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    Home > Recipes > Snacks

    Vegan Banana Muffins

    Published: Dec 22, 2021 · Modified: Nov 1, 2022 by Iosune · This post may contain affiliate links · 2 Comments

    Jump to Recipe
    Photo of a pile of vegan banana muffins with the words vegan banana muffins
    Photo of some vegan banana muffins with the words 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.

    Photo of some vegan banana muffins

    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!

    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.
    Side photo of a pile of vegan banana muffins

    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 our 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.

    Looking for more sweet recipes?

    • Vegan Blueberry Muffins
    • Vegan Vanilla Cupcakes
    • Vegan Crepes
    • Vegan Mug Cake
    • Vegan Donuts
    Close-up photo of some vegan banana muffins

    Did you make this banana muffin recipe?

    Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

    This post contains affiliate links so you can easily find some of the products that we used to make this recipe. If you buy any of them through the links provided (without any extra cost for you), we'll get a commission. We're so grateful for your support!

    Square photo of some vegan banana muffins

    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.
    5 from 2 votes
    PRINT PIN RATE
    Course: Dessert, Snack
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 15 muffins
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 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 â…“ cups mashed ripe bananas, about 3 medium ones
    • â…“ cup oil, I used canola oil
    • 1 teaspoon vanilla extract
    • ¾ cup vegan chocolate chips, optional
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    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 our 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

    More Vegan Snack Recipes

    • Beer-Battered Vegan Fish
    • Vegan Banana Bread
    • Vegan Tofu Ricotta Cheese (4 Ingredients)
    • Vegan Donuts

    Reader Interactions

    Comments

    1. Rosie says

      October 22, 2022 at 7:31 pm

      5 stars
      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.

      Reply
      • Adriana @ Simple Vegan Blog says

        October 24, 2022 at 3:44 pm

        Hi Rosie! So glad you liked it 🙂

        Reply

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