These Vegan Banana Bread Muffins are quick and easy, light and fluffy and choc-full of seasonal flavor that, when baking, make your home smell amazing. Made in one bowl in less than 30 minutes!
When I'm looking to make some old fashioned vegan comfort food, my go to recipes certainly include these amazing homemade muffins.
For this recipe, I dug out an old Banana Bread recipe my mom used to make and veganized it, creating the best Vegan Banana Muffins ever.
Packed full of flavor, great for meal prep, these vegan muffins, including like my Vegan Blueberry Lemon Muffins and Vegan Strawberry Muffins, store and freeze well so consider doubling or tripling the recipe.
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🍌 Ingredients With Substitutions
- Ripe Bananas - use very ripe spotty bananas that have some black marks for best results. Overripe bananas are essential for baking.
- Sugar - I use a combination of organic cane sugar and organic brown sugar. You can also use coconut sugar or maple sugar. If you want to use just one type of sugar, just double the amount. For refined sugar free, you can substitute with high quality maple syrup or agave nectar, the amounts adjusted to your desired level of sweetness.
- All Purpose Flour - regular flour works great, but you can also use whole wheat flour to make them healthier. If gluten-free, use gluten free flour, just know it may change the texture a little.
- Spices - I use a combination of ground cinnamon, nutmeg and ginger in this recipe but feel free to play around with spices using your favorite combinations of the season.
- JUST Egg - this mung bean mixture works great in vegan baking recipes and is used as an egg replacer for muffins that have the perfect texture. There is no need for flax egg when you use this.
- Vegan Butter - I use Miyoko's Vegan Butter which should be softened at room temperature prior to starting. You can substitute with half the amount of coconut oil or vegetable oil.
- Non-Dairy Milk - any unsweetened plant milk will work here. I use Oat Milk, but you can use Almond Milk, Cashew Milk, Soy Milk or Coconut Milk as well.
- Vanilla Extract - adds an earthy, nutty flavor to these moist vegan banana muffins and should not be substituted or omitted.
- Leavening Agents - for the best rise that produce high tops, I recommend using both baking powder and baking soda in this recipe.
- Walnuts - organic walnuts are an excellent choice here, but you can whoop it up with pecans, macadamia nuts or omit them all together for a nut-free version.
Complete ingredient measurements can be found in the recipe card below!
⏲️ How To Make Vegan Banana Bread Muffins
Before you begin, preheat oven to 375F/190C, move your oven rack to the middle position and line a muffin tray with muffin liners. I use these natural ones that are grease proof.
Step 1: Mix sugar and softened vegan butter in a large bowl.
Step 2: Stir in JUST Egg with a fork until blended.
Step 3: Add mashed banana, plant milk and vanilla.
Step 4: Stir until smooth and creamy.
Step 5: Stir in dry ingredients, including flour, spices, baking soda, baking powder and salt.
Step 6: Stir just until moistened.
Step 7: Add nuts.
Step 8: Stir just until all ingredients are mixed thoroughly.
Step 9: Using an ice cream scoop or ¼ measuring cup, carefully add muffin batter to each liner filling almost to the top.
Step 10: Bake at 375F/190C for approximately 20 minutes or until an inserted toothpick comes out clean (could be more or less depending upon your oven). Remove from oven and place muffin pan on a cooling rack for 10 minutes. Carefully remove muffins from pan and place on cooling rack. Enjoy immediately or after they cool a little. Serve with a dollop of vegan butter and a hot cup of coffee.
👩🏽🍳 Expert Tips and Variations
- For bakery-style muffins with high tops, only add batter to every other muffin liner. For example, if you have a six-muffin tin, you'll fill only 3, skipping a space in between.
- To test for doneness, insert a clean toothpick in the middle of the muffin. If it comes out clean, it's done. If it doesn't, stick these fluffy vegan banana muffins back in the oven for a couple more minutes.
- For variety, try adding dairy-free chocolate chips to the batter instead of nuts.
- Slather on some creamy Vegan Mascarpone Cheese instead of vegan butter.
- Enjoy these next level vegan banana bread muffins with my Starbuck's Copycat Skinny Vanilla Latte or my Vegan Pumpkin Spice Latte.
- If you love my pretty white ceramic muffin trays, you can purchase them on Amazon here. They are ALMOST too pretty to bake with!
💭 Frequently Asked Questions
Yes. To make them completely sugar free, use monk fruit sweetener. To make them refined sugar free, use high grade maple syrup or agave nectar adjusting the sweetness to your taste.
For lactose intolerant folks, you'll be happy to know you can substitute all purpose flour with gluten-free flour in equal amounts. The texture may be a little different but the taste will be the same.
