• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Dessert / The Best Vegan Banana Muffins

    LAST UPDATED: April 3, 2022 • FIRST PUBLISHED: April 3, 2022

    The Best Vegan Banana Muffins

    Jump to Recipe Print Recipe
    Vegan Banana Muffins

    Moist, tender, and perfectly sweet! These vegan banana muffins are super easy to whip up and perfect for an indulgent breakfast or light dessert.

    Vegan Banana Muffins on a wooden surface with cup of tea and spoon.

    My kitchen is perpetually stocked with bananas! Partly because I love bananas, but also because I do so much baking. Bananas are pretty essential for vegan baking! For one thing, they work great as egg substitutes. But also, banana-based treats are deeeeeelicious!

    I already have a recipe for classic vegan banana bread and it's one of the most popular recipes on this site. A lot of readers ask if the banana bread can be made into muffins, and the answer is yes, but with some small tweaks.

    Well here it is: my banana bread recipe transformed into vegan banana muffin recipe!

    Jump to:
    • Choosing Bananas for Baking
    • Ingredients You'll Need
    • How They're Made
    • Shelf-Life & Storage
    • Frequently Asked Questions
    • More Banana Recipes
    • The Best Vegan Banana Muffins

    Choosing Bananas for Baking

    Vegan Banana Muffins on a wood surface with bunch of bananas and a cup of tea.

    One of the most important things to keep in mind when making vegan banana muffins, or nearly any other kind of banana baked good for that matter is this: your bananas need to be overripe.

    What's that mean? Lots of brown spots. If they don't have any brown spots, they're nowhere near ripe enough. My general rule is that at least a third of the peel should be brown. 

    Three overripe bananas sitting on a marble surface.

    Using bananas that are overripe will ensure that your vegan banana muffins are sweet enough, moist enough, and have the perfect texture.

    How big should the bananas be? I usually just grab what I consider medium-sized bananas while I'm at the supermarket. In the interest of accuracy, I weighed my bananas before putting them in my muffins and they were about 5 ounces each.

    Note: If you're weighing your bananas, do it right before baking, as the weight might change as they ripen.

    Ingredients You'll Need

    • Bananas. Once again, make sure they're overripe!
    • Canola oil. Any neutral baking oil will work as a substitute. You can use melted coconut oil, corn oil, or vegetable oil if you'd like.
    • Brown sugar. Use organic to keep the recipe vegan.
    • Vanilla extract.
    • Whole wheat pastry flour. Regular old all-purpose flour also works. I haven't tested the recipe with any other types of flour.
    • Baking soda.
    • Cinnamon.
    • Salt.
    • Vegan chocolate chips. These are optional, but so good! I used Enjoy Life Mega Chunks. Leave them out if you prefer, or switch them with fresh fruit such as blueberries, raspberries, or diced apples.
    • Walnuts. These are also optional, or they can be swapped out with another type of nut, such as pecans, almonds or hazelnuts.

    Tip: If you ever have overripe bananas but aren't ready to make them into muffins, freeze them! I keep a stash in a freezer bag at all times, and they're generally good for at least 3 months. When adding them to the recipe, add the banana as well as any liquid that accumulates as they thaw.

    Vegan Banana Muffins arranged on a wood surface.

    How They're Made

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

    1. First, peel those bananas and stick them in a large bowl. Grab a fork or potato masher and mash them up!
    2. Now add some oil, brown sugar and vanilla to the mashed banana. Stir everything up.
    3. The dry ingredients go in next. Add the flour first, but don't stir. Now sprinkle some baking soda, cinnamon, and salt over the flour. Doing it this way helps ensure that the baking soda gets mixed in evenly, without you having to mix up the dry ingredients in a separate bowl. Now just stir the batter until it's mixed — don't overdo it! The batter should be pretty thick.
    4. Stir-ins go in last. I used walnuts and vegan chocolate chips, but use what you like, or skip them all together.
    Collage showing 4 steps for making Vegan Banana Muffin batter.

    Spoon the batter into paper-lined muffin cups. I like to sprinkle a bit of brown sugar on top of each one.

    Muffin tin filled with Vegan Banana Muffin batter.

