Simple Vegan Banana Bread Muffins are one of my go-to recipes when I want a quick, healthy, and comforting breakfast. I love how easy they are to make, with just one bowl and a handful of ingredients. The best part? Simple Vegan Banana Bread Muffins are completely plant-based, so I don’t have to worry about dairy or eggs. They’re packed with natural sweetness from the ripe bananas, and the texture is always perfectly moist. Whether you’re new to vegan baking or a seasoned pro, these muffins never disappoint.
Mixing Up the Ingredients
To make Simple Vegan Banana Bread Muffins, I start by mashing ripe bananas until I’ve got about 1 ¼ cups. I love the smell of mashed bananas — it’s the perfect hint of sweetness. Then, I mix in the non-dairy milk, canola oil, granulated sugar, apple cider vinegar, and a splash of vanilla extract. The combination is so aromatic, I can’t wait to get these muffins in the oven! Once everything is whisked together, I add in the dry ingredients — flour, baking powder, and a pinch of salt. The dough comes together so easily, and that’s when I can fold in some walnuts or chocolate chips for extra crunch and sweetness.
Baking Time!
Now comes the fun part: baking the Simple Vegan Banana Bread Muffins! I scoop the batter into my muffin tin, filling each liner almost to the top. I sprinkle a few more walnuts or chocolate chips on top, just for a little extra visual appeal. Then, into the preheated oven they go, and I can already tell they’re going to be amazing. As they bake, the kitchen fills with the warm, comforting scent of bananas and vanilla. I set a timer for 20 minutes, and by the time they’re done, I can’t resist taking a peek — they’re golden brown and perfect!
A Wholesome Snack or Breakfast
I always let my Simple Vegan Banana Bread Muffins cool for a few minutes before I dig in, but it’s hard to wait! These muffins are soft, moist, and so full of flavor. They make the perfect breakfast when paired with a hot cup of tea or coffee. I often have them as a snack in the afternoon too. I love how customizable they are, so I can change up the mix-ins to suit my mood. These muffins are truly a crowd-pleaser, and they’ve become a staple in my weekend routine.
Table of Contents
Chef’s Notes- Simple Vegan Banana Bread Muffins
- Banana Selection: Use very ripe bananas for the best flavor and sweetness. The bananas should have brown spots and be soft, making them easy to mash.
- Do Not Overmix: After adding the dry ingredients, mix only until combined. Overmixing can lead to dense muffins. A few lumps are perfectly fine!
- Customize Add-ins: Feel free to swap out walnuts or chocolate chips with other add-ins like dried fruit (raisins, cranberries) or seeds (pumpkin, sunflower) for a unique twist.
- Moisture Boost: If you prefer an even moister muffin, consider adding 1/4 cup of applesauce or mashed avocado to the batter.
- Sugar Options: For a less refined option, swap the granulated sugar with coconut sugar or maple syrup. Adjust the liquid content accordingly if you use a liquid sweetener.
- Flour Alternatives: For a gluten-free version, use a gluten-free flour blend that includes xanthan gum. You may need to adjust the liquid amounts slightly, as gluten-free flour can absorb more moisture.
- Baking Temperature: If you’re unsure about the baking time, start checking the muffins at 20 minutes. Every oven varies slightly in temperature, and you don’t want to over-bake them.
- Storage: These muffins store well in an airtight container for up to 3-4 days. They can also be frozen for up to 3 months. Simply thaw and enjoy!
Simple Vegan Banana Bread Muffins
Indulge in the delightful simplicity of our Simple Vegan Banana Bread Muffins! Perfectly moist and bursting with natural banana sweetness, these muffins are a breeze to whip up with just one bowl. Ideal for a wholesome weekend breakfast or a satisfying snack, you can easily customize them with your favorite add-ins like chopped walnuts or rich chocolate chips. Whether you’re new to vegan baking or a seasoned pro, these muffins promise a delicious and healthy treat that everyone will love. Get ready to elevate your morning routine with this irresistible recipe!
