Vegan banana muffins, so fluffy and delicious. I absolutely love to have them for breakfast or as a snack, and they're ready in 30 minutes.
I absolutely love baking. And now that the cold it's been here for a while, I look so forward to the smell and the warm atmosphere of my kitchen anytime I do!
This banana muffin recipe is one of my all-time favorites because it's easy to make and requires affordable ingredients that you probably already have in your pantry. And it just takes 30 minutes!
Looking for more vegan breakfast ideas? Check out my Vegan Waffles, Vegan Blueberry Muffins, and Vegan Pumpkin Muffins for a delicious start to your day!
How to make banana muffins
- Preheat the oven to 400ºF or 200ºC and line a standard muffin tin with 12-15 paper liners.
- Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes.
- In the meantime, add the dry ingredients to a large mixing bowl and mix until well combined.
- Add the mashed bananas, oil, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
- Incorporate the vegan chocolate chips and stir again until well combined.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 20 to 30 minutes.
- Remove from the oven and let them cool completely on a cooling rack.
- Serve your vegan banana muffins immediately.
Vegan banana muffins ingredients and tips
- Unsweetened plant milk: any type of unsweetened plant milk will work, but soy milk is my favorite one to make these vegan muffins.
- Apple cider vinegar: you could also use white vinegar or lemon juice instead.
- All-purpose flour: I’ve only made this banana muffin recipe with all-purpose flour, but you could probably use a different type of flour, like a gluten-free flour blend. However, you may need to adjust the amount of it.
- Granulated sugar: feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
- Baking powder.
- Ground cinnamon.
- Salt: I used iodized salt, but any type of salt will do.
- Ripe bananas.
- Oil: any type of oil is okay. I like canola or sunflower oil because they have a neutral flavor, unlike extra virgin olive oil. Coconut oil is also a good option, but you should use it melted.
- Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but store-bought is also a good choice.
- Vegan chocolate chips: this ingredient is optional. You could also use chopped walnuts.
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Vegan Banana Muffins
Vegan banana muffins, so fluffy and delicious. I absolutely love to have them for breakfast or as a snack, and they're ready in 30 minutes.
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Servings: muffins
Ingredients
- ½ cup unsweetened plant milk, I used soy milk
- 2 tablespoon apple cider vinegar
- 1 and ¾ cup all-purpose flour
- ¾ cup granulated sugar
- 2 and ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 and ⅓ cups mashed ripe bananas, about 3 medium ones
- ⅓ cup oil, I used canola oil
- 1 teaspoon vanilla extract
- ¾ cup vegan chocolate chips, optional
Instructions
- Preheat the oven to 400ºF or 200ºC and line a standard muffin tin with 12-15 paper liners.
- Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
- In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, baking soda, baking powder, cinnamon, and salt) and mix until well combined.
- Add the mashed bananas, oil, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
- Add the vegan chocolate chips and stir again until well combined. Omit this step if you don’t want to add the chocolate chips.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 20 to 30 minutes or until golden brown and a toothpick comes out clean.
- Remove from the oven and let them cool completely on a cooling rack.
- Serve your vegan banana muffins immediately.
- Keep the leftovers in an airtight container at room temperature for up to 5 days. You can also freeze the muffins for up to 2 months. To thaw, just pull the muffins from the freezer and let them thaw at room temperature for several hours.
Notes
- You could also use vegan butter instead of oil to make this banana muffin recipe or just use any type of oil you want.
- Feel free to customize your vegan banana muffins with any type of unsweetened plant milk.
- Make sure the sugar you’re using is vegan.
- You could substitute the apple cider vinegar with some lemon juice.
- I’ve never made these vegan muffins using a different type of flour myself, but it would probably work. Feel free to use a gluten-free flour blend, but keep in mind that you may need to adjust the amount of it.
- Salt is optional, but it enhances the flavor of the vegan banana muffins.
Nutrition
Serving: 1muffin | Calories: 206kcal | Carbohydrates: 32.6g | Protein: 2.6g | Fat: 7.7g | Saturated Fat: 1.6g | Sodium: 50mg | Fiber: 1.7g | Sugar: 18.1g
Tried this recipe?Leave a comment below and let me know how it was!
Rosie says
Amazing! Thank you so much! These turned out so delicious I had to make another batch the next day. I used coconut sugar and added blueberries instead of chocolate chips.
Adriana @ Simple Vegan Blog says
Hi Rosie! So glad you liked it 🙂