    Bake the muffins for about 20 minutes. To test for doneness, lightly touch the top of one muffin — if it springs back, it's done.

    Let your vegan banana muffins cool a bit before digging in!

    Vegan Banana Muffins in a muffin tin.

    Shelf-Life & Storage

    Vegan banana muffins will keep in a sealed bag or container at room temperature for about 3 days, or in the freezer for about 3 months.

    Frequently Asked Questions

    Can these muffins be made gluten-free?

    I haven't tried making them gluten-free, so I'm not sure. If you'd like to try it, your best bet would to use a one-to-one gluten-free flour blend, such as those made by Bob's Red Mill or King Arthur Flour.

    Why didn't my muffins rise?

    Usually this is due to old baking soda. To test yours, sprinkle a bit in a glass of vinegar. It should fizz. If it doesn't, it's time for a new box.

    Why does the brown sugar need to be organic in order for this recipe to be vegan?

    Most granulated sugar in the United States is processed using animal bone char, so it's not considered vegan. Organic sugar is processed differently.

    Vegan Banana Muffins with a muffin tin and cup of tea in the background.

    More Banana Recipes

    • Vegan Banana Pancakes
    • Vegan Banana Bread
    • Vegan Chocolate Banana Bread
    • Vegan Banana Walnut French Toast Casserole
    • Banana Doughnuts with Chocolate Peanut Butter Frosting
    • Caramelized Banana Oatmeal

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Vegan Banana Muffins on a wooden surface.
    4.75 from 4 votes
    Print

    The Best Vegan Banana Muffins

    Moist, tender, and perfectly sweet! These vegan banana muffins are super easy to whip up and perfect for an indulgent breakfast or light dessert.

    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12
    Calories 269 kcal
    Author Alissa Saenz

    Ingredients

    • 3 overripe bananas (about 5 ounces or 140 grams each), peeled
    • ⅓ cup canola oil (or any neutral flavored baking oil)
    • ½ cup organic brown sugar, plus an optional tablespoon for topping
    • 1 teaspoon vanilla extract
    • 2 cups whole wheat pastry flour (spelt or all-purpose flour work as well)
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt

    Optional Stir-Ins

    • 1 cup vegan chocolate chips
    • 1 cup chopped walnuts
    US Customary - Metric

    Instructions

    1. Preheat the oven to 350º and line a 12 cup muffin tin with muffin liners1.

    2. In a large mixing bowl, mash the bananas well with a fork or potato masher.

    3. Stir in the oil, brown sugar, and vanilla.

    4. Add the flour to the bowl, then sprinkle the baking soda, cinnamon, and salt on top of the flour.

    5. Stir the dry ingredients into the wet ingredients, just until the ingredients are completely blended. Don't overmix the batter. The batter will be very thick.

    6. Fold the chips and walnuts into the batter, if using.

    7. Divide the batter into muffin cups.

    8. Optionally, sprinkle the top of each muffin with a bit of brown sugar.

    9. Bake the muffins for 20 to 22 minutes. Test for doneness by gently pressing a finger into the top of a muffin. It should spring back when the muffins are done.

    10. Transfer the muffin tin to a cooling rack. Let the muffins cool until they're just slightly warm before removing them from the tin.

    Recipe Notes

    1. You could also coat the muffin pan lightly with oil or cooking spray, if that's your preference.
    Nutrition Facts
    The Best Vegan Banana Muffins
    Amount Per Serving (1 muffin)
    Calories 269 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 1.5g8%
    Sodium 206mg9%
    Potassium 170mg5%
    Carbohydrates 31.9g11%
    Fiber 3.9g16%
    Sugar 12.6g14%
    Protein 5.2g10%
    Calcium 1mg0%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Rice Krispie Treats
    Udon Noodle Soup with Miso Broth »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Ana @ Ana's RocketShip says

      May 17, 2015 at 4:57 pm

      Well.... as I'm about to go to bed, definitely too late for my breakfast today- but hopefully next weekend cause these look SO GOOD!

      Reply
    2. Colleen says

      May 17, 2015 at 5:33 pm

      Ok, they're in the oven now. Can't wait to try them. Maybe I'll leave a couple for the hubs for breakfast.