The easiest way to add the muffin batter to the muffin tin is with an ice cream scoop. You can also use ¼ measuring cup.
☕ What to Serve with these Muffins
- Vegan Eggnog
- Skinny Vanilla Latte
- Vegan White Bean Chili
- Vegan Pumpkin Spice Latte
- Vegan Eggnog Espresso Martini
- Banana Bread Overnight Chia Pudding
- Grilled Peaches Dessert with Vegan Mascarpone
🌡️ Storage and Freezing
Muffins can be stored in your refrigerator in an airtight container for up to 4 days.
To freeze, place muffins in a large freezer bag, seal tightly and store in freezer for up to 3 months.
🍞 More Vegan Muffin Recipes
- Vegan Cranberry Muffins
- Vegan Strawberry Muffins
- Vegan Sweet Potato Muffins
- Vegan Blueberry Lemon Muffins
🥞 More Vegan Breakfast Recipes
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
📖 Recipe
Vegan Banana Bread Muffins Recipe
Equipment
- fork or wooden spoon
Ingredients
- ¾ cup organic cane sugar
- ¾ cup organic brown sugar
- ½ cup vegan butter softened to room temperature
- 6 tablespoon JUST Egg
- 1.5 cup very ripe bananas mashed; about 3 medium
- 1 cup plant milk
- 1.5 teaspoon vanilla extract
- 2.5 cups all purpose flour
- 1.5 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup walnuts coarsely chopped
- 1 tsp sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
Instructions
- Before you begin, preheat oven to 375F/190C, move your oven rack to the middle position and line a with muffin liners. I use these natural ones that are grease proof.
- Mix sugar and softened vegan butter in a large bowl.
- Stir in JUST Egg with a fork until blended.
- Add mashed banana, plant milk and vanilla. Stir until smooth. There will be some lumps from the mashed banana but that's ok.
- Stir in dry ingredients, including flour, spices, baking soda, baking powder and salt. Stir until just moistened.
- Add nuts and stir until all ingredients are evenly mixed.
- Using an ice cream scoop or ¼ measuring cup, carefully add muffin batter to each liner filling almost to the top.
- Bake at 375F/190C for approximately 20 minutes or until an inserted toothpick comes out clean (could be more or less depending upon your oven). Remove from oven and place muffin pan on a cooling rack for 10 minutes. Carefully remove muffins from pan and place on cooling rack. Enjoy immediately or after they cool a little. Serve with a dollop of vegan butter and a hot cup of coffee.
Notes
- Nutrition information is an estimate.
- For bakery-style muffins with high tops, only add batter to every other muffin liner. For example, if you have a six-muffin tin, you'll fill only 3, skipping a space in between.
- To test for doneness, insert a clean toothpick in the middle of the muffin. If it comes out clean, it's done. If it doesn't, stick these fluffy vegan banana muffins back in the oven for a couple more minutes.
- For variety, try adding dairy-free chocolate chips to the batter instead of nuts.
- Slather on some creamy Vegan Mascarpone Cheese instead of vegan butter.
- Enjoy these next level vegan banana bread muffins with my Starbuck's Copycat Skinny Vanilla Latte or my Vegan Pumpkin Spice Latte.
- If you love my pretty white ceramic muffin trays, you can purchase them on Amazon here. They are ALMOST too pretty to bake with!
Amy says
Fabulous recipe! Can't believe it's vegan!
Deborah says
Thanks Amy. And ooh la la it’s vegan!
Nora says
Super easy and delicioius banana bread muffins! Our family loved them!
Deborah says
Thanks so much Nora. Just the thing to make with your delicious coffee recipes!
Tisha says
Deliciously moist vegan banana bread muffins with a perfect balance of sweetness and texture. A must-try for any vegan baking enthusiast.
Deborah says
Thank you Tisha, for the great review!
Nicole Kendrick says
These are super tasty! I love how moist they are, too.
Deborah says
Thank you Nicole.
Criss says
I’ve made these vegan banana bread muffins, and they are awesome! The fact that they come together in just one bowl is a game-changer. Super easy and perfect for a quick snack.
Deborah says
Thanks Criss. Glad you enjoyed them.
Nicole says
These muffins are absolutely amazing! The recipe is easy to follow and they don't take long to prep at all.
Deborah says
Glad to hear, thanks Nicole.
Oscar says
These muffins are so light and fluffy, you’d never guess they’re vegan! The banana flavor really comes through, and they’re perfect for a quick treat.
Deborah says
Thanks Oscar, I couldn't agree with you more!