The Best Fluffy Vegan Banana Muffins (One-Bowl Recipe!)
There’s something almost magical about the aroma of banana muffins baking in your kitchen on a lazy Sunday morning. That warm, sweet scent that fills every corner of your home and makes everyone suddenly appear in the kitchen asking, “Are those ready yet?”
These vegan banana muffins have become my go-to recipe for using up those spotty bananas sitting on my counter. You know the ones—too ripe for your morning smoothie but absolutely perfect for baking. What I love most about this recipe is how ridiculously simple it is. One bowl, a handful of pantry staples, and about 30 minutes from start to finish. No fancy equipment, no complicated techniques, just straightforward baking that actually works.
The result? Tender, fluffy muffins with that classic banana bread flavor, a golden-brown top, and a texture that’s neither too dense nor too cake-like. They’re naturally sweetened from the bananas themselves, dairy-free, egg-free, and honestly? Nobody will even know they’re vegan. I’ve served these at brunch gatherings where omnivores went back for seconds without asking a single question about what was in them.
Whether you need a quick breakfast option, a lunchbox treat, or just something to satisfy your 3 PM snack craving, these muffins deliver every single time.
Prep Time, Cook Time & Total Time
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 10-12 muffins
Ingredients
For the Muffins:
- 3 large very ripe bananas (about 1¼ cups mashed)
- ⅓ cup non-dairy milk (almond, oat, or soy work beautifully)
- ⅓ cup neutral oil (vegetable, canola, or melted coconut oil)
- ¾ cup packed brown sugar (or coconut sugar for refined sugar-free)
- 1 tablespoon apple cider vinegar
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour (or use half whole wheat for heartier muffins)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Optional Mix-Ins:
- ½ cup vegan chocolate chips
- ½ cup chopped walnuts or pecans
- ⅓ cup rolled oats
Optional Crumb Topping:
- 3 tablespoons brown sugar
- 2 tablespoons vegan butter or coconut oil, melted
- 3 tablespoons all-purpose flour
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners and give them a light spray of oil to prevent sticking. This little trick makes removal so much easier.
2. Mash Those Bananas
In a large mixing bowl, mash your bananas with a fork until mostly smooth. A few lumps are fine—they’ll add nice pockets of banana flavor. You should have about 1¼ cups of mashed banana. If you’re slightly under, don’t stress; these muffins are forgiving.
3. Mix the Wet Ingredients
To your mashed bananas, add the non-dairy milk, oil, brown sugar, apple cider vinegar, and vanilla extract. Whisk everything together until well combined. The vinegar might seem odd, but it reacts with the baking soda to help the muffins rise and creates that classic tender crumb.
4. Add the Dry Ingredients
Add the flour directly to the bowl, then sprinkle the baking powder, baking soda, cinnamon, and salt on top. Here’s where I always remind myself: don’t overmix. Stir with a wooden spoon or spatula just until the flour disappears and you have a slightly lumpy batter. A few streaks of flour are okay. Overmixing develops the gluten and leads to tough, dense muffins instead of light, fluffy ones.
5. Fold in Mix-Ins (Optional)
If you’re adding chocolate chips, nuts, or any other goodies, fold them in gently at this stage. I usually save a handful to sprinkle on top for that bakery-style look.
6. Make the Crumb Topping (Optional)
In a small bowl, mix together the sugar, melted vegan butter, and flour until crumbly. If you love that sweet, crunchy top (and who doesn’t?), this is worth the extra 30 seconds.
7. Fill the Muffin Cups
Using a ¼ cup measure or an ice cream scoop, divide the batter among 10-12 muffin cups, filling each about ¾ full. If you’re making 10 larger muffins, fill them almost to the top for those gorgeous domed tops. Sprinkle with crumb topping or extra chocolate chips if using.
8. Bake Until Golden
Bake for 20-25 minutes, until the tops are golden brown and spring back when lightly touched. A toothpick inserted into the center should come out with just a few moist crumbs clinging to it, not wet batter. Start checking at 20 minutes—oven temperatures vary, and you don’t want to overbake these beauties.
9. Cool and Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. I know it’s tempting to eat them immediately (I’ve burned my tongue more times than I’ll admit), but letting them cool for at least 10 minutes helps them set properly.
Tips & Variations
The Riper, The Better
Seriously, those bananas with brown spots all over? Those are your friends. Overripe bananas are sweeter and more flavorful, which means you can sometimes even reduce the sugar a bit. I’ve made these with bananas that looked like they belonged in the compost bin, and the muffins were incredible.
