Name: Quick & Easy Vegan Banana Muffins Recipe
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Cuisine: American
Ingredients: 1 1/4 cups mashed banana (2 large or 3 small bananas); 1 cup non-dairy milk; 1/3 cup canola oil; 1 cup granulated sugar; 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 more for sprinkling on top

Jump to Recipe· 4.8 from 4 reviews

If you’re anything like me, you’ll adore this Quick & Easy Vegan Banana Muffins Recipe — it’s one of those no-fuss, utterly delicious treats that feels like a warm hug in muffin form. Seriously, whether you’re craving a cozy breakfast or a snack on the go, these muffins have your back with their moist texture, natural sweetness, and satisfying flavor. Stick with me, and I’ll guide you through making these beauties perfectly every time!

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Why This Recipe Works

Simple Ingredients: Most of these are pantry staples, making it easy to whip up muffins anytime.
No Eggs Needed: The mashed bananas add moisture and bind everything perfectly without eggs.
Customizable Add-Ins: Walnuts or chocolate chips? You decide, and both work beautifully.
Quick Baking Time: In less than 30 minutes, you’ll have warm muffins ready to enjoy.

Quick & Easy Vegan Banana Muffins, vegan banana muffin recipe, healthy banana muffins, simple vegan muffin recipe, gluten-free banana muffins - A grey muffin tray holds twelve freshly baked muffins, each with a golden-brown top that is slightly rounded and textured with small cracks. Light tan chopped nuts are scattered on the surface of each muffin, adding a crunchy detail. The muffins sit in dark brown paper liners that are barely visible around the edges. The tray rests on a white marbled texture surface with a soft beige cloth partially visible on the left side. The light gently highlights the warm tones and textures of the muffins, making them look soft and fresh. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Quick & Easy Vegan Banana Muffins Recipe really lies in how these ingredients come together to create moist, flavorful muffins without complicated substitutions. Here’s what each one does and some tips on what to look for when shopping.

Quick & Easy Vegan Banana Muffins, vegan banana muffin recipe, healthy banana muffins, simple vegan muffin recipe, gluten-free banana muffins - Flat lay of ripe yellow bananas with smooth peels, a small pile of golden brown chopped walnuts showing their rough texture, a glass jug of creamy white non-dairy milk, a small heap of white all-purpose flour dusted softly, a mound of light brown granulated sugar with sparkling crystals, a dark amber bottle of vanilla extract catching the light, and a spoonful of golden canola oil glistening slightly, all naturally arranged with a touch of green from fresh vanilla beans or cinnamon sticks for contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Mashed Banana: Acts as a natural sweetener and egg substitute, plus adds moistness and flavor—look for ripe bananas with lots of brown spots for the best taste.
Non-Dairy Milk: Keeps the batter creamy and moist; I love using unsweetened soy milk, but almond or oat milk works well too.
Canola Oil: Adds healthy fats and ensures the muffins stay tender—if you prefer, you can swap some oil for applesauce or extra mashed banana for a lower fat option.
Granulated Sugar: Sweetens the muffins; you can adjust to taste or substitute coconut sugar for a richer flavor.
Apple Cider Vinegar: Reacts with baking powder to help the muffins rise nice and fluffy.
Vanilla Extract: Adds a lovely warm note, rounding out the flavors beautifully.
All-Purpose Flour: The base of the batter; you can swap for whole wheat pastry or gluten-free flour blends if you prefer.
Baking Powder: The leavening agent that creates those fluffy muffins.
Salt: Just a pinch enhances all the flavors.
Chopped Walnuts or Chocolate Chips: Adds texture and extra flavor—chocolate chips give a sweet surprise, walnuts bring a lovely crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving this Quick & Easy Vegan Banana Muffins Recipe is—it gives you plenty of room to get creative based on what you have or your flavor preferences. Don’t be shy about making it your own!

Variation: My go-to is adding cinnamon and nutmeg for a spiced twist—I tried this on a chilly morning and it made the whole kitchen smell amazing.
Diet-friendly switches: Swap white flour for gluten-free blends or whole wheat for more fiber without losing fluffiness.
Sweetener swaps: Sometimes I use maple syrup or coconut sugar to change the flavor profile; just keep an eye on the batter consistency.
Add-in swaps: Dried cranberries, chopped pecans, or even vegan white chocolate chunks all work well if you want to mix things up.

Step-by-Step: How I Make Quick & Easy Vegan Banana Muffins Recipe

Step 1: Prep Your Oven and Muffin Pan

I always start by preheating my oven to 400°F and lining a muffin pan with liners—then I give those liners a quick spray of oil so the muffins don’t stick. This heads-up step makes cleanup a breeze and keeps the muffin tops looking perfect.

Step 2: Mash Those Bananas

Grab 2 large or 3 small ripe bananas and mash them well in a large mixing bowl until you have about 1 1/4 cups. The riper they are, the sweeter and more flavorful your muffins will be. Don’t worry about perfect smoothness—some chunks just add to the charm!

