Vegan Banana Muffins
These Vegan Banana Muffins are fluffy and full of banana flavor! Whether you’re hosting brunch, a play group or just making breakfast for the family, these Banana Muffins without eggs are a perfect recipe to serve for multiple occasions. Makes 12 muffins.
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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.
Why we love this recipe:
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 crunchy 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.
More vegan muffin recipes to try: Vegan Pumpkin Muffins | Vegan Orange Cranberry Muffins | Vegan Banana Chocolate Chip Muffins | Vegan Blueberry Muffins
Need breakfast inspiration? Head on over to my Breakfast and Brunch Recipe Index for ideas.
What you need to make this muffin recipe:
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- Glass bowls
- Liquid measuring cup
- Measuring spoons
- Kitchen scale
- Whisk
- Hand mixer
- Muffin/Cupcake tin
- Muffin liners
- Wire rack for cooling
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here are the ingredients you need to get at the store to make this eggless banana muffins recipe:
- Bananas — a few small ones that are bordering on overripe for that best banana flavor. You can make ripe bananas work, too. I do not recommend using a banana that has an almost fully black or brown peel, though, because those will have too much moisture and not give us the texture we need.
- Light brown sugar — though dark brown sugar is an acceptable substitute in this recipe, too. You could use the same amount of white sugar, though I really like the molasses undertones of the brown sugar.
- Unsweetened non-dairy milk — cashew milk is my non-dairy milk of choice, but any should work here. I’d advise against coconut cream since it’s so much thicker than a non-dairy milk, but you can use any unsweetened nut milk, oat milk, rice milk, etc.
- Unsweetened applesauce — this is going to play into the fluffy texture of the muffins. Also, it works nicely with the bananas.
- Vegetable oil — you could also use any other unflavored oil, like canola oil, melted coconut oil or avocado oil.
- White vinegar — this is a must-have ingredient that helps our egg-free banana muffins rise. You could use the same amount of lemon juice.
- Vanilla extract — use the real deal, please and thank you. It brings all the flavors together and helps them sing.
- All-purpose flour — we keep unbleached AP flour in our house, but the regular kind works, too. I have not tried to make this recipe with a gluten free flour blend and do not recommend it at this moment. (If you need some GF muffins, check out Gluten-Free Banana Muffins.)
- Leaveners — we are using a combination of baking soda and baking powder. Make sure they’re fresh or your muffins won’t rise.
- Kosher salt — medium grain kosher salt is my go-to. (Diamond Crystal is my favorite brand.)
- Chopped walnuts — optional, but they feel right considering this is a banana bread muffin recipe, right? You can swap them with another nut of choice, like pecans or chopped almonds, too. HOWEVER, please know you can leave them out.
How to make Vegan Banana Bread Muffins
Preheat the oven to 350°F, and line a muffin pan with baking cups. Spritz the baking cups with nonstick cooking spray, too, before setting aside.
DID YOU KNOW?
The key to making these vegan banana muffins successfully is working quickly. So get the oven going first, prep the muffin tin and then mix together all the ingredients.
Mix the dry ingredients (flour, baking powder, baking soda and salt) in a large bowl and whisk until combined. Set aside.
Mash the bananas with a fork in another large bowl. Then combine the mashed banana, sugar, non-dairy milk, oil, applesauce, vinegar and vanilla. Use a hand mixer or a whisk to beat them until light and fluffy. You want to make sure that the sugar dissolves completely into this mix.
Make the banana muffin batter. Sprinkle in the dry ingredients, and stir until just combined. Add the nuts and fold them into the batter using a rubber spatula.
Use a cookie scoop or a spoon to dollop the batter into the prepared baking cups.
Bake for 15-20 minutes or until golden brown and cooked through. An inserted toothpick poked into the center of the muffin should remove cleanly to tell you they’re done.
Enjoy warm!
how to store:
Let the muffins cool, and transfer to an airtight container. (You can also place them on a plate and cover in plastic wrap.) These will keep at room temperature for 2-3 days. They will last a little longer in the refrigerator.
Muffins freeze well, too. Freeze on a parchment-lined sheet pan in the freezer, then transfer to a freezer-safe storage container or freezer bag to keep for up to 3 months. Defrost in the refrigerator and then enjoy.
Frequently Asked Questions
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 has been a popular recipe for years — is because I have vegan friends and had wondered what the heck I’d serve them if they came for brunch.
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.
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.)
We mix these vegan muffins together in a bowl. We’re using a combination of easy-to-find ingredients to make them, including leaveners.
Quick tips and tricks to the best banana bread muffins:
- Work quickly! The combination of baking soda and vinegar is going to give these vegan muffins their rise, so you want to bake this recipe as soon as the batter has been mixed. Otherwise, the muffins could turn out a little flat.
- Use overripe bananas. They’ll mash up beautifully and add such a nice sweetness to this muffin recipe. Just be sure they’re not liquidy, though.
- Switch out those mix-ins. This muffin recipe calls for walnuts, but you could easily add sprinkles or chocolate chips. (Hi. I even made this Banana Chocolate Chip Muffins recipe for you.) You could also use another nut of your choosing or simply not mix in a nut at all.
When to share…
- AT-HOME BRUNCH: This recipe is an inclusive one for your vegan friends.
- PLAY DATE: As a mama, it’s important for me to have egg-free snacks for friends. This is an easy win!
- COFFEE DATE: Muffins pair perfectly with coffee. This recipe is no different!
Soooooo good, right?
Scroll on down to see how you can make these beauties:
Vegan Banana Muffins
EQUIPMENT
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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 pure vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup chopped walnuts
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Instructions
- Preheat the oven to 350°F. Line a muffin tin with baking cups, then spritz with nonstick cooking spray. Set aside.
- Measure the flour, baking powder, baking soda and salt into a large mixing bowl. Whisk until combined, then set aside.
- Measure the mashed banana into another large bowl. Add the sugar, non-dairy milk, oil and applesauce, vinegar and vanilla. Use a hand mixer or a whisk to beat until light and fluffy.
- Sprinkle the dry ingredients on top of the wet ingredients, and stir until just combined.
- Measure in the walnuts, and gently fold them into the batter until just combined.
- Use a cookie scoop or a spoon to measure the batter equally into the prepared baking cups. You can use about 3 heaping tablespoons in each muffin cup to make 12 muffins here.
- 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!
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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!
Oh I cannot wake to try these!! They look absolutely amazing.
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!!
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!
Can i substitute the unbleach flour to almond flour or cocunut flour?
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.
These were some of the best muffins I’ve ever made! They have SUCH a light and fluffy texture, not heavy at all, and a delicious banana flavor. I substituted Bob’s Red Mill All Purpose Gluten Free Flour for the flour because of allergies, and they turned out very well and just like the pictures – not gummy or dense or pasty or off-flavored or anything! I will definitely be making these again.
Sophia, your comment made my day! THANK YOU! So happy you enjoyed these muffins and enjoyed the texture!
Also, that’s an awesome tip about the Bob’s Red Mill GF AP Flour. I’ll make a note of that in the recipe card for others who might be interested in making these gluten free, as well.
Happy baking, Sophia! I hope this muffin recipe is awesome for you each and every time. 🙂