Name: Quick & Easy Vegan Banana Muffins Recipe
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Cuisine: American
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; 2 1/4 cups all purpose flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 3/4 cup chopped walnuts or chocolate chips, plus more for sprinkling on top

Jump to Recipe· 4.8 from 15 reviews

If you’re looking for a cozy treat that’s not only delicious but also fuss-free, you’re in for a real delight with this Quick & Easy Vegan Banana Muffins Recipe. These muffins come together fast, require minimal ingredients, and yield soft, fluffy bites packed with banana goodness. Trust me, once you make them, you’ll want to keep this recipe in your arsenal for busy mornings or last-minute snacks.

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Why This Recipe Works

Simple Ingredients: You likely have everything on hand already, perfect for quick baking sessions.
Perfect Texture: Moist and fluffy muffins that hold up well without eggs or dairy.
Versatile Flavors: Easily customizable with walnuts, chocolate chips, or your favorite add-ins.
Fast Prep & Bake: From mixing to the oven in under 10 minutes, a huge time saver for busy days.

Quick & Easy Vegan Banana Muffins, vegan banana muffins, healthy banana muffin recipe, gluten-free banana muffins, breakfast banana muffins - A grey muffin tray holds twelve freshly baked muffins, each with a golden-brown top that is slightly rounded and textured with small cracks. Light tan chopped nuts are scattered on the surface of each muffin, adding a crunchy detail. The muffins sit in dark brown paper liners that are barely visible around the edges. The tray rests on a white marbled texture surface with a soft beige cloth partially visible on the left side. The light gently highlights the warm tones and textures of the muffins, making them look soft and fresh. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Quick & Easy Vegan Banana Muffins Recipe work harmoniously to create those melt-in-your-mouth muffin moments. The ripe bananas bring natural sweetness and moisture, while the apple cider vinegar reacts with baking powder for a lovely rise. Plus, choosing a neutral oil keeps things moist without overpowering flavors.

Quick & Easy Vegan Banana Muffins, vegan banana muffins, healthy banana muffin recipe, gluten-free banana muffins, breakfast banana muffins - Flat lay of ripe yellow bananas with smooth peels, a small pile of golden brown chopped walnuts showing their rough texture, a glass jug of creamy white non-dairy milk, a small heap of white all-purpose flour dusted softly, a mound of light brown granulated sugar with sparkling crystals, a dark amber bottle of vanilla extract catching the light, and a spoonful of golden canola oil glistening slightly, all naturally arranged with a touch of green from fresh vanilla beans or cinnamon sticks for contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Ripe Bananas: These add natural sweetness and act as the binder replacing eggs. Use bananas that are well spotted for best flavor and mashability.
Non-Dairy Milk: Unsweetened soy or almond milk works great here, adding moisture without extra sugar.
Canola Oil: Keeps muffins tender and moist; you can substitute with other neutral oils or even applesauce for less fat.
Granulated Sugar: Adds sweetness and helps with browning – you can lightly reduce if you prefer a less sweet muffin.
Apple Cider Vinegar: Reacts with baking powder to give muffins a light and airy rise.
Vanilla Extract: Enhances the natural flavors and gives warmth to each bite.
All-Purpose Flour: The structure builder here; you can substitute with whole wheat or gluten-free blends.
Baking Powder: The leavening agent that makes those muffins rise nice and fluffy.
Salt: Balances sweetness and enhances overall flavor.
Chopped Walnuts or Chocolate Chips: Optional add-ins that bring crunch or decadent pockets of chocolate – totally up to your mood!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Quick & Easy Vegan Banana Muffins Recipe is how adaptable it is. I often switch up the add-ins based on what I have – sometimes walnuts for crunch, or chocolate chips when I’m craving a sweet treat, and even spices like cinnamon or nutmeg to warm it up.

Walnuts or Pecans: I love adding walnuts for that crunchy texture; pecans work beautifully too and add a buttery note.
Chocolate Chips: For a dessert vibe, chocolate chips turn these muffins into a decadently easy snack.
Spices: Adding a teaspoon of cinnamon or pumpkin pie spice can give a seasonal twist that’s cozy and delicious.
Flour Variations: I’ve successfully used white whole wheat flour to add fiber without sacrificing softness.

Step-by-Step: How I Make Quick & Easy Vegan Banana Muffins Recipe

Step 1: Prep Your Oven and Muffin Pan

Start by preheating your oven to 400°F – the high heat ensures a golden, slightly crisp top that I adore. While the oven warms up, line your muffin tin with paper liners and give them a light spray of oil. This helps the muffins release easily and keeps the bottoms from sticking.

Step 2: Mash the Bananas

Grab your ripest bananas – I mean really ripe, with brown spots all over. Mash them in a large mixing bowl until smooth; you want around 1 1/4 cups of mashed banana, which is about 2 large or 3 small bananas. Pro tip: don’t worry if it’s a little lumpy, that adds charm to the muffins.

