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.

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.

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

Did you make this banana muffin recipe?

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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.

5 from 2 votes

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Course: Dessert, Snack

Cuisine: American

Diet: Vegan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 15 muffins

Author: Iosune

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Ingredients 

½x1x2x

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 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

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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