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The Speckled Palate
July 3, 2018

Vegan Banana Muffins

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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!”

An entire muffin tin of Vegan Banana Muffins sits on a grey background, surrounded with bananas and walnuts, before serving

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.

Overhead image showing all the ingredients used in Vegan Banana Muffins

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.

The batter for the Vegan Banana Muffins sits inside the muffin tin, ready for baking

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.

Vegan Banana Muffins sit in the muffin tin after coming out of the oven

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.)

Overhead image of Vegan Banana Muffins, shown with walnuts and bananas

What do I need to make these Vegan Banana Muffins?

Two Vegan Banana Muffins are stacked on top of one another. Bananas and other muffins appear in the background.

What can I serve alongside these Vegan Banana Muffins?

Soooooo good, right?

Scroll on down to see how you can make these beauties:

Pinterest graphic (with text) for Vegan Banana Muffins, featuring baked muffins in a muffin tin before serving.

Vegan Banana Muffins
Yield: 12 muffins

Vegan Banana Muffins

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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!"

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F. Line a muffin tin with baking cups, then spritz with nonstick cooking spray. Set aside. 
  2. In a large mixing bowl, mix the flour, baking powder, baking soda and salt together. Whisk until combined, then set aside.
  3. 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.
  4. Sprinkle in the dry ingredients, and stir until just combined.
  5. Add the walnuts, folding into the batter.
  6. Using a cookie scoop or a spoon, dollop the batter into the prepared baking cups.
  7. Bake for 15-20 minutes or until golden brown and cooked through. (An inserted toothpick should remove cleanly to tell you they’re done.)
  8. Enjoy warm!

Nutrition Information:

Yield:

12

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
Nutrition facts are an estimate and not guaranteed to be accurate.

6 Comments

  1. Madison | A Joyfully Mad Kitchen

    Oh I cannot wake to try these!! They look absolutely amazing.

    • Erin

      Woohoo! Thanks so much, friend! It’s crazy how quickly they went in our house every time we’ve made ’em. I hope y’all enjoy them as much as we have!

  2. Roxanne Roberts RDN

    Excellent recipe!! Easy and delicious. Definitely remember to spray non-stick spray on your muffin papers.
    Made these for Christmas morning brunch. My daughter is Vegan, and the rest of us eat a combination of mostly vegan, but also omnivore foods. Everyone loved these, vegan and non-vegans. Thanks for sharing!!

    • Erin

      Roxanne,

      I am SO happy to hear that this went well for you and your family on Christmas morning brunch! So happy that everyone loved these muffins. 🙂 Thanks for leaving me a comment to let me know–it truly makes my day hearing from readers who’ve tried my recipes!

  3. Yolanda Manzano

    Can i substitute the unbleach flour to almond flour or cocunut flour?

    • Erin

      Hi Yolanda! I’ve actually never baked with almond or coconut flour, so I cannot attest to the swap being easy for either of those in this recipe. I’ve heard good things about the 1-to-1 Gluten Free Flour, but I’ve never tried that, either. I’m sorry I can’t be any more help. If you do make the substitute, I’d love to know what you thought and how it turns out.

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