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Fluffy, flavorful vegan muffins aren’t impossible at home! These Vegan Banana Muffins will become a favorite of vegans and non-vegans alike! Bananas, walnuts and brown sugar play off one another, the flavors balancing beautifully. Whether you’re hosting brunch, a play group or just making breakfast for the family, Vegan Banana Muffins are a perfect thing to serve. One enthusiastic taste tester declared, “These are better than my banana bread!”
If you know me, you’re probably wondering why the HECK I’m sharing a Vegan Banana Muffin recipe with y’all today, considering the fact that I’m actually allergic to bananas.
Well, I’ll tell you why: Because there are two members of my household who are bananas about, well, bananas. And because I don’t just cook for myself.
And because everyone I’ve given these muffins to has gone bananas over ‘em, too.
My mother-in-law declared, “This is better than my banana bread recipe!”
The rest of our family eagerly agreed, and there were no leftovers.
These Vegan Banana Muffins are sweet, but not too sweet. The banana sings, but you can also taste the walnuts.
And if you’re not into walnuts and/or have an allergy? Skip ‘em! The muffins are good without—my daughter can attest to that since she’s not a nut fan.
I’m not vegan. Will I like these Vegan Banana Muffins?
We’re not vegan, either, and these muffins were a HIT in my household. Vegans and non-vegans can enjoy these muffins, I promise. In fact, the non-vegans will probably have NO idea these muffins are vegan. And your vegan friends will be thrilled that you made something for them. 🙂
The reason I originally developed my Vegan Blueberry Muffins—which remains my most popular recipe to date—is because I have vegan friends and had wondered what the heck I’d serve them if they came for brunch.
What makes these vegan muffins rise?
I like a combination of baking soda and vinegar for my vegan muffins, and when the two get together, they fizz and fuzz and make the muffins rise gorgeously.
Honestly, flax seeds weird me out. And while I know I can use a vegan egg substitute, I’d rather use something most of us have on hand in our household.
Why aren’t my muffins rising?
There are several different factors that might go into this.
Here are a few things to check:
- Is your baking soda old?
- Is your baking powder old?
- Does your oven run at the correct temperature? (Vegan muffins struggled to rise in my 1960’s oven because the oven never ran at a consistent temperature.)
What do I need to make these Vegan Banana Muffins?
- Glass bowls.
- Liquid measuring cup.
- Measuring spoons.
- Hand mixer.
- Muffin/Cupcake tin.
- Muffin liners.
What can I serve alongside these Vegan Banana Muffins?
- Vegan Breakfast Apple Crisp
- Tropical Green Smoothie
- Vegan Sweet Potato Sage Olive Oil Biscuits
- Mocha Latte Smoothie
- Vegan Blueberry Muffins
- Vegan Thin Mint Smoothie
Soooooo good, right?
Scroll on down to see how you can make these beauties:
Fluffy, flavorful vegan muffins aren't impossible at home! These Vegan Banana Muffins will become a favorite of vegans and non-vegans alike! Bananas, walnuts and brown sugar play off one another, the flavors balancing beautifully. Whether you're hosting brunch, a play group or just making breakfast for the family, Vegan Banana Muffins are a perfect thing to serve. One enthusiastic taste tester declared, "These are better than my banana bread!"
- 1 cup banana, mashed (about 3 small bananas)
- ½ cup light brown sugar
- ¼ cup unsweetened non-dairy milk
- 2 tablespoons unsweetened applesauce
- 2 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup walnuts, chopped
- Preheat the oven to 350°F. Line a muffin tin with baking cups, then spritz with nonstick cooking spray. Set aside.
- In a large mixing bowl, mix the flour, baking powder, baking soda and salt together. Whisk until combined, then set aside.
- In another large bowl, combine the mashed banana, sugar, non-dairy milk, oil and applesauce, vinegar and vanilla. Using a hand mixer or a whisk, beat until light and fluffy.
- Sprinkle in the dry ingredients, and stir until just combined.
- Add the walnuts, folding into the batter.
- Using a cookie scoop or a spoon, dollop the batter into the prepared baking cups.
- Bake for 15-20 minutes or until golden brown and cooked through. (An inserted toothpick should remove cleanly to tell you they’re done.)
- Enjoy warm!
Serving Size:1 muffin
Amount Per Serving:Calories: 138 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 185mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 10g Sugar Alcohols: 0g Protein: 2g