These vegan banana muffins are soft, buttery, and spiced with a pinch cinnamon. Enjoy them plain or mix in your favorite dairy-free chocolate chips.
Vegan Banana Muffin Recipe
In my last 21 years of parenting, I’ve been hit with difficult questions from my children. Some I could answer rather vaguely, others by being straight forward and sometimes, I just had to answer very strategically. For example, my kids (and I’m pretty sure MOST kids) like to raz one another over silly things and for a time, it was over “Favorites”. More specially, who was Nana & Papa’s favorite, Harmony’s favorite (that means Grandma in Korean), and then OUR favorite.
Of course, each of them felt deserving of such a title but I couldn’t quite designate a favorite child, much to their disapproval. However, my husband and I came up with a fluctuating favorite list. We let them know that we had no favorite but merely a “Favorite of the Day” child. The chosen was based on how helpful they were, how they interacted with one another, with us, their attitude and simply “just because”. They seemed to be happy with knowing that this would change daily and they all had a fair shot at it.
What I’ve come to find is that I also apply this mentality towards food. My favorites list changes; sometimes daily, sometimes seasonally, and sometimes with my mood. I tell you that, because I may write a post about my favorite cupcake or muffin and then a new post comes out claiming that to be my favorite – which is also true, but for a different reason.
So my “Favorite” Banana Muffin is one that I remade this week, and here is why:
- It is free of our common allergens such as dairy, eggs, nuts, soy and CAN be gluten free.
- They are Vegan.
- I cut the sugar in half and didn’t miss it at all.
- They are full of banana-y flavor.
- It was a fast and easy recipe for a delicious treat.
But best of all, they made my favorite kid of the day happy!
Ingredients in Vegan Banana Muffins
These delicious, banana muffins are not only dairy free, but seriously moist, flavorful without needing eggs or nuts either. Here’s what you need:
- Overripe bananas: make sure they’re spotty brown so that these muffins have the right amount of sweetness.
- Sugar: Sweetness. Don’t leave this out, but you can mix granulated sugar and brown sugar, if you want a stronger taste and darker color.
- Vanilla: always baking with vanilla for delicious flavor.
- Neutral Oil: a bit of oil makes these vegan banana muffins super moist. Feel free to sub melted vegan butter or and liquid coconut oil.
- Dairy free milk: I like to use Good Karma Flax Milk for a little extra flavor, but you can use any milk you’d like!
- Flour: I tested the recipe with both all-purpose flour and 1:1 Gluten free flour and LOVED both variations. Use whichever you prefer.
- Baking powder & Apple cider vinegar: to ensure that these bake up properly.
- Cinnamon & Nutmeg: a little spice to make them extra delicious.
- Salt: this will help pull the flavors together.
How to Mash Bananas
We always seem to have bananas that get ripe faster than we can eat them, so I started freezing them, right in the peel. It’s been a total game changer whenever I make banana cake, breakfast cupcakes, or banana bread. Just toss the entire banana, peel and all, in the microwave for 1 minute then squeeze right into your bowl. They basically come out mashed and its almost effortless.
If you don’t already have bananas frozen, simply toss the banana (without peel) into your mixing bowl and let the mixer do the mashing. Then add in the remaining ingredients according to the recipe. Easy Peasy and mess free!
How to Make the Ultimate Vegan Banana Muffins
- Preheat oven to 400 degrees F. Line muffin pans with nonstick cooking spray or line with muffin liners (you’ll need 2 pans to make 18 muffins). Either way I recommend using a little bit of nonstick cooking spray so they muffins will not stick to the liners or the pan.
- In a large bowl, mash bananas, then add non-dairy milk, oil, sugar, vinegar and vanilla until well combined. Add in flour, baking powder, spices and salt and use a wooden spoon to mix together until the batter is just combined.
- Divide batter evenly into muffin liners. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
- Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. These yummy banana muffins taste amazing while still warm or even better the next day (I like to pop them into the toaster oven to crisp up the top and warm the inside).
More Muffins Recipes You’ll Love
I hope you love these easy vegan muffins as much as my family does!
If you liked this recipe or have any questions, leave a comment down below and giving this recipe a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe!
As always, if you make something from the blog, be sure to tag @allergylicious on Instagram so I can see your creations. Also, follow along with me on Instagram, Pinterest, YouTube, and Facebook for more vegan & allergy friendly recipes you’ll love.
Your Vegan Banana Muffin Recipe
- 3 ripe Bananas, mashed (approx 1 1/4 cups)
- 1 cup dairy-free milk
- 1 cup Vegan granulated sugar
- 1/3 cup Neutral oil (or melted butter/coconut oil)
- 2 teaspoons Vinegar (white or apple cider)
- 1 tablepoon Pure vanilla extract
- 2 1/4 cups Unbleached all-purpose flour *
- 1 tablespoon Baking powder
- 3/4 tsp. Sea salt
- Optional : 3/4 cup vegan chocolate chips
- Preheat oven to 400. Line muffin pan with liners and lightly spray to prevent sticking.
- In a large bowl, mash bananas, then add dairy-free milk, oil, sugar, vinegar and vanilla. Mix until combined.
- Add flour, baking powder and salt then stir with a wooden spoon, just until combined. If using mix-ins, fold those in now.
- Scoop 1/4 C. batter into each muffin tin. Sprinkle with extra chocolate if using.
- Bake 20-25 minutes, or until center comes out clean. I prefer baking a little longer to get a little bit of crisp edges.
- Remove from oven and let cool slightly before eating.
*Can use Bob's Red Mill 1:1 GF flour blend OR gluten free flour of choice and but ADD 1 1/2 tsp Xanthan Gum if its not already included.
**Any dairy-free milk will work but I always use Good Karma Flax.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 187mgCarbohydrates: 33gFiber: 1gSugar: 18gProtein: 3g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.