Vegan Banana Bread Muffins

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Vegan Banana Bread Muffins

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banana bread muffins on a counter next to a knife

Prep

10 minutes

Cook

20 minutes

Yield

16 Muffins

🍌 Grandma's banana bread just got a plant-based makeover! These vegan banana bread muffins are so moist and delicious, you'll never believe they're dairy and egg-free. Perfect for grab-and-go breakfasts and yummy afternoon treats!

Most people grew up on banana bread and banana muffins. Everyone has a grandmother or mom who whipped up some sort of banana bread 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

  • 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 for banana bread muffins on a counter

🍲 Ingredients

Bananas – The best bananas for baking are super ripe ones, 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. Bananas are one of the best fruit sources for vitamin B6, provide 10% of your daily vitamin C needs, are loaded with potassium, can help aid digestion, and 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. 

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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. 

πŸ‘©β€πŸ³ How to Make Vegan Banana Bread Muffins

1. 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!
2. 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 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. 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!

πŸͺ„ Tips & Tricks

  • Bananas: I’ve said it once, and 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.
  • 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).
  • Don’t Overmix: Stir just until ingredients are combined to avoid tough muffins.


πŸ—’ Substitutions

  • Oil Options: Can I swap out coconut oil? Yes, you can use vegan or regular butter instead of coconut oil.
  • Egg Replacement: 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. If you are vegan, you can make a flax egg, or 1/4 cup of apple sauce (per egg).
  • Flour Alternatives: Use all almond flour for a grain-free version, or substitute with a gluten-free flour blend for celiac-friendly muffins.
  • Sweetener Swaps: Maple syrup or coconut sugar can replace brown sugar, though the texture may vary slightly.


🍌 Other Banana Recipes

Close-up of banana bread muffins

πŸ‘ How to Store Leftovers

Store in an airtight container on your counter. To freeze, layer parchment paper in between layers of muffins in a tightly sealed container.

πŸ€” Common Questions

Why use two different types of flour?

I find adding both almond flour and all-purpose flour helps make them nice and fluffy. It’s perfectly dense but also airy.

How do you make vegan banana muffins?

Most muffin recipes call for butter of some sort and an egg. You’ll need to use an egg replacement or a flax egg in place of the real eggs and swap out the butter for a vegan alternative. If the recipe calls for milk, you can use any plant-based milk option.

Can I use regular eggs instead of egg replacer?

Yes! If you’re not vegan, regular eggs work perfectly. Use 2 large eggs in place of the egg replacer for the same binding effect.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Fold in 1/2 to 3/4 cup of chocolate chips, chopped walnuts, or dried fruit after combining wet and dry ingredients.

How ripe should my bananas be?

The riper, the better! Brown, spotted bananas that seem too ripe to eat are perfect for baking. They’re sweeter and mash more easily.

How do I know when the muffins are done?

A toothpick inserted in the center should come out clean or with just a few moist crumbs. The tops should spring back lightly when touched.

Vegan Banana Bread Muffins

4.96 from 21 votes
🍌 Grandma's banana bread just got a plant-based makeover! These vegan banana bread muffins are so moist and delicious, you'll never believe they're dairy and egg-free. Perfect for grab-and-go breakfasts and yummy afternoon treats!
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

Ingredients
  

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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.Β  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.Β  Serve with vegan butter!

Video

YouTube video

Nutrition

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!
Lisa Tsikas

5 stars
I have found my “go to” banana muffin recipe. I love that I can make these with either a regular egg/milk for myself or flax egg/almond milk for my vegan friends. They came out so moist and full of flavour… 10000/10 would recommend!!

Maria Koutsogiannis

Thank you so much, LIsa!!!!

Frances

5 stars
Love this! The banana bread muffins turned out delicious, fluffy and just amazing. Definitely will make again. πŸ™‚

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!!

Shannon

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

THANK YOU SO MUCH SHANNON!

4.96 from 21 votes (1 rating without comment)
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