Vegan Banana Muffins Recipe
Vegan banana muffins are one of the few snacks you could wake up at anytime and I would gladly eat without thinking twice. In fact, because of this I have made these vegan banana muffins so many times I could probably do it in my sleep at this point. There’s just something about the smell of banana muffins baking that ignites something in my whole body, and honestly, it’s the first thing that comes to my mind whenever those bananas on my counter start looking a little too spotty.
I started making vegan banana muffins years ago, mostly out of necessity (I ran out of eggs one morning and refused to make a grocery run in my pajamas), but they turned out so soft and rich that I never went back to my old recipe. That’s the thing people don’t expect. These muffins aren’t some sad, dry substitute. They’re moist, tender, and packed with that deep banana flavor that makes you want to sneak a second one before breakfast is even officially over.
Like many other vegan baking recipes I’ve tried and even shared with you, making these banana muffins is not significantly different from others, just the ingredients you very likely know and have, nothing strange out of the normal.
Despite being a snack, they can actually be had for breakfast, as desserts and more. Toss one in your bag for a rushed morning, serve them warm with a little vegan butter for a lazy weekend brunch, or bake a batch ahead for meal prep so you’ve got something sweet waiting in the freezer. I’ve actually brought them to my family dinners, potlucks, even a coworker’s baby shower, and they are always well recieved and enjoyed. You can’t go wrong with them.
Something I’ll guarantee you and even non-vegans is that you’ll not go back after trying this muffins for the first time, they are that addictive and for the right reasons.
Vegan Banana Muffins Recipe
Equipment
- Mixing bowls (1 large, 1 medium)
- Fork or potato masher
- Whisk
- Measuring cups and spoons
- Muffin tin 12-count
- Paper liners or non-stick spray
- Cooling rack
Ingredients
- 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 vegan 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
Instructions
Preheat oven:
- Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with paper liners or lightly grease it.
Mash bananas:
- In a large mixing bowl, mash the ripe bananas until smooth.
Mix wet ingredients:
- Stir in the coconut sugar, melted coconut oil, vanilla extract, and plant-based milk until well combined.
Combine dry ingredients:
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Mix wet & dry:
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Add mix-ins:
- If using chocolate chips or walnuts, fold them in at this stage.
Fill muffin tin:
- Divide the batter evenly among the 12 muffin cups (about ¾ full).
Bake:
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool & serve:
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Obi
