Easy Vegan Banana Muffins Recipe | FoodByMaria


Quick and Easy Vegan Banana Bread Muffins

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mother's day brunch recipes


10 minutes


20 minutes


16 Muffins

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

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


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

4.95 from 20 votes
These vegan banana muffins are so delicious. Made with yummy bananas we love, and perfect for an on-the-go snack or breakfast.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sweet Treats, Breakfast & Bowls
Cuisine Vegan
Servings 16 Muffins
Calories 135 kcal



  • 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!


YouTube video


Serving: 16 | Calories: 135kcal | Carbohydrates: 17.1g | Protein: 1.6g | Fat: 5.8g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0.1g | Sodium: 195.4mg | Fiber: 0.8g | Sugar: 9.8g
Review This Recipe Let us know how it was!

5 stars
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!

Ruth E Hays

5 stars
Amazinggggg! Definitely a family favorite!

Maria Koutsogiannis

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

Raquel Vigueras

5 stars
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!!


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

Maria Koutsogiannis


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