      Reply
    3. Tammy says

      May 17, 2015 at 9:39 pm

      Oh. My. Goodness. I decided to make 6 large muffins instead of 12 regular ones. I also made half with chocolate and half plain because I'm funny about the taste of chocolate and cinnamon together. I was pleasantly surprised to find both types quite delicious! Not too dry - not to doughy. This is one I will definitely make again! Thanks!

      Reply
    4. Elle says

      July 04, 2015 at 1:42 pm

      THESE ARE THE BEST THINGS EVER. I put both dark and 'milk' chocolate in plus extra walnuts...These were all I ate when I was in hospital after my c section 6 weeks ago. AMAZING <3

      Reply
      • Alissa Saenz says

        July 05, 2015 at 8:40 pm

        Yay! Glad you enjoyed them! I make these muffins all the time. Thanks Elle!

        Reply
    5. Leah says

      April 13, 2016 at 8:49 pm

      Made these last night - BEST banana bread muffins I've EVER had. Will be my go-to. Mind if I share the recipe on my page with a link you site of course? :)

      Reply
    6. Lori says

      August 23, 2016 at 12:53 pm

      Thank you for this vegan recipe! I wanted to ask if yours have ever turned out "dry" mine were, sadly, dry in the middle. Suggestions? Thank you :)

      Reply
      • Alissa Saenz says

        August 23, 2016 at 9:15 pm

        Hi Lori! Mine usually come out very moist, but I could see a few things that might go wrong. The bananas add a lot of moisture, so it's possible that if you use smaller bananas the muffins could end up dry. You could also check your oven temperature, because if it's too high things will overcook a bit and dry out. I've used this test before and found out that my temperature was off. The only other thing I can think of is the brand of flour. I love Bob's Red Mill, and I've found that sometimes if I use another brand my baked goods will sometimes end up gritty. I hope that helps!

        Reply
      • Marilyn Melendez says

        November 09, 2018 at 7:31 pm

        4 stars
        My batter came out super dry like dough i added 2 tbsp of almond milk and they came out amazing

        Reply
        • Alissa Saenz says

          November 11, 2018 at 12:30 pm

          The batter should be pretty thick. :) Glad you enjoyed them!!

          Reply
    7. Elisa says

      November 12, 2017 at 1:35 pm

      I don't have muffin tins, can i bake it as a loaf? thanks!

      Reply
      • Alissa Saenz says

        November 15, 2017 at 8:59 pm

        You can! It will need to bake much longer but I'm not sure how long. I'd check it every 5 minutes after the first 30.

        Reply
    8. Pamela Fiitzpatrick says

      January 10, 2020 at 4:20 pm

      Has anyone made these gluten free? If so, is there a particular flour that works best?

      Reply
      • Alissa Saenz says

        January 12, 2020 at 10:48 am

        I haven't made them gluten-free, but generally in recipes like this I find that one-to-one gluten free blends like those made by Bob's Red Mill and King Arthur Flour work best.

        Reply
        • Pamela Fitzpatrick says

          January 12, 2020 at 2:39 pm

          Thank you! I'll give it a try!

          Reply
    9. Priscilla Liang says

      February 06, 2020 at 8:37 am

      Can this be made oil free?:)

      Reply
      • Alissa Saenz says

        February 08, 2020 at 10:45 am

        I'm haven't tried, so I can't say for sure, but I do have a similar recipe for banana bread (here: https://www.connoisseurusveg.com/vegan-banana-bread/) and some readers tell me they've had success subbing applesauce for the oil, so so that might be worth a shot!

        Reply
    10. Georgette says

      March 28, 2020 at 9:10 pm

      5 stars
      I own at least 40-50 cookbooks and couldn't find one simple delicious recipe for banana bread or muffins. This was perfect. Made a double batch to freeze ;)

      Reply
    11. Alyssa S. says

      November 09, 2020 at 12:34 pm

      5 stars
      This is my new go-to banana muffin recipe. I used all-purpose flour, coconut oil, coconut sugar, but didn't change anything else. I love how dense they came out!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    555 shares
    • 113