Easy Vegan Banana Muffins Recipe | FoodByMaria

Vegan Breakfast

Quick and Easy Vegan Banana Bread Muffins

Prep

10 minutes

Cook

20 minutes

Yield

16 Muffins

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. This banana muffins recipe is 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. 

Close-up of Vegan Banana Muffins with vegan butter smeared on a cut muffin.

Why you’ll love this Easy Vegan Banana Muffin recipe: 

I mean, come on, who doesn’t love a good muffin? 

  • Easy: Banana muffins should never be complicated. This recipe takes only 30-minutes to make 
  • Tasty: These muffins are so delicious that I bet you can’t eat just one! They go perfectly with your morning tea or coffee
  • Convenient: They can be perfect for when you’re on-the-go, or to throw in a lunch for a snack
  • Freezer-Friendly: Make a batch and freeze some to quickly thaw when you are ready for some more or have a busy day ahead

Ingredients:

Here is what you will need to make these Quick and Easy Chiquita Vegan Banana Bread Muffins:

  • Flour (both almond & all-purpose) 
  • Baking powder
  • Baking soda
  • Cinnamon
  • Bananas (extra ripe or completely mashed) 
  • Coconut oil or vegan butter
  • Brown sugar
  • Vanilla
  • Almond milk
  • Egg replacement or 1 egg

vegan banana muffins ingredients on counter

Ingredient Notes:

Bananas: The best bananas for baking are ones that are super ripe, like the more brown spots the better. You can also use ones that have gone brown that you’ve frozen, just thaw them out and mash them up. They’ll look bad, but they aren’t!

I made this banana muffin 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 

Flours: I use both all-purpose flour and almond flour. They both bring different textures to this recipe, and the almond flour brings great health benefits like monounsaturated fat, which can help keep cholesterol under control. 

Eggs: Egg replacement is my go-to for baking as a vegan. However, you can also make a flax egg or if you aren’t vegan, you can use a regular egg. 

How to make Vegan Banana Muffins:

Muffins are so simple to make, and that’s why I love them. You can personalize them by throwing in your favorite 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: 

Dry ingredients for vegan banana muffins in bowl

1. Mix the dry ingredients 

After greasing your muffin tins, 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!

Bananas mixed into dry ingredients for vegan banana muffins

Mashed bananas for vegan muffins

Mashed bananas in a bowl for muffins

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. 

Mixing dry and wet ingredients into a bowl

Ingredients mixed in a mixing bowl for vegan banana muffins

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. 

Ice cream scoop putting batter into muffin tin

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!

FAQ & Expert Tips: 

Can I swap out coconut oil? Yes, you can use vegan or regular butter instead of coconut oil. 

How do I freeze these muffins? Layer parchment paper in between layers of muffins in a tightly sealed container.

Bananas: I’ve said it once, I’ll say it again, use super ripe bananas. They will look like they’ve gone bad but this is the perfect way to use them up versus throwing them out.

What can I use if I don’t have egg replacement? If you aren’t vegan, you can use egg. If you are, you can make a flax egg, or 1/4 cup apple sauce (per egg).

Why do you use 2 types of flour? I find adding both almond flour and all-purpose helps make them nice and fluffy. It’s perfectly dense but also airy.

Muffin tin of vegan banana muffin batter pre-cooked

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Easy Vegan Banana Muffins Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 Muffins 1x
  • Category: Breakfast & Bowls, Sweet Treats
  • Cuisine: Vegan

Description

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


Ingredients

Scale

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.

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

In a medium-sized bowl, 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!


Nutrition

  • Serving Size: 16
  • Calories: 135
  • Sugar: 9.8
  • Sodium: 195.4
  • Fat: 5.8
  • Saturated Fat: 4.2
  • Unsaturated Fat: .1
  • Trans Fat: 0
  • Carbohydrates: 17.1
  • Fiber: .8
  • Protein: 1.6

Keywords: almond, best, bread, chocolate, easy, flour, recipe

Elisa

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

Maria Koutsogiannis

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

Aubrey R Stoltze

So yummy!!

Maria Koutsogiannis

Thank you so much! I love these muffins so much!

Kylie Peters

The BEST banana muffins…ever! I just wanted something simple and classic. These are so moist and delicious! I used GF flour (and almond flour) instead of all-purpose and they were still amazing. I honestly can say there is no need to try other recipes ever again. Do they freeze well?!

Maria Koutsogiannis

This makes me so happy, Kylie! Thank you so much! They do freeze well!!!

Mary

Wonderful-Enjoyable-Tasty-Number 1 in our dairy free household-easy to make with a 2yr old-our did yourself again Maria

Maria Koutsogiannis

Thank you so much Mary!

Lauren Marinigh

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

Maria Koutsogiannis

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!

Maria Koutsogiannis

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 🙏🏻

Maria Koutsogiannis

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

Josie H

These are a hit! I had a bunch of bananas I needed to use up. What a great recipe! I made a flax egg (mixed 1 tbsp ground flaxseed + 3 tbsp water and let sit for a few minutes). I ended up getting 12 muffins out of this batch. Bonus! 🙂

Maria Koutsogiannis

WOOO!!! Also a win when you get more than you think!

Danielle Harris

Wow, what an incredible recipe. So easy!

Maria Koutsogiannis

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!

Maria Koutsogiannis

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 🙂

Maria Koutsogiannis

Thank so much for the love, hun!

Madison Henderson

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

Maria Koutsogiannis

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.

Maria Koutsogiannis

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!

Maria Koutsogiannis

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

Alexa Warren

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

Maria Koutsogiannis

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

Shannon

Easily the best banana muffins I have ever had! So moist! Anytime I give these away, people ask for the recipe!

Maria Koutsogiannis

THANK YOU SO MUCH SHANNON!

Raquel Vigueras

These were soooo delicious and moist. I subbed the almond flour for freshly milled whole wheat flour from my friend’s farm because I didn’t have any almond flour on hand. 10/10 will absolutely make again.

Maria Koutsogiannis

Yes!! So good to hear that this recipe worked perfectly fine without the Almond Flour for anyone with any nut allergies!!

Ruth E Hays

Amazinggggg! Definitely a family favorite!

Maria Koutsogiannis

Thank you so much for your love, Ruth!!!!

Frances

Love this! The banana bread muffins turned out delicious, fluffy and just amazing. Definitely will make again. 🙂

Maria Koutsogiannis

Makes me so happy, thank you Frances!

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