Name: Quick & Easy Vegan Banana Muffins Recipe
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Cuisine: American
Ingredients: 1 1/4 cups mashed banana (2 large or 3 small bananas); 1 cup non-dairy milk (unsweetened soy milk recommended); 1/3 cup canola oil; 1 cup granulated sugar; 2 teaspoons apple cider vinegar; 1 tablespoon vanilla extract; 2 1/4 cups all purpose flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 3/4 cup chopped walnuts or chocolate chips, plus more for sprinkling on top (optional)

Jump to Recipe· 4.9 from 29 reviews

If you’re craving something sweet, satisfying, and totally comforting, you’re going to fall head over heels for this Quick & Easy Vegan Banana Muffins Recipe. These muffins are not only fluffy and moist but also packed with natural banana goodness and entirely plant-based. I’ve made these countless times when I needed a quick breakfast or a snack that feels like a hug in muffin form—and trust me, you’ll want to keep this recipe close to your heart (and pantry) too!

💙

Why This Recipe Works

Simple Ingredients: Everyday pantry staples come together for a fuss-free bake that’s ready in under 30 minutes.
Moist & Tender Texture: The mashed bananas and non-dairy milk create perfectly soft muffins without any eggs or dairy.
Customizable Add-ins: Whether you love walnuts or chocolate chips, this recipe lets you personalize your muffins effortlessly.
Vegan & Allergy-Friendly: This recipe works beautifully for those on a plant-based diet or avoiding common allergens.

Quick & Easy Vegan Banana Muffins, vegan banana muffins, healthy banana muffin recipe, plant-based banana muffins, quick vegan breakfast muffins - A grey muffin tray holds twelve freshly baked muffins, each with a golden-brown top that is slightly rounded and textured with small cracks. Light tan chopped nuts are scattered on the surface of each muffin, adding a crunchy detail. The muffins sit in dark brown paper liners that are barely visible around the edges. The tray rests on a white marbled texture surface with a soft beige cloth partially visible on the left side. The light gently highlights the warm tones and textures of the muffins, making them look soft and fresh. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Quick & Easy Vegan Banana Muffins Recipe plays its role, blending flavor and texture to perfection. Using ripe bananas adds natural sweetness and moisture, while apple cider vinegar reacts with baking powder to give lovely lift and fluffiness.

Quick & Easy Vegan Banana Muffins, vegan banana muffins, healthy banana muffin recipe, plant-based banana muffins, quick vegan breakfast muffins - Flat lay of ripe yellow bananas with smooth peels, a small pile of golden brown chopped walnuts showing their rough texture, a glass jug of creamy white non-dairy milk, a small heap of white all-purpose flour dusted softly, a mound of light brown granulated sugar with sparkling crystals, a dark amber bottle of vanilla extract catching the light, and a spoonful of golden canola oil glistening slightly, all naturally arranged with a touch of green from fresh vanilla beans or cinnamon sticks for contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Bananas: The riper, the better! They bring sweetness and keep your muffins moist.
Non-dairy milk: Unsweetened soy milk works great, but any plant milk like almond or oat will do.
Canola oil: Keeps muffins tender without overpowering flavor—feel free to swap with applesauce for less fat.
Granulated sugar: Adds sweetness but you can reduce slightly if your bananas are extra ripe.
Apple cider vinegar: Reacts with baking powder to help your muffins rise beautifully.
Vanilla extract: Elevates flavor with a warm, aromatic note.
All-purpose flour: The base for structure; you can swap for gluten-free blends if needed.
Baking powder: The leavening agent that makes these muffins springy and fluffy.
Salt: Balances sweetness and enhances all the flavors.
Walnuts or chocolate chips: Optional, but add texture and bursts of nutty or chocolate goodness—always a good call in my book!

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love mixing things up depending on what I have at home or the season—this recipe is so forgiving! Try adding cinnamon for warmth, swapping walnuts for pecans, or tossing in some vegan mini chocolate chips for a fun twist.

Cinnamon or Pumpkin Spice: I often sprinkle in a teaspoon for cozy fall vibes—it pairs beautifully with the banana.
Fruit Add-ins: Blueberries or chopped apples also work well if you want variety and extra freshness.
Oil Swap: Sometimes I replace oil with applesauce to cut back fat, and it still makes deliciously moist muffins.
Flour Types: Feel free to use white whole wheat or gluten-free flour blends to suit your dietary needs without compromising texture.

Step-by-Step: How I Make Quick & Easy Vegan Banana Muffins Recipe

Step 1: Preheat and Prep Your Muffin Pan

This is the first thing I do because it sets the stage! Preheat your oven to 400°F (yes, that’s a bit higher than usual, but it helps develop a nice golden crust). Line your muffin tin with paper liners and give them a light spray of oil so the muffins pop right out after baking.