Flour Flexibility
All-purpose flour gives you the fluffiest texture, but I’ve successfully used half whole wheat pastry flour for a slightly heartier, more nutritious muffin. Just note that if you go 100% whole wheat, you might need to add an extra 2-3 tablespoons of milk as whole wheat absorbs more liquid.
Sugar Swaps
Brown sugar adds depth and moisture, but coconut sugar, white sugar, or even maple syrup work. If using maple syrup, reduce your non-dairy milk by about 2 tablespoons to compensate for the extra liquid.
Make Them Your Own
These muffins are incredibly versatile. Try these variations:
- Banana chocolate chip: Add ¾ cup vegan chocolate chips
- Banana nut: Fold in ½ cup chopped walnuts or pecans
- Banana blueberry: Gently fold in 1 cup fresh or frozen blueberries
- Peanut butter banana: Swirl 2 tablespoons peanut butter into the batter before baking
- Double chocolate: Replace 3 tablespoons flour with cocoa powder and add chocolate chips
Storage and Freezing
Store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They do get a bit firmer over time, but 10-15 seconds in the microwave brings them right back to life.
For longer storage, these freeze beautifully. Let them cool completely, then freeze in a freezer bag or container for up to 3 months. I like to separate layers with parchment paper so they don’t stick together. Thaw at room temperature or microwave for about 45 seconds for a quick breakfast.
Don’t Have Muffin Liners?
No problem. Just grease your muffin tin really well with oil or vegan butter. You can also cut squares of parchment paper and press them into the cups for a rustic, bakery-style look.
Nutrition Facts (Per Muffin)
Approximate values based on 12 muffins without add-ins
- Calories: 185 kcal
- Carbohydrates: 32g
- Protein: 3g
- Fat: 6g
- Saturated Fat: 1g
- Sodium: 180mg
- Potassium: 165mg
- Fiber: 2g
- Sugar: 15g
- Vitamin A: 45 IU
- Vitamin C: 3mg
- Calcium: 45mg
- Iron: 1mg
Why These Vegan Banana Muffins Work Every Time
I’ve been baking for years, and I’ll tell you what makes these muffins special: they don’t pretend to be something they’re not. They’re not trying to be fancy French pastries or health food disguised as dessert. They’re honest, straightforward banana muffins that happen to be vegan.
The secret is in the technique—keeping everything simple and not overthinking it. Mash your bananas, mix your wet ingredients, gently fold in your dry ingredients, and bake. That’s it. No stand mixer required, no complicated steps, no ingredients you can’t pronounce.
I’ve made these with my kids, I’ve made them at 6 AM when I needed something quick for breakfast, and I’ve made them for friends who were skeptical about vegan baking. Every single time, they disappear faster than I can count.
The best part? They taste like actual banana muffins—not like a science experiment or a compromise. They’re moist without being gummy, sweet without being cloying, and have that perfect tender crumb that makes you reach for just one more.
If you’ve got three brown bananas on your counter right now, take this as your sign. Thirty minutes from now, your kitchen will smell amazing and you’ll have a batch of warm muffins to show for it. Trust me on this one.
Frequently Asked Questions
Can I use frozen bananas for these muffins?
Absolutely! Frozen bananas work great. Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen bananas tend to release more water, so you might end up with extra liquid—just pour off what you can. The muffins might be slightly denser but still delicious.
Do I need to use a flax egg or other egg replacer?
Nope! The bananas themselves act as a natural binder in this recipe, so you don’t need flax eggs, chia eggs, or any other egg replacer. This makes the recipe even simpler and perfect for those who don’t keep specialty ingredients on hand.
Can I make these oil-free?
Yes, you can substitute unsweetened applesauce for the oil in a 1:1 ratio. The muffins will be slightly denser and won’t stay quite as moist, but they’ll still be tasty. I’ve done this when I’m trying to lighten things up, and while they’re not quite as tender, they’re still completely satisfying.
Why are my muffins dense and heavy?
The most common culprit is overmixing the batter. Once you add the flour, you want to stir just until you don’t see dry flour anymore. Those few lumps you see? They’re perfectly fine and will bake out. Overmixing develops the gluten in the flour, which creates a tougher, denser texture. Another possibility is old baking powder or baking soda—make sure yours are fresh and active.
How do I know when the muffins are done?
The tops should be golden brown and spring back when you gently press them. A toothpick inserted into the center should come out with a few moist crumbs, but no wet batter. Start checking around 20 minutes since ovens vary. Overbaking will dry them out, so it’s better to check early and add time if needed.
