Vegan Banana Muffins 🍌 Get ready to enjoy the best ever banana muffins with this easy vegan recipe! These soft and moist, eggless and dairy-free muffins are all about the goodness of ripe bananas, bringing a naturally sweet flavor to every bite. Perfect with breakfast, brunch, or as a satisfying & tasty snack!
When I think of the perfect breakfast baked good, I think of scrumptious homemade vegan banana muffins warm from the oven. There's just something so lovely about starting the day with a muffin and a cup of hot tea or coffee (I'll take mine black, medium roast, thank you).
Muffins have always been one of my favorite baked goods. When my daughter Madi presented me with this new recipe she created, I couldn't wait to give it a try, so I whipped up a batch. Well, let me tell you, honestly, they're the best banana muffins I've ever had. In fact, they are so good, they're right up there with her amazing recipe for the best vegan blueberry muffins, blackberry crumble muffins, white chocolate raspberry muffins, and these deliciously simple oil-free oatmeal muffins.
Why you will love this recipe
- Easy to prepare, no electric mixer needed
- 100% vegan
- Kids love them!
- It's everything you want in banana muffins - moist, sweet & scrumptious!
- Perfect for breakfast, brunch, or snacks
🍌 Ingredient Notes
See the printable recipe card below for quantities & details
- Bananas - Ripe bananas are best when they are super sweet
- Flour - We use unbleached organic all purpose flour, but you can use white flour as well. May be substituted with 1:1 gluten-free flour if needed.
- Baking powder - the fresher the better, as an open package can lose its rising power in a few months.
- Baking soda
- Salt - granulated
- Granulated sugar - we prefer organic vegan cane sugar in this recipe
- Brown sugar - this is the vegan brown sugar we use
- Vegan butter - use your favorite
- Non-dairy milk - your choice: oat milk, almond milk, cashew milk, soy milk, or rice milk
- Vanilla extract
- Lemon juice - fresh or bottled (we used fresh)
- Egg replacer - we used this vegan egg replacer (see below for other options)
Vegan Egg Substitutes for Baking
🍌 Instructions
- Preheat oven to 400℉/200℃
- Mix lemon juice with milk. Set aside a few minutes to let the milk sour.
3. Peel bananas. Break into pieces and place in a mixing bowl.
4. Mash bananas with a fork. There should be no large pieces left.
5. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
6. Add to the mashed bananas: granulated and brown sugar, melted butter, vanilla, egg replacer, and soured milk with lemon juice. Mix thoroughly.
7. Gradually hand mix the dry ingredients with the wet, adding a small amount at a time.
8. Stir by hand until just combined and no flour pockets remain. The batter will be thick. Don't over-stir or the texture of the muffins could become tough.
TIP: If you want to include other ingredients, such as nuts or chocolate chips, stir those into the batter as well. I used a toothpick to poke the chocolate chips into some of the muffins. (See below for add-in suggestions).
9. Spoon the batter into a lined or lightly oiled non-stick muffin tin. Fill cups about two-thirds full.
10. Bake at 400℉/200℃ for 18-20 minutes until muffins are lightly browned and when the top springs back when lightly pressed*. Allow to cool slightly before serving.
Look at those beauties! Can you smell the bananas and cinnamon?
🍌 Add-ins
You can have fun boosting the flavor and texture of your vegan banana muffins with any of these tasty add-ins:
- Chocolate chips - vegan dark or white chocolate chips
- Nuts - walnuts, pecans, peanuts,
- Raisins - golden or sultanas
- Dates - chopped
- Coconut - flaked
- Spices - ground nutmeg, ginger, or allspice
Add the extra spices at the same time you combine the other dry ingredients. The other add-ins can be gently folded into the finished batter before baking.
🍌 Equipment
These are the kitchen tools you may need to prepare this recipe:
- Two mixing bowls
- Measuring cup
- Measuring spoons
- A large spoon or silicone spatula/scraper for stirring
- Muffin tin/cupcake pan
- Paper cupcake liners (optional)
🍌 FAQ's
What makes a banana muffin vegan?
Vegan banana muffins exclude animal products like eggs and dairy. Common egg substitutes include flaxseed meal or applesauce, while non-dairy milk and plant-based oils replace traditional dairy ingredients.
