Vegan Banana Bread Muffins in One Bowl

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.

🍌 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.

⏲️ 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.

👩🏽‍🍳 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

☕ 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

🍞 More Vegan Muffin Recipes

• Vegan Cranberry Muffins
• Vegan Strawberry Muffins
• Vegan Sweet Potato Muffins
• Vegan Blueberry Lemon Muffins

🥞 More Vegan Breakfast Recipes

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