Quick and Easy Vegan Banana Muffins

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 07/4/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 12 servings
Yield: 12 muffins

Banana muffins are an ideal use of overripe bananas and are great breakfast bites, snacks, and even desserts. Easy to make, with simple ingredients, these moist vegan banana muffins are also a nice base for fruit, nuts, and even chocolate chips. Mix and match your favorite add-ons to make your version using our recipe as a template. Eat these muffins warm with vegan butter and fruit for breakfast, nut butter for a protein-packed snack, or a scoop of vegan ice cream for a simple and delicious dessert.

Vegan banana muffins topped with chopped walnuts

The Spruce Eats / Eric Kleinberg

Vegan baking yields equally flavorful items, without milk, butter, or eggs, and a few simple tricks can help you convert any traditional baked good into a delicious vegan version. These muffins are no exceptions and don't even require egg replacer. This simple recipe is great for kitchen newbies, as it comes together in one bowl and it's easy to bake, with little cleanup.

If you're craving a vegan muffin and don't have ripe bananas, bake the unpeeled bananas at 350 F for 15 to 20 minutes or until the bananas are completely blackened. Let them cool, scoop the banana from the peel, and mash.

Aren't All Sugars Vegan?

Regular white processed sugar contains animal products and assuming all sugar is vegan is a common mistake. Bone char is used to help the sugar achieve its pristine white color, but it's also used in processing brown sugar. Chances are, if the white sugar you buy uses bone char, the brown sugar of the same brand also contains it.

Although many countries have already regulated this product's use in the sugar industry, it is still very common to find it in the sugars processed in the U.S. To be safe, always choose organic sugar—the organic label ensures it wasn't processed with bone char. If you're not sure of the ingredients, purchase unrefined sugar or beet sugar to keep in line with vegan dietary guidelines.

What You'll Need to Make This Vegan Banana Muffin Recipe
3 of The Best Muffin Pans for Morning Treats and Dessert Sweets
A Great Muffin Pan
Nordicware_MixingBowls_04
A Nice Big Mixing Bowl
OXO Good Grips 3-Piece Silicone Spatula Set
A Good Spatula

"These vegan banana muffins came out soft and fluffy, and the prep for this recipe was a breeze. I used 3 large bananas and added the walnuts. I also topped them with some demerara sugar. They were absolutely delicious!" —Diana Rattray

Vegan Banana Muffins Tester Image
A Note From Our Recipe Tester

Ingredients

  • 3 to 4 very ripe medium bananas

  • 1/4 cup oil, or softened vegan margarine

  • 1 cup organic granulated sugar

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 cup chopped walnuts, optional

  • 2 tablespoons demerara sugar, or any organic sugar, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan banana muffins recipe gathered

    The Spruce Eats / Eric Kleinberg

  2. Preheat the oven to 350 F and prepare a 12-cup muffin tin either with liners or by lightly greasing. In a large bowl, mash 3 to 4 very ripe medium bananas with a fork until soft.

    Mashed bananas in a bowl

    The Spruce Eats / Eric Kleinberg

  3. Add 1/4 cup oil or vegan margarine and 1 cup organic granulated sugar. Mix until creamy.

    Oil and sugar added to mashed bananas in the bowl

    The Spruce Eats / Eric Kleinberg

  4. In a separate bowl, combine the 2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking soda until well mixed. Add the flour mixture to the banana mixture, stirring gently to combine. Don't overmix. The batter will be thick. If the batter is too dry and not malleable, mash the remaining banana and mix it in.

    Flour mixture added to the banana mixture in the bowl

    The Spruce Eats / Eric Kleinberg

  5. If using, gently fold in 1 cup chopped walnuts. Alternatively, you can sprinkle them on top of each muffin before baking.

    Chopped walnuts added to banana batter in the bowl

    The Spruce Eats / Eric Kleinberg

  6. Carefully spoon the batter into the muffin tins, filling each well about 2/3 full. If desired, sprinkle the organic sugar on top just before baking.

    Banana batter filled into muffin tin lined with paper inserts

    The Spruce Eats / Eric Kleinberg

  7. Bake the muffins for about 25 minutes or until a toothpick comes out clean when inserted in the center of a muffin. Let cool for a few minutes and enjoy while still warm. Cool entirely for longer storage. Enjoy.

    Golden brown baked vegan banana muffin in muffin tins

    The Spruce Eats / Eric Kleinberg

How to Store and Freeze Vegan Banana Muffins

While most baked goods are at their best when fresh, here are a few tips for safe storage of these tasty muffins:

  • Store at room temperature in a covered container for two to three days.
  • If not consuming right away, place the muffins in a covered container in the refrigerator for up to a week. Microwave for 20 to 30 seconds before eating to soften the texture.
  • If freezing, separate the muffins with waxed or parchment paper in a covered container and freeze for up to six months. Thaw them at room temperature, covered, or wrap them in foil and heat in a 375 F oven for about 10 to 15 minutes. For a quick defrost, microwave in 30- to 40-second spans until soft.

Feeling Adventurous? Try This:

This easy recipe is a great base to add other ingredients to and make different flavors of vegan muffins:

  • Make it chocolate! - Use 1 cup of vegan semisweet chocolate chips or carob chips instead of the walnuts, or a mixture of both.
  • No walnuts, no problem! - Add other nuts like cashews or almonds instead of the walnuts. Use pepitas or sunflower seeds if baking for someone with tree-nut allergies.
  • Add some zest - Add 1 teaspoon of lemon or orange zest for a fragrant touch. Alternatively, add a few pinches of cinnamon or a little vanilla extract.
  • Make it fruity - Add 1 cup of fresh blueberries to make a banana-blueberry breakfast muffin. You can also add 1/2 cup of your favorite granola to add extra crunch or add 1 cup of coconut flakes and use coconut oil instead of vegetable oil to enhance the coconut flavor.
  • Oil-free - Replace the oil for the same amount of apple sauce for an oil-free version.
  • Switch up the flour - Use gluten-free flour in a 1:1 ratio to make gluten-free muffins. Swap up to half of the flour with white whole-wheat flour.
Nutrition Facts (per serving)
217 Calories
5g Fat
42g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 217
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 132mg 6%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 6%
Total Sugars 22g
Protein 3g
Vitamin C 3mg 17%
Calcium 5mg 0%
Iron 1mg 6%
Potassium 163mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)