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These soft and fluffy vegan banana muffins are so moist and delicious! You can prepare them in a bowl in just 30 minutes for the best breakfast or cozy snack.
What’s better than the smell of banana muffins baking in the oven? There’s something about these soft, fluffy muffins that defines comfort. I already have a vegan recipe for banana zucchini muffins on the blog, so it’s about time for a classic dairy-free, egg-free banana muffin.
Recipe features
- Done in a bowl
- Ready in 30 minutes
- Soft, moist and fluffy
- Slightly sweetened
- Easy to freeze
What will you need
We use simple pantry staples for this recipe.
Bananas: For best results, use overripe bananas. The peel of the banana should turn brown or at least heavily spotted.
Vegetable milk: Unsweetened, unflavored soy milk is my favorite, but coconut, almonds, and oats also work well.
Vegan butter: I like to use melted vegan butter for a rich muffin, but an equal amount of canola or olive oil works.
Flax egg: This is 1 tablespoon of ground flaxseed with 3 tablespoons of water. You can also use chia seeds instead of flax seeds.
Step by step instructions
Before you begin, preheat the oven to 350 degrees F. Lightly spray a muffin pan with cooking spray or line it with muffin cases.
Make a flax egg by combining 1 tablespoon of ground flaxseed with three tablespoons of warm water. Let this mixture sit for 5 minutes before using.
First step: Use a mash potatoes or fork to mash the ripe banana in a separate bowl. It doesn’t need to be completely smooth, but the larger chunks should be gone. Measure the mashed banana into a cup.
Step two: Combine all dry ingredients in a large bowl: all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg. Stir to combine.
Phase three: Add the wet ingredients to the dry ingredients: mashed banana, linseed egg, soy milk, melted butter, vanilla extract. . Mix until mostly cohesive. Don’t mix too much. It’s okay if there are small lumps left.
The batter should be wet but scoopable. If it’s too runny, add 1/4 cup flour. If it dries out, add 2 tablespoons of soy milk.
Phase four: Add ⅓ cup of the batter to each lightly oiled muffin tin. Bake on the middle rack at 350 degrees for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Recipe FAQs and expert advice
- Freeze overripe bananas if you are not going to use them right away. When you’re ready to use the bananas, thaw them in the refrigerator or remove the peel and warm them in the microwave until room temperature.
- Use the spoon and level method to measure the flour. Take a spoon and pour the flour into the measuring cup until it overflows. Use the back of a knife to remove excess flour from the top. Don’t put the flour in the cup.
- Whole wheat: These muffins can be made with whole wheat instead of white wheat. It will make a slightly thicker muffin.
- Serve with a layer of peanut or almond butter for breakfast. I also like to add them to my lunchbox for dessert.
I do not 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 addition to the batter.
You can substitute the oil for an equal amount of applesauce, but you’ll get a thicker muffin.
YES! Let the muffins cool to room temperature, then wrap them in foil or place them in a freezer-safe container. Freeze up to 3 months. Allow to thaw completely at room temperature or reheat in the microwave or oven.
Looking for more vegan baked goods?
You might like the Lemon Strawberry Muffins or the Carrot Cake Muffins.
Have you tried this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comment section. I always appreciate your feedback! You can also follow mine Youtube, Instagram, Tick tockAND Pinterest or subscribe to my news bulletin!
📖 Recipe
Print Recipe
Vegan banana muffins
Soft and fluffy vegan banana muffins made with traditional baking ingredients. Add chocolate chips or chopped nuts for extra flavor!
Portions: 9 medium muffins
Instructions
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Preheat the oven to 350 degrees F. Make a flaxseed “egg” by combining 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Leave to rest for 5 minutes before use.
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Combine all dry ingredients in a large bowl: all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg. Stir to combine.
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Add the wet ingredients to the dry ingredients: mashed banana, flax egg, soy milk, melted butter, vanilla extract. . Mix until mostly cohesive. Don’t mix too much. It’s okay if there are small lumps left. The batter should be wet but scoopable. If it’s too runny, add 1/4 cup flour. If it dries out, add 2 tablespoons of soy milk.
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Line a 12-cup muffin pan with liners or spray lightly with cooking oil (I usually just spray instead of using liners). Add ~⅓ cup batter to each cup, leveling as necessary.
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Bake on the middle rack of the oven at 350F for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove from the oven and let rest in the muffin pan for 5 minutes before unmolding onto a grill cool down.
Notes
- Bananas: Use very ripe bananas. The banana peel should turn brown or at least heavily speckled (see reference image in the post). Use a mash potatoes or fork to mash banana until wet and completely broken down.
- Flour: These muffins can be made with half a whole wheat instead of white wheat. It will make a slightly thicker muffin. Use the spoon and level method to measure out the flour. Take a spoon and pour the flour into the measuring cup until it overflows. Use the back of a knife to remove excess flour from the top. Don’t put the flour in the cup.
- Sugar: I do not 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 a oven thermometer. Oven temperatures can vary widely, and the only way to know if your oven is the temperature it says is to use an oven thermometer.
- Additional components: Fold in up to ½ cup chocolate chips, chopped nuts, or your other favorite add-on to the batter.
Serving: 1muffinCalories: 200kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated fats: 1gSodium: 196mgPotassium: 119mgFiber: 1gSugar: 11gVitamin A: 64UIC vitamin: 3mgSoccer: 24mgIron: 1mg
Note: This recipe was updated on March 23, 2021. It originally only used baking soda, but now uses baking powder. The amount of liquid was also increased from ⅔ cup to ¾ cup. Otherwise the recipe remains the same.