What can be used as an egg substitute in vegan banana muffins?
We used a packaged powdered egg replacer in this recipe, however there are several suitable options as egg substitutes in muffins, such as:
Flax seeds - One of the most popular vegan substitutes for eggs in baking is flaxseed mixed with water. When combined with water, the seeds create a gel-like consistency that can mimic the binding properties of eggs. Simply combine one tablespoon ground flaxseed with 3 tablespoons water. Allow to thicken for a few minutes before using.
Applesauce - Another option is applesauce, which adds moisture and acts as a binding agent.
Non-dairy yogurt - Plain vegan yogurt is another good option that adds moisture and a buttermilk-like flavor to baked goods.
Carbonated water - For leavening purposes, baking powder, baking soda or carbonated water can be used as substitutes for eggs in some recipes. These leavening agents create gas bubbles, which help in lifting the dough or batter and creating a light and airy texture. We use ¼ cup carbonated water to replace one large egg.
Packaged egg replacers - Additionally, commercial (packaged) powdered egg replacers, which are typically made from a combination of starches, leavening agents, and binders, are available and can be used as a convenient substitute for eggs in baking.
How long do vegan banana muffins stay fresh?
Banana muffins are best when consumed within 2-3 days. To extend freshness, store them in an airtight container at room temperature or in the refrigerator.
Can I make banana muffins gluten-free?
Yes, you can use gluten-free flour blends in place of regular flour. I suggest using a 1:1 (measure for measure) gluten-free flour. Additionally, ensure that other ingredients, like baking powder, are also gluten-free.
Can I make a loaf of banana bread instead of muffins with this recipe?
Sure! Lightly grease and dust the inside of a loaf pan with flour and fill with batter. Adjust the baking time and keep an eye on the loaf while baking. You can also use my other easy recipe for a scrumptious eggless vegan banana bread.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Best Ever Vegan Banana Muffins
Equipment
- 2 mixing bowls
- A large spoon or silicone spatula/scraper for stirring
- Muffin tin/cupcake pan
- Paper cupcake liners (optional)
Ingredients
- 1.5 cups Bananas ripe - mashed (about 3 large bananas)
- 1.5 cups All purpose flour May be substituted with 1:1 gluten-free flour if needed.
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt table salt
- 1 teaspoon Cinnamon ground
- ½ cup Granulated sugar
- ¼ cup Brown sugar
- ⅓ cup Vegan butter melted
- 2 tablespoons Non-dairy milk oat milk, almond milk, cashew milk, soy milk, or rice milk
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon juice or apple cider vinegar
- 1 Egg replacer equivalent of 1 egg
Instructions
- Preheat oven to 400℉/200℃
- Mix lemon juice with milk. Set aside a few minutes to let the milk sour.
- Peel bananas. Break into pieces and place in a mixing bowl.
- Mash bananas with a fork. There should be no large pieces left.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
- Add to the mashed bananas: Granulated and brown sugar, melted butter, vanilla, egg replacer, and soured milk with lemon juice. Mix thoroughly.
- Gradually hand mix the dry ingredients with the wet, adding a small amount at a time.
- Stir by hand until just combined and no flour pockets remain. The batter will be thick. Don't over-stir or the texture of the muffins could become tough.
- Spoon the batter into a lined or lightly oiled non-stick muffin tin. Fill cups about two-thirds full.
- Bake at 400℉/200℃ for 18-20 minutes until muffins are lightly browned and when the top springs back when lightly pressed. (Using a toothpick to test for doneness can be misleading since the banana may still be wet.) Allow to cool slightly before serving.
Notes
Add-Ins
You can have fun boosting the flavor and texture of your vegan banana muffins with any of these tasty add-ins: Chocolate chips - vegan dark or white chocolate chips Nuts - walnuts, pecans, peanuts, Raisins - golden or sultanas Dates - chopped Coconut - flaked Spices - ground nutmeg, ginger, or allspiceNutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Mira says
These look amazing! 🙂 Banana is such a great addition to baked goods to make them moist and fluffy.
Connie Edwards McGaughy says
For anyone who loves freshly baked muffins, this is your recipe! With just a few basic ingredients and about 30 minutes, you'll have a batch of best soft, moist, and scrumptious banana muffins ready to serve!