These vegan banana muffins are incredibly moist, soft, and flavorful—all without dairy or eggs! They're easy to make with simple ingredients.
These vegan banana muffins are just as good as any made with dairy or eggs! They have a moist, tender texture and sweet banana flavor that always makes me reach for a second…and sometimes even a third. They’re a delicious breakfast or snack, and if you fold some chocolate chips into the batter, they can even pass as dessert.
Freezer-friendly, easy to make, and entirely plant-based, this vegan banana muffins recipe has been one of my favorite treats for years. Try it the next time you have ripe bananas you need to use up. I think you’ll love it!
Vegan Banana Muffins Ingredients
Here’s what you’ll need to make this vegan banana muffin recipe:
- Bananas, of course! Use very ripe, spotty bananas for the richest, sweetest flavor.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Ground flaxseed – It replaces the eggs you’d usually find in a muffin recipe. When mixed with water, it creates a thick paste that helps bind the batter together. Bonus: It adds fiber and healthy fats too!
- Baking powder, baking soda, and apple cider vinegar – They help the muffins rise. The vinegar is one of my go-to vegan baking ingredients. It helps activate the baking soda, making the muffins soft and puffy without eggs.
- Almond milk – For moisture. Another non-dairy milk, like oat milk or soy milk, would work here too.
- Maple syrup – It sweetens these muffins naturally and perfects their moist texture. Feel free to substitute brown sugar if you don’t keep maple syrup on hand.
- Neutral oil – Melted coconut oil, vegetable oil, and canola oil all work great in this recipe. I sometimes even use olive oil.
- Vanilla extract, cinnamon, and nutmeg – For warm, spiced flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Vegan Banana Muffins
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a quick overview of how it goes:
Start by making the batter. Mix together the flaxseed and water in a small bowl. Set the mixture aside for 5 minutes to thicken.
Meanwhile, mix together the dry ingredients in a medium bowl and the wet ingredients in a large one. Add the flax mixture to the wet ingredients and mix well to combine.
Add the dry ingredients to the wet ingredients and mix until just combined, then fold in any mix-ins you’re using.
Evenly divide the batter into a greased or lined 12-cup muffin pan. You’ll use about a scant 1/3 cup in each muffin cup. Optional: Top the muffins with whole rolled oats, chopped walnuts, or chocolate chips.
Bake at 350°F until a toothpick inserted comes out almost clean, 18 to 22 minutes. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
That’s it!
Recipe Variations
- Make whole wheat muffins. Replace the all-purpose flour with whole wheat pastry flour. A mix of all-purpose flour and regular whole wheat flour works well too.
- Mix-ins are welcome. These muffins are delicious plain, but they’re great with mix-ins too. Try adding 1/2 cup dried fruit (like raisins or dried blueberries), chopped walnuts or pecans, or chocolate chips (my favorite!) to the batter.
Storage Tips
These vegan banana muffins keep well in an airtight container at room temperature for up to 4 days. I actually think they’re better on day 2 than they are freshly baked—they become even moister as they sit.
These muffins also freeze well. Let them cool to room temperature, place them in a freezer bag or airtight container, and freeze them for up to 3 months.
To thaw, pop them in the microwave for about 30 seconds or let them sit at room temp for about an hour.
More Vegan Banana Recipes
If you love these vegan banana bread muffins, try one of these yummy vegan banana recipes next:
Vegan Banana Muffins
Ingredients
- ÂĽ cup ground flaxseed
- ÂĽ cup warm water
- 1Âľ cups all-purpose flour*
- 1 teaspoon cinnamon
- ÂĽ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup mashed ripe banana, about 2 large bananas
- â…” cup almond milk
- â…“ cup maple syrup, or brown sugar
- â…“ cup neutral oil, or olive oil, plus more for the pan
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips, optional
Instructions
- Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, whisk together the mashed banana, almond milk, maple syrup, oil, apple cider vinegar, and vanilla. Stir in the flaxseed mixture.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Fold in the chocolate chips, if using. Use a â…“ cup measuring scoop to evenly divide the batter into the muffin tin.
- Bake for 18 to 22 minutes, or until a toothpick comes out almost clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