Step 3: Mix Wet Ingredients Together

Add your non-dairy milk, canola oil, granulated sugar, apple cider vinegar, and vanilla extract right into that bowl with the bananas. Whisk everything together until it’s well combined—your mixture should look silky and smooth. This step is where the magic starts to build!

Step 4: Add Dry Ingredients Carefully

Now, sprinkle the all-purpose flour on top of the wet mix, and then follow with baking powder and salt. Use a large spoon to gently fold everything until just combined; it’s okay if you see a few small lumps here and there—over mixing can make your muffins tough, and nobody wants that.

Step 5: Fold in Your Add-Ins

This is my favorite part—fold in finely chopped walnuts or chocolate chips, depending on your mood. I often sprinkle a few extra on top just before baking for a pretty, crunchy finish.

Step 6: Bake to Perfection

Spoon the batter into your muffin liners, filling each about three-quarters full. Pop the pan into the oven and bake for 20-24 minutes, or until the tops turn a lovely golden brown and a toothpick inserted in the center comes out clean. Let them chill in the pan for 5 minutes before transferring to a wire rack to cool.

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Tips from My Kitchen

Use Ripe Bananas: The riper, the better—brown spots mean sweet flavor and moist muffins.
Don’t Overmix Batter: A few flour lumps keep muffins light and tender, so fold gently.
Spray Muffin Liners: Helps muffins release cleanly and keeps their shape intact.
Watch Baking Time: Ovens vary—start checking at 20 minutes to avoid drying out your muffins.

How to Serve Quick & Easy Vegan Banana Muffins Recipe

Quick & Easy Vegan Banana Muffins, vegan banana muffin recipe, healthy banana muffins, simple vegan muffin recipe, gluten-free banana muffins - A white bowl lined with a soft beige cloth holds a pile of golden brown muffins with slightly domed tops. Each muffin is in light beige paper cups and sprinkled with small pieces of walnuts on the top, giving a rough texture. Around the bowl on a white marbled surface, there are a few loose walnuts and bananas visible, adding natural color contrasts. The muffins appear moist with a lightly browned crust. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling a few extra chopped walnuts or vegan chocolate chips on warm muffins to add a little crunch right before serving. Sometimes a light dusting of cinnamon sugar or a drizzle of vegan maple glaze takes these muffins up a notch for special breakfasts.

Side Dishes

Pairing these vegan banana muffins with a cup of your favorite plant-based latte or a fresh fruit salad makes for a wholesome, satisfying breakfast. They’re also wonderful with a dollop of nut butter or vegan yogurt if you want a protein boost.

Creative Ways to Present

For holidays or brunches, I like to arrange the muffins on a pretty platter garnished with fresh banana slices, sprinkle with toasted coconut flakes, and serve alongside small bowls of jam and vegan butter for a little buffet of options. It’s a crowd-pleaser every time!

Make Ahead and Storage

Storing Leftovers

Leftover muffins stay fresh wrapped tightly in an airtight container at room temperature for up to 2 days—a perfect grab-and-go snack. If your kitchen gets warm, I pop them in the fridge to keep them from getting too soft.

Freezing

These muffins freeze like a dream! I place cooled muffins in freezer-safe bags, separating layers with parchment paper, so I can pull out exactly how many I need. They thaw quickly at room temperature or in a toaster oven to refresh their perfect texture.

Reheating

I usually warm leftovers in the microwave for about 20 seconds or pop them in a toaster oven at 350°F for 5 minutes to get that fresh-baked feel back. It really brings out the banana flavor and softens the crumb just right.

FAQs

Can I use other flours instead of all-purpose flour in this Quick & Easy Vegan Banana Muffins Recipe?

Absolutely! You can swap in white whole wheat, whole wheat pastry flour, or gluten-free flour blends. Just keep in mind that gluten-free flours may change the texture slightly, so you might want to add a teaspoon of xanthan gum if your blend doesn’t already include it.
How ripe should the bananas be for these muffins?

The riper the better! Bananas with plenty of brown spots or even mostly brown skins have the sweetest flavor and soft texture needed to make these muffins moist and flavorful.
Can I make these muffins without oil?

Yes, you can substitute the oil for applesauce or additional mashed banana to reduce fat content, but the texture might be slightly less tender and a bit denser.
How long do these vegan banana muffins stay fresh?

When stored in an airtight container at room temperature, they stay fresh for about 2 days. Refrigerating extends their freshness for up to 4-5 days but may slightly change the texture.

Final Thoughts

I genuinely love this Quick & Easy Vegan Banana Muffins Recipe because it’s just so reliable and straightforward, perfect for those busy mornings or anytime you need a sweet little pick-me-up without any fuss. Making these muffins has become a comforting ritual in my kitchen, and I’m confident you’ll feel the same. So grab those ripe bananas and start baking—you’re going to enjoy every warm, tender bite!