Step 2: Mash Those Bananas

I use about 2-3 very ripe bananas. Mash them in a large bowl until you have roughly 1 1/4 cups. Don’t worry about tiny lumps—that’s perfectly fine and won’t affect the texture.

Step 3: Whisk In Wet Ingredients

Add your non-dairy milk, canola oil, sugar, apple cider vinegar, and vanilla to the mashed bananas. Whisk everything together until it’s smooth and well mixed. This is where the magic of combining flavors starts to happen!

Step 4: Combine Dry Ingredients and Mix Gently

Add the flour to the wet mixture, then sprinkle your baking powder and salt on top. Use a large spoon to fold everything together gently—overmixing can make the muffins dense, so stop when you still see a few small lumps.

Step 5: Fold in Your Favorite Add-ins

This is where I rummage through my pantry to decide—chopped walnuts for a nutrient boost or chocolate chips for an indulgent treat? Either way, fold them in lightly. Then scoop the batter into muffin liners using a 1/4 cup measure. I like to fill them almost all the way to the top for tall, bakery-style muffins. Sprinkle a few extra nuts or chips on top for a little wow factor.

Step 6: Bake and Cool

Bake your muffins for about 20-24 minutes—until the tops are golden and a toothpick inserted in the middle comes out clean. Don’t skip the cooling step: let them chill in the pan for 5 minutes before moving to a wire rack. This helps them set so they don’t crumble when you bite in.

💡

Pro Tips for Making Quick & Easy Vegan Banana Muffins Recipe

Choose Ripe Bananas: The riper, the sweeter—look for ones with lots of brown spots for maximum flavor and moisture.
Don’t Overmix Batters: Keeping the batter slightly lumpy ensures your muffins stay light and fluffy, not dense and tough.
Customize Your Add-ins: Whenever I’m experimenting, I add a mix of walnuts and chocolate chips—gives the best texture contrast.
Use Fresh Baking Powder: Always check your baking powder’s freshness for a good rise; expired powder means flat muffins.

How to Serve Quick & Easy Vegan Banana Muffins Recipe

Garnishes

I love adding a light spread of vegan butter or almond butter on a warm muffin—it melts right in and adds a creamy touch. Sometimes I sprinkle a pinch of cinnamon sugar on top before baking for a sweet crunch.

Side Dishes

These muffins pair perfectly with a cup of your favorite plant-based milk latte or herbal tea. For a bigger breakfast, I like serving them alongside fresh fruit or a spinach-arugula salad with a tangy vinaigrette to balance the sweetness.

Creative Ways to Present

For brunch gatherings, I arrange these muffins on a rustic wooden board, garnished with fresh banana slices and a drizzle of maple syrup nearby. It’s a simple but impressive way to elevate your spread, plus everyone loves helping themselves!

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to 3 days. They stay moist and delicious, but if your kitchen is too warm, I’ll pop them in the fridge to keep them fresh a bit longer.

Freezing

These muffins freeze like a dream! I place them in a freezer bag in a single layer or wrapped tightly in foil and freeze for up to 3 months. When I want a quick treat, I just pull one out and it thaws in minutes.

Reheating

To warm them up, I microwave a frozen muffin for about 20 seconds or pop it in a toaster oven for a few minutes. They come out soft, slightly crisp on the top, and just as tasty as fresh. I highly recommend reheating them instead of eating cold—it’s a little upgrade you’ll notice!

FAQs

Can I use gluten-free flour for this vegan banana muffins recipe?

Yes, absolutely! I’ve swapped the all-purpose flour with a gluten-free baking blend and had great results. Just make sure your blend includes xanthan gum or a binding agent to keep the muffins from crumbling.
What can I use instead of canola oil?

You can substitute canola oil with melted coconut oil, vegetable oil, or even applesauce to reduce fat. I’ve personally had the best texture using applesauce when cutting oil—it adds moisture without weighing the muffins down.
How ripe should my bananas be for this recipe?

The bananas should be very ripe, with plenty of brown spots and soft skins. The softer they are, the sweeter and more flavorful your muffins will be. If your bananas aren’t ripe enough, your muffins might not be as moist or sweet.
Can I add other mix-ins besides walnuts and chocolate chips?

Definitely! Feel free to add dried cranberries, shredded coconut, chopped pecans, or even vegan-friendly dried fruit. Just be mindful of adding too many extras so the batter doesn’t become too heavy.

Final Thoughts

This Quick & Easy Vegan Banana Muffins Recipe has become one of my go-to comfort bakes whenever I want something quick, wholesome, and satisfying. They’re a wonderful way to use up ripe bananas, and their simplicity makes them perfect for beginners or busy days. I hope you enjoy baking and eating these as much as I do—grab your mixing bowl and let’s create something delicious and heartwarming today!