Vegan Banana Muffins

4.84 from 18 votes

Moist, tender, and perfectly sweet, these vegan banana muffins are bursting with classic homemade flavor and perfect for a light dessert or indulgent breakfast! Made in one bowl with a handful of simple ingredients, they’re just the thing to bake when you’ve got overripe bananas on hand.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 331kcal

Author: Alissa Saenz

Ingredients

3 overripe bananas (about 5 ounces or 140 grams each), peeled
⅓ cup vegetable oil
½ cup organic brown sugar, plus an optional tablespoon for topping
1 teaspoon vanilla extract
2 cups all-purpose flour
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

Preheat the oven to 425ºF and line a 12-cup muffin tin with muffin liners (Note 1).
In a large mixing bowl, mash the bananas well with a fork or potato masher.
Stir in the oil, brown sugar, and vanilla.
Add the flour to the bowl, then sprinkle the baking soda, cinnamon, and salt on top of the flour. 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.
Fold the chips and walnuts into the batter, if using.
Divide the batter into muffin cups. Optionally, sprinkle the top of each muffin with a bit of brown sugar, gently pressing the sugar into the batter.
Bake the muffins for 8 minutes, then turn the heat down to 350°F and bake for an additional 10 to 12 minutes. Test for doneness by inserting a toothpick into the center of a muffin. It should come out clean of batter when the muffins are done.
Transfer the muffin tin to a cooling rack. Let the muffins cool until they're just slightly warm before removing them from the tin.

Notes

You could also coat the muffin pan lightly with oil or cooking spray, if that's your preference.

Nutrition