Breakfast & Bowls

Quick & Easy Chiquita Vegan Banana Bread Muffins

Prep

10 minutes

Cook

20 minutes

Yield

10

Most people grew up on banana bread and banana muffins. Everyone has a grandmother or mom who whipped some sort of banana bread up with their leftover bananas for the whole family to enjoy. Nothing beats banana bread! It’s so damn comforting and I haven’t met a soul who doesn’t like it. These Vegan Banana Bread Muffins are perfect for an on-the-go breakfast, a lunchtime snack, or to pack in your gym bag for a little fuel pre- or post-workout. 

Why you’ll love these Vegan Banana Bread Muffins 

I mean, come on, who doesn’t love a good muffin? Plus the Chiquita bananas in this recipe really add that punch of banana flavour you want in your banana bread/muffins. If you need more convincing, here are some other reasons you’ll fall in love with these vegan scones: 

  • They are easy to make 
  • They are so delicious that I bet you can’t eat just one
  • They go perfectly with your morning tea or coffee
  • They can be perfect for when you’re on-the-go, or to throw in a lunch for a snack

Why Chiquita?

I made this recipe with my friends at Chiquita because I love their bananas, and I don’t just love them, they’re the world’s most loved. For more than 100 years they’ve been producing the best bananas and delivering them around the world. You’re lying if you don’t remember growing up with Miss Chiquita in your home. Bananas themselves also have so many health benefits, and they’re a fruit that you can always, without a doubt find in your grocery store (which hey, that can be hard in Canada during the winter months). Some of those benefits are: 

  • One of the best fruit sources for vitamin B6
  • One medium banana will provide you with 10% of your daily vitamin C needs
  • They are loaded with potassium
  • Can help aid digestion
  • They give you energy 

I also love bananas for helping with muscle cramps when I’m working out! 

How to make Vegan Banana Bread Muffins

Muffins are so simple to make, and that’s why I love them. You can personalize them by throwing in your favourite extra ingredients like chocolate chips, or additional fruits or nuts, and they last all week for your snacks or breakfasts. This recipe is especially easy. Here is how you can make these at home: 

1. Mix the dry ingredients 

After greasing your pan, and pre-heating your oven, you’ll want to mix the dry ingredients into a bowl except for the sugar. That’ll come in a separate step!

2. Mash those bananas & mix

Next, in a different bowl, you’ll want to mash your bananas with a fork and whisk in the melted oil or butter, plus brown sugar, egg replacement, vanilla and almond milk. 

3. Combine it all together

Combine together both bowls of ingredients, the dry, and the wet with the bananas and stir it all up with a spoon until it’s well combined. 

4. Fill up your pan & bake

Dollop equal amounts of batter into your muffin cups and bake for around 5 minutes at 425F first, before switching to 350F for an additional 15 minutes. This will give your muffins the perfect consistency!

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The Best Vegan Banana Bread Muffins

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10
  • Category: Breakfast & Bowls, Sweet Treats
  • Cuisine: Vegan

Description

These vegan banana bread muffins are so delicious. Made with yummy bananas we love, and perfect for an on-the-go snack or breakfast.


Ingredients

1 cup all-purpose flour

1/2 cup almond flour

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

3 ripe banans, medium-sized, mashed

6 tbsp. melted coconut oil or vegan butter

2/3 cup brown sugar

1 egg replacement

1 tsp vanilla

2 tbsp. almond milk


Instructions

Preheat your oven to 425F.

Lightly coat 10 muffin tin liners with coconut oil spray.

In a large bowl, combine the flours, baking soda, baking powder, salt and cinnamon.

In medium-sized, mash your bananas with a fork. Whisk in the melted oil or butter, brown sugar egg replacement, vanilla and almond milk.

Add the flour mixture to banana mixture and stir with a wooden spoon to well combine.  You can now dollop equal amounts of batter into 1o muffin cups. Bake for 5 minutes at 425F and then for 15 minutes at for 350F.

Cool for 5 minutes in the muffin pan and remove and cool completely on wire rack.  Serve with vegan butter!

Elisa

Holy hot dang these muffins are so good and quick and easy! My kids love these and they make snack time so easy.

Thank you so much for your love, Elisa! we love this recipe and especially how easy it is. Glad the kids love them too!

Lauren Marinigh

The perfect muffins to make when I’m having a super busy week!

They’re honestly so easy, thank you Lauren!

Bri

These babies taste just like your grandma’s banana bread but BETTER (shh, don’t tell). So quick and easy to whip up – perfect for a snack or breakfast on the go!

Thank you so much for your love, Bri! They looked incredible in the photo you shared with us yesterday. I hope they become a new pantry staple!

Lorie Sorensen

These are the best! Turned out purrrfect. Used psyllium egg 1t and 3t water. I also added walnuts. I don’t need to make another recipe again. Thank you 🙏🏻

YESS!!! Thanks so much for the love, Lorie!

Danielle Harris

Wow, what an incredible recipe. So easy!

Thanks, Danielle! We are huge fans of this recipe, glad you love it too!

Caroline Lim

Tried Maria’s Banana Muffins recipe today. The muffins turned out so delicious! My niece and I decide to try more of the other recipes shared by Maria. Thanks so much, Maria!

Thank you so much for your love, Caroline!! What other recipes have you tried?!?!?!

Caroline Vatterott

Look no further for the perfect vegan banana bread recipe – these were so delicious! I’ve always had issues with finding the ideal texture (and flavor for that matter) banana bread – this is definitely it. Loved this recipe and will be making it again next time I have an excess amount of ripe bananas 🙂

Madison Henderson

The best vegan banana bread muffin recipe! Turned out better than expected and tasted great! This will definitely be a repeating recipe.

Yes, thanks so much for the love, Madison!

Romina Grando

Absolutley delicious and so easy to make! Even my toddler loved them! This is now my go-to recipe.

This makes me so happy, thank you Romina!

Michelle

My 6 yr old says:” these are TOO good!”
I Used 1/4 cup cooked quinoa pureed bc I didn’t have almond flour, 1/2 cup m.syrup, & spelt flour. Topped w a mix of cinnamon/coconut sugar & pumpkin seeds.

Baked 1st part at 365

Heavenly!

Thats so lovely!!!! Thank you so much for the modifications, Michelle! This will totally help everyone!

YES. DELICIOUS!!! Don’t have an egg replacer? Just use another banana! So good. So so good.

YESSSS!! So glad it worked this way, yum!

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