These Vegan Banana Muffins are fluffy, moist, and perfectly spiced with cinnamon! Enjoy them plain or with added chopped nuts and chocolate chips! All you need is one bowl, ripe bananas, and some basic pantry ingredients to get started!
Everyone ends up with extra bananas sometimes!! And those dark spotty ones that no one wants to eat? This recipe is calling their name! Similar to my vegan banana bread recipe, but with a slightly healthier twist, these muffins are perfect for breakfast, a snack, or light dessert.
How to make Vegan Banana Muffins:
Preheat your oven to 375 degrees.
Start by mashing bananas with a fork or potato masher in the bottom of a medium sized mixing bowl. Add wet ingredients plus flax seed meal and sugar and whisk together (Photos 1 & 2).
Add flour to bowl. Measure baking powder, salt, and cinnamon on top of the flour. Whisk all together until well incorporated (Photo 3). Avoid over-mixing! Now fold in chocolate chips and chopped walnuts (if using) (Photo 4).
Spray muffin pan with nonstick spray or use paper liners. Spoon batter into liners filling almost all the way to the top.
Bake in the oven for 25-30 minutes or until tops of muffins begin to turn lightly golden brown.
Loving bananas:
Bananas are seriously the best friend of the healthy vegan! Not only do ripe bananas have a naturally sweet taste, but they also help replace the binding action of eggs in many traditional recipes. Just remember to let your bananas get nice and spotty for the sweetest and best muffins! If you have extra spotty bananas to use up maybe whip up a batch of these three ingredient Banana Oat Cookies, or this amazing Cocoa-Banana Chia Seed Pudding.
How many Bananas do I need?
For this recipe you’ll need 1 cup of mashed banana. That is about 3 small or 2 large bananas. If you end up with a little more mashed banana than this recipe calls for, just reduce the coconut milk amount by the amount of extra mashed banana that you have and everything will turn out right!
Saving Banana Muffins for later:
These muffins are absolutely amazing fresh out of the oven but they also keep well covered (once completely cooled) on the counter for a day or two. Keep in the fridge for up to five days or throw them in the freezer for up to 4 months! Just thaw out in the fridge overnight or pop them in the microwave for a few seconds and enjoy!
Special Ingredient info:
Why apple cider vinegar? Apple cider vinegar helps boost the effectiveness of baking powder giving these muffins nice loft and a wonderful crumb!
Can I sub the non-dairy milk for the Canned Coconut Milk? You can sub other non-dairy milk in place of canned coconut milk, but since this recipe uses a fairly small amount of oil (1/4 cup of oil for 18 muffins!), the higher natural fat content of canned coconut milk helps keep that perfect texture!
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Vegan Banana Nut Muffins
Ingredients
- 1 cup mashed banana 2 large or 3 small bananas
- 1 cup canned coconut milk
- 1/4 cup neutral oil canola or vegetable
- 1/2 cup granulated sugar
- 1/2 cup agave syrup
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
- 1 1/2 Tbsp flax seed meal
Dry Ingredients:
- 2 1/2 cups unbleached white flour
- 1 tsp ground cinnamon
- 4 tsp baking powder
- 1/2 tsp salt
Optional Add-ins:
- 1/2 cup chopped walnuts
- 3/4 cup chocolate chips vegan
Instructions
- Preheat your oven to 375 degrees.
- Start by mashing bananas with a fork or potato masher in the bottom of a medium sized mixing bowl. Â Add wet ingredients plus flax seed meal and sugar and whisk together.
- Add flour to bowl. Measure baking powder, salt, and cinnamon on top of the flour. Â Whisk all together until well incorporated. Â Avoid over-mixing! Â Now fold in chocolate chips and chopped walnuts (if using).
- Spray muffin pan with nonstick spray or use paper liners. Â Spoon batter into liners or space, filling almost all the way to the top (about 1/3 cup per muffin liner).
- Bake in the oven for 25-30 minutes or until tops of muffins begin to turn light golden brown. Â
Notes
- How Many Bananas Do I Need?  For this recipe you’ll need about 1 cup of mashed banana.  That is about 3 small or 2 large bananas.  If you end up with a little more mashed banana than this recipe calls for, just reduce the coconut milk amount by the amount of extra mashed banana that you have and everything will turn out right!
- Muffin Storage Directions: These muffins absolutely amazing fresh out of the oven but they also keep well covered (once completely cooled) on the counter for a day or two.  Keep in the fridge for up to five days or throw them in the freezer for up to 4 months!  Just thaw out in the fridge overnight or pop them in the microwave for a few seconds and enjoy!
- Why apple cider vinegar? Â Apple cider vinegar helps boost the effectiveness of baking powder giving these muffins nice loft and a wonderful crumb!
- Can I sub the non-dairy milk for the Canned Coconut Milk?  You can sub other non-dairy milk in place of canned coconut milk, but since this recipe uses a fairly small amount of oil (1/4 cup of oil for 18 muffins!), the higher natural fat content of canned coconut milk helps keep that perfect texture!
Hmmm, these are so yummy. I’m so glad I found your recipe. Since Seth and I don’t use vinegar I substituted it with lemon and it turned out well… very moist and oh so delicious. Thanks again.
Thanks so much for the comment! So glad you liked it and lemon juice is a great sub!!
Wow…. I’ll have to say these are probably the best vegan muffins I’ve ever had. SO good!
Thanks for the comment! So glad you like them!