Quick & Easy Vegan Banana Muffins Recipe
These Quick & Easy Vegan Banana Muffins are moist, flavorful, and perfect for a healthy snack or breakfast. Made with ripe bananas, non-dairy milk, and a blend of simple pantry ingredients, they come together quickly with no eggs or dairy, making them a delicious vegan treat. The addition of walnuts or chocolate chips adds a delightful texture and extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 18 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Wet 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
Dry Ingredients
- 2 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
Add-ins
- 3/4 cup chopped walnuts or chocolate chips (plus more for sprinkling on top)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees F (204 degrees C). Line a standard muffin pan with paper liners and lightly spray them with oil to ensure the muffins don’t stick.
- Mash Bananas: In a large mixing bowl, mash the bananas thoroughly until smooth. Measure out 1 1/4 cups of mashed banana to use for the recipe.
- Combine Wet Ingredients: Add the non-dairy milk, canola oil, granulated sugar, apple cider vinegar, and vanilla extract to the mashed bananas. Whisk together until the mixture is well combined and smooth.
- Add Dry Ingredients: To the wet mixture, add the all-purpose flour. Sprinkle the baking powder and salt evenly on top of the flour. Using a large spoon, gently stir the mixture until just combined. Do not overmix; it’s okay for there to be small lumps in the batter.
- Incorporate Add-ins: Fold in the chopped walnuts or chocolate chips gently into the batter. Be careful to distribute them evenly without overworking the mixture.
- Fill Muffin Liners: Using a 1/4 cup measuring cup, scoop the batter into the prepared muffin liners, filling them almost to the top. Optionally, sprinkle additional walnuts or chocolate chips on top of each muffin for extra texture and flavor.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 20 to 24 minutes. The muffins should be golden brown on top, and a toothpick inserted in the center should come out clean when they are done.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes after baking. Then transfer them to a cooling rack to cool completely. Enjoy your fresh, vegan banana muffins!
Notes
- You can substitute the walnuts with pecans or leave them out for nut-free muffins.
- Using overripe bananas will intensify the banana flavor and sweetness.
- Non-dairy milk options such as almond, soy, or oat milk work equally well.
- Ensure not to overmix the batter to keep the muffins tender and moist.
- These muffins freeze well for up to 3 months; thaw at room temperature before serving.
