Homemade Vegan Banana Muffins Recipe You Must Try

Homemade Vegan Banana Muffins Recipe You Must Try

These vegan banana muffins are soft, moist and just the right amount of sweet, perfect for breakfast or an afternoon snack. They’re the kind of recipe you can make on a lazy weekend morning or throw together during the week when you want something quick and comforting. The best part is you only need a few simple ingredients you probably already have in your pantry.

Ripe bananas are the real star here, bringing natural sweetness and that classic flavor everyone loves. The recipe doesn’t rely on complicated substitutes or specialty items, which makes it approachable even if you’re new to vegan baking. A bit of coconut oil or any neutral oil helps keep the muffins tender, while a splash of vegan milk brings the batter together. There’s no fuss, no long list of ingredients, just straightforward baking that gives you soft, golden muffins every single time.

One of the things I love most about these muffins is how adaptable they are. You can keep them plain and simple for a classic banana flavor or stir in a handful of chocolate chips for a little extra treat. Chopped walnuts are another favorite, adding crunch and a nutty depth that pairs so well with the banana. You can even add a pinch of cinnamon to make them cozy and slightly spiced. They’re the kind of muffins you can tweak to suit your mood without ever losing their charm.

Homemade Vegan Banana Muffins Recipe

This is perhaps the best vegan banana muffins that you'll see today. Simple and straight to the point recipe that puts you through the steps to make sweet and enjoyable vegan banana muffins.

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Servings: 12 Muffins

Course: Dessert, Snack

Cuisine: American, Vegan

Calories: 160

Ingredients Equipment Method Nutrition

Ingredients

  

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• 3 medium ripe bananas about 1 ¼ cups mashed
• ½ cup coconut sugar or brown sugar
• ⅓ cup melted coconut oil or any neutral oil
• 1 tsp vanilla extract
• ¼ cup unsweetened plant-based milk almond, soy, or oat
• 1 ½ cups all-purpose flour or whole wheat for a healthier option
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp cinnamon this is optional for flavor
• ¼ tsp salt

Optional Add-ins:

• ½ cup vegan chocolate chips or chopped walnuts

Equipment

• 1 Large mixing bowl
• 1 Medium mixing bowl
• Fork or potato masher
• Whisk
• Measuring cups and spoons
• Muffin tin (12-count)
• Paper liners or non-stick spray
• Cooling rack

Method

 

Preheat oven:

1. Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with paper liners or lightly grease it.

Mash bananas:

1. In a large mixing bowl, mash the ripe bananas until smooth.

Mix wet ingredients:

1. Stir in the coconut sugar, melted coconut oil, vanilla extract, and plant-based milk until well combined.

Combine dry ingredients:

1. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

Mix wet & dry:

1. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Add mix-ins:

1. If using chocolate chips or walnuts, fold them in at this stage.

Fill muffin tin:

1. Divide the batter evenly among the 12 muffin cups (about ¾ full).

Bake:

1. Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool & serve:

1. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Nutrition

Calories: 160kcal

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