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Vegan Banana Muffins on a small wooden board.
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5 from 1 vote

Vegan Banana Muffins

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!
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 Muffins
Calories: 251kcal
Author: Megan Calipari
Cost: $4

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.

Notes

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!
To store: Place the muffins into an airtight container and store at room temperature for up to 3 days. Or freeze for up to a month.

Nutrition

Serving: 1Muffin | Calories: 251kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 196mg | Potassium: 170mg | Fiber: 2g | Sugar: 15g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg