Delicious Vegan Banana Muffins

Let me tell you, these vegan banana muffins are a real game-changer.

These dairy-free treats are packed with sweet, ripe bananas and warming spices that make your kitchen smell like heaven. The muffins turn out soft and moist every time, with that classic golden-brown top we all love.

I’ve made these countless times with overripe bananas that would have otherwise gone to waste. A sprinkle of chopped walnuts adds a nice crunch, while the cinnamon brings everything together.

They’re perfect for busy mornings, lunchboxes, or when you need a quick snack that happens to be plant-based.

What Kind of Bananas Should I Use?

For banana muffins, you’ll want to use overripe bananas – the ones with lots of brown spots or that have turned almost completely brown. These super ripe bananas are much sweeter and more flavorful than their yellow or green counterparts, and they’re also easier to mash into a smooth consistency. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two, or pop them in a 300°F oven for about 15-20 minutes until the skin turns black. Just make sure to let them cool completely before using them in your recipe.

Options for Substitutions

These vegan muffins are super adaptable! Here are some handy swaps you can try:

• Bananas: The ripe bananas are key for this recipe, but if you’re short, you can use 1 2/3 cups of applesauce instead. Keep in mind the flavor will be different but still tasty!
• Dairy-free milk: Any plant-based milk works here – try soy, oat, almond, or coconut milk. Just make sure it’s unsweetened to control the sugar content.
• Neutral oil: You can use any vegetable oil, melted coconut oil, or even unsweetened applesauce for a lower-fat version (though the texture might be less tender).
• All-purpose flour: Try whole wheat flour for a nuttier taste (use 2 3/4 cups as it’s denser), or gluten-free all-purpose flour blend with xanthan gum for a gluten-free version.
• Brown sugar: Regular sugar works fine, or try coconut sugar for a less refined option. For sugar-free muffins, use a 1:1 sugar substitute that’s made for baking.
• Nuts: Skip the nuts if you have allergies, or swap them with seeds (like pumpkin or sunflower) or chocolate chips for a different twist.

Watch Out for These Mistakes While Baking

The biggest mistake when making vegan banana muffins is using bananas that aren’t ripe enough – they should be very spotty and soft, as this ensures natural sweetness and proper moisture in your muffins. Another common error is overmixing the batter; once you combine the wet and dry ingredients, stir just until they’re incorporated, as excessive mixing will lead to dense, tough muffins instead of light, fluffy ones. To get the perfect dome-shaped tops, fill your muffin cups about 3/4 full (not halfway) and start baking at a higher temperature (400°F) for the first 5 minutes, then reduce to 350°F for the remaining time – this initial blast of heat helps create that beautiful rise. For the best texture, let your muffins cool in the pan for only 5 minutes before transferring them to a wire rack, as leaving them in the pan too long can make the bottoms soggy.

What to Serve With Banana Muffins?

These vegan banana muffins make a perfect breakfast or snack, and they’re even better with a few simple pairings. A hot cup of coffee or tea is my go-to choice – the warm drinks really bring out the cozy cinnamon flavors in these muffins. For breakfast, I like to serve them alongside some fresh fruit (berries are especially nice) and maybe a dollop of dairy-free yogurt or a smear of almond butter for extra protein. If you’re serving these as an afternoon treat, they’re great with a cold glass of your favorite plant-based milk or a warming cup of hot chocolate on chilly days.

Storage Instructions

Counter Storage: These vegan banana muffins stay fresh at room temperature for up to 2 days. Just keep them in an airtight container and they’ll maintain their soft, moist texture. I like to place a paper towel at the bottom of the container to absorb any excess moisture.

Refrigerate: Pop these muffins in the fridge in a sealed container and they’ll stay good for up to a week. The cool temperature helps preserve their freshness, though they might firm up a bit – but don’t worry, they’ll still taste great!

Freeze: These muffins are perfect for freezing! Place them in a freezer bag or container and they’ll keep for up to 3 months. When you’re ready to eat one, just let it thaw overnight in the fridge or for about an hour at room temperature. You can even warm it up for 15-20 seconds in the microwave for that fresh-baked feel.

Preparation Time	10-15 minutes
Cooking Time	23-27 minutes
Total Time	33-42 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 25-30 g
• Fat: 95-110 g
• Carbohydrates: 360-380 g

Ingredients

• 3 ripe medium bananas (about 360g total, roughly 1 2/3 cups mashed)
• 1 cup tightly packed brown sugar (190g)
• 1/2 cup dairy-free milk at room temperature (125g)
• 1/2 cup neutral oil (125g)
• 1 tablespoon vinegar (white or apple cider, or lemon juice if desired)
• 1 teaspoon vanilla essence
• 3 cups all-purpose flour, spooned and leveled (375g)
• 1/2 cup chopped walnuts or pecans (60g, optional)
• 3 teaspoons cinnamon powder
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
• 1/2 cup plain all-purpose flour (65g)
• 3 tablespoons packed brown sugar (35g, or use coconut, regular sugar or sweetener)
• 2 tablespoons vegan butter (or melted and cooled coconut oil, 30g)
• 1/2 teaspoon cinnamon

Step 1: Prepare Your Baking Environment

Preheat the oven to 180°C (350°F) to ensure it is ready for baking.

Line a 12-cup muffin pan with paper liners to make removing the muffins easier and to minimize cleanup.

Step 2: Create the Wet Banana Mixture

In a large mixing bowl, add the bananas and mash them until you have a thick, lumpy paste.

Add the sugar and the rest of your wet ingredients into the bowl and mix until thoroughly combined, creating a uniform batter.

Step 3: Combine with Dry Ingredients

Add all your dry ingredients to the banana mixture.

Mix until they are just combined; some lumps are perfectly fine as long as there are no visible lumps of flour.

Step 4: Fill the Muffin Pan

Using an ice cream scoop or a spoon, evenly divide the batter into your prepared muffin pan.

Try to fill each muffin cup until it is close to the top, making sure the distribution is even across all cups.

Step 5: Prepare and Apply the Crumb Topping

In the same bowl (clean or the one used earlier), combine all ingredients for your crumb topping.

Mix with a spoon or use your fingertips until the topping is flaky and crumbly.

Generously sprinkle this crumb topping over each muffin.

Step 6: Bake and Cool the Muffins

Bake the muffins in the preheated oven for 23 to 27 minutes.

They are ready when a toothpick inserted in the center of a muffin comes out mostly clean; a few crumbs due to the banana content are acceptable.

Allow the muffins to cool in the pan for about 15 minutes or until they’re comfortable to handle, then transfer them to a cooling rack.

Step 7: Serve and Store

Relish your vegan banana muffins warm or at room temperature.

They are delightful on their own or with some vegan butter.

For storing, keep any leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze them for up to 1 month.

If the crumb topping softens over time, you can revive them by reheating in the oven for 10 minutes at 160°C (320°F) or until warmed through.