully, while a pinch of cinnamon adds warmth that makes your kitchen smell like a cozy bakery.

These muffins are also incredibly versatile – perfect for breakfast with your morning coffee, as an afternoon snack, or even as a healthier dessert option. Plus, they freeze beautifully, so you can always have a homemade treat ready when cravings strike.

Equipment Needed

Before we dive into the recipe, make sure you have these essential tools on hand:

• Standard 12-cup muffin tin
• Paper muffin liners or cooking spray
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Wooden spoon or rubber spatula
• Measuring cups and spoons
• Fork (for mashing bananas)
• Ice cream scoop or large spoon (for portioning batter)
• Wire cooling rack
• Toothpick (for testing doneness)

Other Delicious Recipes –

• Irresistible Huli Huli Chicken: Hawaiian BBQ Perfection at Home
• Creamy Greek Chicken Pasta: A Mediterranean Comfort Dish
• Southern-Style Smothered Chicken Breasts: Tender, Juicy & Flavor-Packed
• Hearty Vegan Sweet Potato Chili: Cozy, Flavorful & Protein-Packed

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (optional)

Wet Ingredients:

• 3 large ripe bananas (about 1 1/2 cups mashed)
• 3/4 cup brown sugar (packed)
• 1/3 cup vegetable oil or melted coconut oil
• 3/4 cup unsweetened plant milk (almond, oat, or soy)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

Optional Add-ins:

• 1/2 cup chopped walnuts
• 1/3 cup vegan chocolate chips
• 2 tablespoons rolled oats (for topping)

Instructions

Step 1: Prepare Your Kitchen

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. This prevents sticking and makes for easy removal later.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Make sure everything is evenly distributed – this ensures your muffins will have consistent flavor and texture.

Step 3: Prepare the Wet Ingredients

In a medium bowl, mash the ripe bananas with a fork until mostly smooth (a few small lumps are perfectly fine and add nice texture). Stir in the brown sugar, oil, plant milk, vanilla extract, and apple cider vinegar. Mix until well combined.

Pro tip: The apple cider vinegar reacts with the baking soda to create extra lift, making your muffins beautifully fluffy!

Step 4: Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or rubber spatula, gently fold the mixture together until just combined. Don’t overmix – a few streaks of flour are okay. Overmixing leads to tough, dense muffins.

If you’re adding nuts or chocolate chips, fold them in now with just a few gentle stirs.

Step 5: Fill and Bake

Using an ice cream scoop or large spoon, divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle the tops with rolled oats for extra texture.

Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 6: Cool and Enjoy

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This prevents the bottoms from becoming soggy.

Storage Tips

• Room temperature: Store in an airtight container for up to 3 days
• Refrigerator: Keep fresh for up to 1 week
• Freezer: Wrap individually and freeze for up to 3 months

Nutritional Information (Per Muffin)

Nutritional values are approximate and calculated without optional add-ins.

Frequently Asked Questions

Final Thoughts

These vegan banana muffins prove that plant-based baking can be just as indulgent and satisfying as traditional recipes. With their perfect balance of sweetness, moisture, and fluffy texture, they’re bound to become a staple in your breakfast rotation. Happy baking!