4
muffins10
minutes24
minutes864
kcal5
minutes39
minutesKeep the screen of your device on
Ingredients
1 1/4 cups mashed ripe bananas from 2 large or 3 small bananas
1 cup non-dairy milk your preferred type
1/3 cup canola oil for moisture
1 cup granulated sugar
2 tsp apple cider vinegar
1 tbsp pure vanilla extract for flavor
2 1/4 cups all-purpose flour
1 tbsp baking powder
3/4 tsp salt
3/4 cup chopped walnuts or chocolate chips with extra for topping as desired
- Alternative Ingredients:
Non-dairy milk: Substitute almond milk soy milk, or oat milk for non-dairy milk.
Canola oil: Use coconut oil or vegetable oil in place of canola oil.
Granulated sugar: Replace with coconut sugar or maple syrup instead of granulated sugar.
Apple cider vinegar: Use lemon juice as an alternative to apple cider vinegar.
All-purpose flour: Substitute with white whole wheat flour whole wheat pastry flour, or a gluten-free flour mix for all-purpose flour.
Walnuts: Replace with pecans or almonds instead of walnuts.
Chocolate chips: Use dairy-free chocolate chips or raisins as a substitute for regular chocolate chips.
Directions
- Preparation Setup – Begin by heating your oven to 400°F. Prepare a standard muffin tin by lining it with paper liners and lightly spraying them with oil to prevent sticking.
- Combine Wet Ingredients – In a large mixing bowl, thoroughly mash the bananas until smooth, ensuring you have approximately 1 1/4 cups of mashed banana. Add the non-dairy milk, canola oil, granulated sugar, apple cider vinegar, and vanilla extract to the bowl. Whisk the mixture until all ingredients are well integrated, which should take about 2 minutes.
- Incorporate Dry Ingredients – Gradually add the all-purpose flour to the wet mixture, then evenly sprinkle the baking powder and salt over the flour. Using a large spoon, gently stir the mixture until just combined, being careful not to overmix; a few small lumps are acceptable.
- Add Mix-ins – Carefully fold in the chopped walnuts or chocolate chips into the batter, ensuring even distribution without overworking the dough.
- Portion and Bake – Using a 1/4 cup measuring tool, distribute the batter into the prepared muffin liners, filling each almost to the top. Optionally, sprinkle additional walnuts or chocolate chips on each muffin for extra flavor and visual appeal.
- Baking Time – Place the muffin tin in the preheated oven and bake for 20-24 minutes, or until the muffins turn golden brown on top and a toothpick inserted into the center comes out clean.
- Cooling Process – Allow the muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack to finish cooling completely.
Equipment
- mixing bowls
- measuring cups and spoons
Notes
- To ensure your muffins remain moist, make sure not to overmix the batter once the dry ingredients are added. For a richer flavor, consider using brown sugar instead of granulated sugar. These muffins pair wonderfully with a hot cup of coffee or tea and make a great grab-and-go breakfast option. You can also serve them alongside a fresh fruit salad or a drizzle of maple syrup for added sweetness. Feel free to experiment with different mix-ins such as dried cranberries, shredded coconut, or a sprinkle of cinnamon for extra flavor complexity.
Nutrition Facts
- Calories: 864kcal
- Fat: 32g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 420mg
- Potassium: 732mg
- Carbohydrates: 112g
- Fiber: 4g
- Sugar: 56g
- Protein: 12g
- Vitamin A: 248IU
- Vitamin C: 8mg
- Calcium: 220mg
- Iron: 4mg
FAQ- Simple Vegan Banana Bread Muffins
Can I use a different oil in this recipe?
Yes, you can substitute canola oil with coconut oil or vegetable oil. Coconut oil will add a slight coconut flavor to the muffins, which can complement the banana flavor beautifully.
Can I make this recipe gluten-free?
Absolutely! Use a gluten-free flour blend in place of all-purpose flour. Be sure to use one that contains xanthan gum to help with the texture. You may need to slightly adjust the liquid to get the right batter consistency.
How ripe should my bananas be?
The riper the better! Look for bananas that are full of brown spots. This indicates the banana is extra sweet and soft, making it perfect for mashing into the batter.
How can I make these muffins less sweet?
If you prefer a less sweet muffin, you can reduce the sugar amount by about 1/4 cup. You can also substitute with a natural sweetener like maple syrup or stevia.
Can I freeze these muffins for later?
Yes, these muffins freeze beautifully. Simply place them in a freezer-safe bag or container once fully cooled, and they will stay fresh for up to 3 months. To enjoy, just thaw them at room temperature or heat them in the microwave for a warm treat.