Step 3: Mix Wet Ingredients

Add the non-dairy milk, canola oil, sugar, apple cider vinegar, and vanilla extract to the bananas. Whisk everything together till you get a smooth, unified batter. This is the fun part where the magic starts as the vinegar begins reacting with the baking powder.

Step 4: Incorporate Dry Ingredients

Next, add the all-purpose flour to the wet mixture. Sprinkle baking powder and salt on top of the flour before gently folding everything together with a large spoon. Don’t over-mix here; you’ll still see a few small lumps, and that’s perfectly okay. Over mixing can make your muffins dense.

Step 5: Fold in the Add-ins

Now for the fun part: fold in chopped walnuts or chocolate chips, whichever you’re feeling today. Carefully incorporate them without smashing the muffin batter.

Step 6: Fill Muffin Liners and Bake

Using a 1/4 cup measuring cup, scoop the batter into each muffin liner until almost full. If you want, sprinkle a few extra walnuts or chocolate chips on top for a nice finish. Then, pop the pan in the oven and bake for 20-24 minutes. When the tops turn golden and a toothpick inserted comes out clean, they’re ready!

Step 7: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes – this helps them set up a bit so they don’t crumble. Then transfer them to a cooling rack and try not to devour them all at once!

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Pro Tips for Making Quick & Easy Vegan Banana Muffins Recipe

Ripe Bananas are Key: The riper, the better for natural sweetness and moisture; don’t use green or just yellow bananas.
Don’t Overmix Batter: Leave some lumps to keep muffins tender and fluffy, as over mixing toughens gluten.
Use Fresh Baking Powder: Old baking powder loses effectiveness, so make sure yours is fresh for good rise.
Line Your Muffin Tin: It prevents sticking and makes cleanup effortless, which I always appreciate.

How to Serve Quick & Easy Vegan Banana Muffins Recipe

Quick & Easy Vegan Banana Muffins, vegan banana muffins, healthy banana muffin recipe, gluten-free banana muffins, breakfast banana muffins - A white bowl lined with a soft beige cloth holds a pile of golden brown muffins with slightly domed tops. Each muffin is in light beige paper cups and sprinkled with small pieces of walnuts on the top, giving a rough texture. Around the bowl on a white marbled surface, there are a few loose walnuts and bananas visible, adding natural color contrasts. The muffins appear moist with a lightly browned crust. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple and sprinkle a few extra walnuts or chocolate chips on top before baking, which gives a nice inviting look. Sometimes, I like a light dusting of powdered sugar once cooled for a little extra charm, especially for brunch guests.

Side Dishes

These muffins pair wonderfully with a cup of freshly brewed coffee or tea. For something heartier, serve alongside a fresh fruit salad or a dollop of your favorite vegan yogurt – it balances out the sweetness perfectly.

Creative Ways to Present

For special occasions, I like arranging the muffins in a rustic basket lined with a colorful napkin. Adding edible flowers or a drizzle of vegan glaze can elevate the presentation instantly – your guests will think you spent hours on them!

Make Ahead and Storage

Storing Leftovers

I store any leftover muffins in an airtight container at room temperature for up to 2 days, though honestly, they rarely last that long in my house. If I know I won’t eat them quickly, I pop them in the fridge, which keeps them fresh for about 4-5 days.

Freezing

One of my favorite hacks is freezing these banana muffins! After they cool completely, I place them in a freezer bag and pull one out whenever I want an easy vegan snack. They keep beautifully frozen for up to 3 months without losing texture or flavor.

Reheating

To reheat, I usually pop a frozen muffin in the microwave for about 20-30 seconds or until warm. Alternatively, warming them in a toaster oven keeps the outside slightly crisp while the inside stays soft.

FAQs

Can I use other types of flour in this recipe?

Absolutely! While the recipe calls for all-purpose flour, I’ve had great success swapping in white whole wheat or gluten-free blends. Just keep an eye on moisture levels, as some flours absorb more liquid than others.
What can I substitute for canola oil?

You can use any neutral-tasting oil like vegetable or sunflower oil. For a lower-fat option, try unsweetened applesauce, which also adds natural sweetness while keeping muffins moist.
How do I know when the muffins are done?

The easiest way is to insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, they’re perfectly baked. Watch for golden tops and slightly springy texture when touched gently.
Can I make this recipe nut-free?

Definitely! Simply skip the walnuts or swap them out for seeds like pumpkin or sunflower seeds for a nut-free crunch. Chocolate chips are also a safe and tasty alternative if you want some texture.
Is there a way to make these muffins sweeter or less sweet?

Yes! Adjust the sugar amount to your preference—reduce it slightly if your bananas are very ripe for a milder sweetness, or add a tablespoon more sugar or maple syrup if you want them sweeter.

Final Thoughts

This Quick & Easy Vegan Banana Muffins Recipe holds a special spot in my kitchen because it’s so forgiving and accessible, yet yields such satisfying results. It’s the kind of recipe I turn to when I want a warm, homemade treat without spending hours prepping. I hope you give it a try and find as much joy in making (and eating!) these muffins as I do. You’ll soon see—they’re your new go-to whenever life calls for vegan comfort food that comes together quickly and tastes fantastic.