You’ll want to keep this vegan banana muffins recipe handy, because once you try it, you’ll definitely want to make it over and over. They’re soft, gently sweet, and loaded with real banana flavor. No fancy ingredients, no complicated steps—just a bowl, a whisk, and a muffin pan.
They’re perfect for breakfast, snacks, or packing in lunch boxes. If you’ve got a couple of overripe bananas on the counter, you’re halfway there.
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What Makes This Recipe So Good
👍 Simple, pantry-friendly ingredients You probably have everything you need already, including ripe bananas, flour, and a little oil.
👍 Moist and tender texture Bananas make these muffins naturally soft without any dairy or eggs.
👍 Flexible and forgiving You can swap the flour, sweetener, or mix-ins and still get great results.
👍 Not too sweet They’re lightly sweetened, so they work for breakfast or as a snack. Add chocolate chips if you want more dessert vibes.
👍 Ready in about 30 minutes Quick to mix, quick to bake, and easy to love.
Shopping List
- very ripe bananas
- neutral oil (such as avocado, canola, or light olive oil)
- cane sugar or coconut sugar
- vanilla extract
- all-purpose flour (or a 1:1 gluten-free blend)
- baking powder
- baking soda
- salt
- ground cinnamon (optional but recommended)
- plant-based milk
- Optional mix-ins: dairy-free chocolate chips, chopped walnuts, pecans, or blueberries
Instructions
Prep your pan and oven
Heat the oven to 350°F (175°C).Line a 12-cup muffin tin with paper liners or lightly grease it.
Mash the bananas
In a large bowl, mash the bananas until mostly smooth with just a few small lumps. You want about 1 1/4 cups.
Whisk in the wet ingredients
Add the oil, sugar, and vanilla. Whisk until the mixture looks glossy and well combined.
Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Combine wet and dry ingredients
Add the dry mixture to the wet bowl. Stir gently with a spatula until just combined. If the batter looks too thick or stiff, add 2–3 tablespoons of plant milk to loosen it. Don’t overmix.
Add mix-ins
Fold in chocolate chips,
Fill the cups
Divide the batter evenly among the muffin liners. Aim for about 3/4 full.
Bake
Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs but no wet batter.
Cool
Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to finish cooling. They firm up as they cool.
Storage Instructions
🍌 Room temperature Store in an airtight container for up to 3 days. Add a paper towel to absorb moisture and keep the tops from getting sticky.
🍌 Refrigerator Keeps well for up to 1 week. Warm in the microwave for 10–15 seconds to refresh.
🍌 Freezer Freeze in a zip-top bag for up to 3 months. Thaw at room temperature or microwave from frozen for 20–30 seconds.
Why These muffins are Good for You
♥️ Plant-based and dairy-free Great for those avoiding dairy or eggs, with a lighter feel than many traditional muffins.
♥️ Naturally sweetened by fruit Ripe bananas add sweetness and moisture, reducing the need for lots of sugar.
♥️ Fiber and potassium Bananas bring fiber and potassium to support digestion and heart health.
♥️ Customizable nutrition Add walnuts for healthy fats, use whole wheat pastry flour for extra fiber, or stir in blueberries for antioxidants.
Pitfalls to Watch Out For
❌ Under-ripe bananas Green or just-yellow bananas won’t mash well or taste sweet enough. Look for speckled, very ripe bananas.
❌ Overmixing the batter Stir just until combined. Overmixing can make muffins dense or tough.
❌ Too much flour Spoon and level your flour instead of scooping, which packs it. Packed flour leads to dry muffins.
❌ Skipping salt A little salt sharpens the banana flavor. Don’t leave it out.
❌ Opening the oven too soon Wait until at least the 16–18 minute mark. Early peeking can make muffins sink.
Recipe Variations
✅ Whole Wheat Banana Muffins Use half all-purpose and half whole wheat pastry flour. Add 1 tablespoon plant milk if the batter seems thick.
✅ Banana Nut Fold in 1/2 cup chopped walnuts or pecans and sprinkle a few on top before baking.
✅ Chocolate Chip Add 1/2 cup dairy-free chocolate chips. A pinch of espresso powder boosts the chocolate flavor.
✅ Blueberry Banana Gently fold in 3/4 cup fresh blueberries tossed with 1 teaspoon flour to prevent sinking.
✅ Coconut Maple Swap sugar for 1/3 cup maple syrup and reduce plant milk by 1 tablespoon. Add 1/4 cup shredded coconut.
✅ Gluten-Free Use a 1:1 gluten-free baking flour with xanthan gum. Let the batter rest 5 minutes before baking for better texture.
With ripe bananas and a few pantry staples, you get soft, flavorful muffins that suit breakfast, snacks, or a sweet treat. Keep the tips in mind, make them your own with a few mix-ins, and enjoy a batch fresh from the oven. They’re reliable, fast, and always welcome on the table.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Vegan Banana Muffins
Ingredients
- 3 medium very ripe bananas about 1 1/4 cups mashed
- 1/3 cup neutral oil such as avocado, canola, or light olive oil
- 1/2 cup cane sugar or coconut sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour or a 1:1 gluten-free blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon optional but recommended
- 2-3 tablespoons plant-based milk as needed for batter consistency
Optional Add-Ins
- 1/2 cup dairy-free chocolate chips
- chopped walnuts
- chopped pecans
- blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/4 cups.
- Add the oil, sugar, and vanilla to the mashed bananas. Whisk until the mixture looks glossy and well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry mixture to the wet ingredients. Stir gently with a spatula until just combined. If the batter is too thick, stir in 2–3 tablespoons of plant milk. Do not overmix.
- Fold in any optional mix-ins such as chocolate chips, nuts, or blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
FAQ
Can I use frozen bananas?
Yes. Thaw them completely, drain any excess liquid, and mash. Frozen bananas often taste even sweeter, which works well here.
Do I need an egg replacer?
No. The bananas act as a binder and provide moisture. No flax egg or commercial replacer needed for this recipe.
Can I reduce the sugar?
You can. Drop it to 1/3 cup for a lightly sweet muffin, especially if your bananas are very ripe. Just know the muffins will be less caramelized on top.
What oil works best?
A neutral oil like avocado, canola, grapeseed, or light olive oil works great. Melted coconut oil also works; bring ingredients to room temperature to avoid it solidifying.
How do I make them oil-free?
Swap the oil for 1/3 cup unsweetened applesauce. The texture will be slightly more cake-like and less tender, but still tasty.
Why did my muffins turn out dense?
Common causes include overmixing, too much flour, or under-ripe bananas. Measure carefully and stop mixing as soon as the flour disappears.
Can I bake this as a loaf?
Yes. Pour into a greased 8×4-inch loaf pan and bake at 350°F (175°C) for 45–60 minutes, tenting with foil if the top browns too quickly. Cool fully before slicing.
How do I get bakery-style domed tops?
Fill cups about 3/4 full, start baking at 375°F (190°C) for 5 minutes, then reduce to 350°F (175°C) and bake until done. The initial heat helps lift the batter.
