These Vegan Banana Muffins are soft, moist, and packed with chocolate chips. They are easy to make and are ready from start to finish in about 30 minutes. And these muffins freeze well, making them the perfect weekday on-the-go breakfast!
I regularly end up with overripe bananas, which is why I have so many recipes to use them up! From the classic Vegan Banana Bread, to tender Banana Scones, to Vegan Banana Chocolate Chip Cookies, I've got you covered, whether you have one, two or three overripe bananas to use!
And these Vegan Banana Muffins are my latest banana recipe. They are so fast to make and bake up incredibly tender and moist. They are packed with cinnamon and banana flavor and plenty of chocolate chips. Or walnuts, if you prefer! So let's make them.
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Why You'll Love This Recipe
- This recipe uses simple ingredients that you probably already have on hand!
- And the muffins are ready from start to finish in about 30 minutes.
- These Vegan Banana Muffins are completely dairy-free and eggless, so anyone can enjoy them.
- You can choose whether these muffins are packed with chocolate chips or walnuts.
- And most importantly, they baked up light, tender, and absolutely delicious.
Ingredient Notes
Mashed Overripe Banana: The bananas should be really brown for this recipe. I like my bananas to be half brown for all baking recipes, like my Vegan Banana Cake or Banana Bread Cinnamon Rolls. If they are just barely ripe, the flavor will not come through.
Cinnamon: I think cinnamon belongs in all banana recipes. The flavors pair so well!
Chocolate Chips or Walnuts: You choose whether these Vegan Banana Muffins include chopped walnuts or chocolate chips. I chose chocolate chips this time, but I've made them with walnuts so many times, too! Both options are delicious.
Canola Oil: Feel free to substitute any neutral oil for canola oil. Grape seed oil or avocado oil would be great. Do not substitute coconut oil.
Instructions
Step 1. In a large mixing bowl, combine mashed overripe banana, brown sugar, non-dairy milk, canola oil, vinegar, and vanilla.
Stir well to combine.
Step 2. Next, add flour, baking powder, baking soda, cinnamon, and salt, and stir to form the batter.
Then, add chocolate chips or chopped walnuts and stir to distribute.
Step 3. Scoop the batter into a lined 12-cup muffin tin, filling each liner almost all the way up.
Then, top the muffins with a sprinkle of turbinado sugar.
Step 4. Bake the Vegan Banana Muffins in a 400*F oven for 16-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Serve warm.
Recipe FAQs
Place the muffins into an airtight container and store at room temperature for up to 3 days.
Or, freeze for up to a month.
Yes! Allow the frozen bananas to thaw, then drain the excess liquid before mashing them and proceeding with the recipe.
All non-dairy milks work great for muffins! Try to get one that is plain and unsweetened, though. My favorite vegan milk to bake with is oat milk.
First, don't overmix the batter! Mixing develops the gluten in the flour, which can make muffins tough and dense.
Second, bake them in a hot oven! This kickstarts the leaveners for a high rise and a fluffy muffin.
Expert Recipe Tips
After adding the dry ingredients to the wet ingredients, mix just until the batter forms, then stop. Overmixing will result in tough muffins.
This batter will look lumpy from the pieces of mashed banana, and that's okay.
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📖 Recipe
Vegan Banana Muffins
Equipment
- 2 Mixing Bowls
- 1 Spatula
- 1 12- Cup Muffin Tin
- 12 Paper Muffin Liners
- Measuring Cups and Spoons
Ingredients
- 2 Cups All-Purpose Flour
- 1 ¼ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt half this amount if using table salt
- 1 ½ teaspoon Cinnamon
- 1 ¼ Cups Mashed Overripe Banana about 3 large bananas
- ½ Cup Light Brown Sugar, tightly packed
- ½ Cup Non-Dairy Milk
- ⅓ Cup Canola Oil
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Vinegar
- ¾ Cup Chocolate Chips or Chopped Walnuts
- 1 tablespoon Turbinado Sugar, optional
Instructions
- Preheat oven to 400* F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine.2 Cups All-Purpose Flour, 1 ¼ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 ½ teaspoon Cinnamon
- In a large bowl, combine mashed banana, brown sugar, non-dairy milk, canola oil, vanilla, and vinegar. Stir well using a spatula to combine, then add the dry ingredients and stir to form the muffin batter.1 ¼ Cups Mashed Overripe Banana, ½ Cup Light Brown Sugar, tightly packed, ½ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 1 teaspoon Vanilla Extract, 1 teaspoon White Vinegar
- Add chocolate chips or chopped walnuts and fold them into the batter until they are distributed.¾ Cup Chocolate Chips or Chopped Walnuts
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ of the way full. Then, top them with a sprinkle of turbinado sugar, if using.1 tablespoon Turbinado Sugar, optional
- Bake in a 400*F oven for 16-19 minutes, or until a toothpick inserted into a muffin comes out clean.
- Cool slightly then serve.
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