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Easy Vegan Banana Muffin Recipe

I love how quick and simple these vegan banana muffins are! They come out soft, moist, and full of sweet banana flavor. This recipe uses ripe bananas, dairy-free milk, and a few pantry staples—no eggs or butter needed. It’s a perfect plant-based muffin recipe for breakfast, snacks, or a light dessert. You can make a batch in less than 30 minutes, and they’re freezer-friendly too. These eggless banana muffins are a healthy and delicious way to use up ripe bananas and satisfy your sweet tooth guilt-free!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast, Snack, Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Whisk
  • Muffin tin
  • Muffin liners
  • Measuring cups and spoons

Method
 

Step 1: Mash the Bananas
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. I let the muffins cool for 5–10 minutes before enjoying them warm or at room temperature.

Notes

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.