Love the texture of muffins, but the flavor of freshly baked banana bread? You’ve come to the right place. This vegan banana muffin recipe combines the best of both worlds, all while sticking to plant-based ingredients. To keep the muffins light and fluffy, I swap regular eggs for flax eggs and use vegan butter. That may sound like a big change, but I promise, no one would ever be able to tell these muffins are 100% plant-based!
Recipe highlights
Full of banana flavor. If it wasn’t obvious enough, bananas are the star of this recipe and trust me; you’ll taste them. They sweeten the muffins, add moisture, and leave every bite exploding with fresh banana bread flavor. Made in one bowl. Everything combines in one bowl before being baked in muffin tins, so you only have one dish to clean. Under 30 minutes to make. I love a sweet treat that comes together effortlessly, and these vegan muffins fit the bill. Most of the time making them is spent patiently letting them bake in the oven.
I love surprising my family with muffins in the morning, and this recipe makes it easy! Plus, they’re perfect for snacking on throughout the day. If you love these vegan muffins as much as my family and I do, you’ll get a kick out of these vegan breakfast bars and cinnamon rolls.
Ingredients needed
If you bake a lot of vegan desserts, then you should have everything on hand already to make these muffins. Here’s exactly what you’ll need:
Bananas. Use the brownest bananas you have since they’re the sweetest. Sugar. I used white sugar, but you could also use brown sugar, coconut sugar, or a granulated sugar-free sweetener. Flax egg. Make a flax egg by combining 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 10 minutes to form a “gel,” and that’s your egg. If you’re not strictly vegan, use 1 egg. If you don’t want to use a flax egg, you can try another egg substitute. Vegan butter. Whenever you’re baking, I highly recommend using butter from a block, not a butter spread or sticks, as those can sometimes have extra water added, which will impact the overall recipe. I like the Miyokos brand, but I have also had success with Flora. Baking soda and baking powder. Gives the muffins some rise. Vanilla extract. A must for any good muffin recipe! Salt. Just a dash to amplify the rest of the ingredients. Flour. I tested this recipe with white flour, whole wheat flour, and all-purpose flour, and each works great. I can’t vouch for any other type of flour.
Find the printable recipe with measurements below.
How to make vegan banana muffins
Step 1- Prep work. Preheat the oven to 350F/180C and line a 12-count muffin pan with muffin liners. Step 2- Combine the dry and wet ingredients. In a large mixing bowl or the bowl of a standing mixer, mash the bananas, then add the sugar, flax egg, and butter. Once combined, add the rest of the ingredients and stir until just fully incorporated. Step 3- Distribute and bake. Pour the mixture into the muffin liners, about ⅔ of the way full. Bake the muffins for 20-22 minutes, or until golden brown on top and a toothpick inserted comes out clean. Step 4- Cool and serve. Allow the muffins to cool in the tin for 20 minutes, then transfer them to a wire rack to cool completely.
Recipe tips and variations
Avoid overmixing. My #1 tip for most of my baking recipes is to only mix until the ingredients are fully incorporated. The longer you mix, the more air will escape, and the more gluten will develop, making for overly chewy, dense muffins. Add a crumb topping. This is entirely optional, but occasionally, I like to add streusel topping right before baking (like in my pumpkin muffins). You can make one by combining flour, coarse sugar, and a little butter with a fork until you have a rough, crumbly texture. No ripe bananas? No problem! If you need to ripen bananas on the fly, wrap them in foil and bake for 15 minutes at 250F or microwave them (not wrapped in foil) in 30-second intervals until soft. Experiment with mix-ins. I think this recipe is perfect as is, but sometimes I like to fold chopped walnuts (or any nuts, like almonds or pecans), chocolate chips, or raisins into the batter. Make mini-muffins. When I’m feeding a crowd, I like to make mini muffins instead. Just remember they will cook faster, so reduce the baking time by 5 minutes and check on them periodically.
Storage instructions
To store: Store leftover muffins in an airtight container at room temperature for up to 1 week. If you want to keep them for longer, refrigerate the muffins for up to 2 weeks. To freeze: Freeze the muffins in a freezer bag for up to 3 months. Let them thaw overnight in the fridge before enjoying, or pop them in the microwave in 15-second intervals until warm. If they’re dry, I like to add a little vegan butter to soften them up.
Frequently asked questions
More vegan dessert recipes to try
Vegan lemon cake– Sweet, tangy, and loaded with fresh lemon flavor. Vegan brownies– Crinkly tops with gooey middles. You’d never guess they’re vegan. Churros– I love surprising my family with these! Vegan baklava– Incredibly sophisticated yet deceptively easy to make. Snickers– My favorite candy bar, now healthy and free of refined sugar! No-bake oatmeal cookies– Packed with fiber and protein from hearty oats, they’re the perfect sweet treat or midday snack.
