Whenever I see ripe bananas on my kitchen counter, I know it’s muffin time. I don’t like wasting food, so turning those bananas into soft, fluffy muffins is always my best choice. What I love most about these vegan banana muffins is how quick and simple they are.
No eggs, no dairy—just wholesome ingredients that come together in one bowl. In less than 30 minutes, I have warm, sweet-smelling muffins ready to enjoy.
These are perfect for breakfast, snacks, or even a light dessert. Trust me, once you try them, you’ll make them over and over again.
Why I Love This Recipe?
I love this recipe because it’s simple, quick, and always turns out perfect. I don’t need any fancy ingredients, and I can mix everything in one bowl. These muffins are soft, moist, and naturally sweet from ripe bananas.
They make my kitchen smell amazing while baking, and I can enjoy them warm straight from the oven. I also love that they’re healthy and completely plant-based, so I never feel guilty about eating one (or two!). Plus, they’re freezer-friendly, which means I can always have a delicious snack ready whenever I want.
How To Make Easy Vegan Banana Muffin Recipe?
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Course: Breakfast, Snack
- Cuisine: American
- Difficulty: Easy
- Yield: 12 muffins
Equipment Needed
- Mixing bowl
- Fork or potato masher
- Whisk
- Muffin tin
- Muffin liners
- Measuring cups and spoons
Ingredients
- 3 ripe bananas (medium size)
- ½ cup coconut sugar (or any sugar of choice)
- ⅓ cup coconut oil (melted) or olive oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon (optional)
- ¼ tsp salt
- 1 ½ cups all-purpose flour (or whole wheat for a healthier option)
- ¼ cup plant-based milk (almond, oat, or soy)
Step-by-Step Instructions
Step 1: Mash the Bananas
I take a large bowl and mash the ripe bananas with a fork until smooth. A few small chunks are okay because they add texture.
Step 2: Mix Wet Ingredients
I add coconut sugar, melted coconut oil, vanilla extract, and plant-based milk. Then, I whisk everything together until well combined.
Step 3: Add Dry Ingredients
I sprinkle baking soda, baking powder, cinnamon, and salt over the wet mixture. Then, I gently mix in the flour until I see no dry spots. I never overmix because that makes muffins dense.
Step 4: Fill the Muffin Tin
I line the muffin tin with paper liners and spoon the batter evenly into 12 cups. Each should be about ¾ full.
Step 5: Bake the Muffins
I bake at 350°F (175°C) for 18–22 minutes. I check by inserting a toothpick in the center; if it comes out clean, they’re ready.
Step 6: Cool and Serve
I let the muffins cool for 5–10 minutes before enjoying them warm or at room temperature.
Nutrition Facts (Per Muffin)
- Calories: 160
- Carbs: 28g
- Protein: 2g
- Fat: 5g
- Fiber: 2g
- Sugar: 12g
Serving Suggestions
I usually enjoy these muffins warm with a cup of coffee or tea in the morning. They also make a perfect grab-and-go snack when I’m busy.
Sometimes, I like to slice one in half and spread almond butter or peanut butter on top for extra flavor and protein.
If I’m craving something sweet, I add a drizzle of maple syrup. These muffins also pair well with a fresh fruit salad for a light breakfast or brunch.
Tips and Variations
- I sometimes add ½ cup of chopped walnuts or pecans for crunch.
- For extra sweetness, I fold in vegan chocolate chips.
- If I want more fiber, I use whole wheat flour instead of all-purpose.
- I freeze extra muffins in a zip-lock bag and reheat them in the microwave for 20 seconds.
Health Benefits
I love these muffins because they’re not just tasty—they’re packed with good nutrition. Ripe bananas give me natural sweetness and plenty of potassium, which helps keep my heart healthy and my energy levels up.
Using plant-based ingredients makes this recipe dairy-free and egg-free, so it’s easier on digestion. If I use whole wheat flour, I get extra fiber for better digestion and fullness.
Plus, coconut oil or olive oil adds healthy fats that support overall wellness. These muffins feel like a treat, but they’re actually a wholesome snack I can enjoy any time.
Note
Make sure your bananas are very ripe because they give the best sweetness and flavor. If your batter feels too thick, add a splash of plant-based milk.
FAQ
1. Can I use frozen bananas for this recipe?
Yes! I often use frozen ripe bananas when fresh ones aren’t available. Just thaw them completely and drain any excess liquid before mashing.
2. How do I store vegan banana muffins?
I keep them in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for 2–3 months.
3. Can I make these muffins gluten-free?
Absolutely! I swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture stays soft and moist.
4. What can I use instead of coconut oil?
I sometimes use olive oil or avocado oil. Both work great and keep the muffins moist.
5. Can I reduce the sugar in this recipe?
Yes, you can cut the sugar by half or replace it with maple syrup or coconut sugar for a healthier option.
Conclusion
These easy vegan banana muffins are my favorite way to turn ripe bananas into something delicious. They’re soft, moist, and full of flavor without any dairy or eggs.
I love how simple they are—I can mix everything in one bowl and bake in under 30 minutes. Whether I need a quick breakfast, a healthy snack, or a sweet treat, these muffins never disappoint.
They’re perfect for meal prep and freeze beautifully, so I always keep a batch ready. If you love easy, plant-based baking, this recipe will become your go-to. Give it a try and enjoy every bite!
Easy Vegan Banana Muffin Recipe
Ingredients
Equipment
Method
- I take a large bowl and mash the ripe bananas with a fork until smooth. A few small chunks are okay because they add texture.
- I add coconut sugar, melted coconut oil, vanilla extract, and plant-based milk. Then, I whisk everything together until well combined.
- I sprinkle baking soda, baking powder, cinnamon, and salt over the wet mixture. Then, I gently mix in the flour until I see no dry spots. I never overmix because that makes muffins dense.
- I line the muffin tin with paper liners and spoon the batter evenly into 12 cups. Each should be about ¾ full.
- I bake at 350°F (175°C) for 18–22 minutes. I check by inserting a toothpick in the center; if it comes out clean, they’re ready.
- I let the muffins cool for 5–10 minutes before enjoying them warm or at room temperature.