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Delicious quick and easy vegan banana muffins on a plate

Quick & Easy Vegan Banana Muffins

These Quick & Easy Vegan Banana Muffins are moist, fluffy, and naturally sweetened with ripe bananas. Perfect for a fast breakfast, snack, or lunchbox treat, they are dairy-free, egg-free, and made with simple pantry ingredients. Optional walnuts or chocolate chips add delightful texture and flavor.

  • Total Time: 32 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 1/4 cups mashed ripe bananas (about 2 large or 3 small bananas)
  • 1 cup non-dairy milk (almond, soy, oat, or coconut)
  • 1/3 cup canola oil (or vegetable oil, or applesauce as a substitute)
  • 1 cup granulated sugar (can substitute coconut sugar or maple syrup)
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup chopped walnuts or chocolate chips (plus extra for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners and lightly spray with oil.
  2. Mash bananas thoroughly in a large bowl until about 1 1/4 cups.
  3. Add non-dairy milk, canola oil, sugar, apple cider vinegar, and vanilla extract to the bananas; whisk to combine.
  4. Add all-purpose flour, baking powder, and salt; stir gently until just combined. A few lumps are fine—do not overmix.
  5. Fold in chopped walnuts and/or chocolate chips.
  6. Fill muffin liners about 3/4 full using a 1/4 cup measure. Sprinkle extra nuts or chips on top if desired.
  7. Bake for 20–24 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
  8. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use very ripe bananas with brown spots for maximum sweetness.
  • Substitute applesauce for oil for a lower-fat version.
  • Do not overmix the batter to keep muffins light and fluffy.
  • If using maple syrup instead of sugar, reduce liquid slightly.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Snack, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 17g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: vegan banana muffins, quick banana muffins, easy vegan muffins, dairy free muffins, egg free muffins, healthy banana muffins