Description

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 simple pantry ingredients, they are dairy-free, egg-free, and can be easily customized with walnuts or chocolate chips. Ready in under 40 minutes, they are great for meal prep or freezing for later enjoyment.

Ingredients

Scale

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

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Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 400 degrees Fahrenheit. Line a standard muffin pan with liners and lightly spray them with oil to prevent sticking.
Mash the Bananas: In a large mixing bowl, mash the bananas thoroughly. Measure to ensure you have about 1 1/4 cups of mashed banana for the recipe.
Mix Wet Ingredients: To the mashed bananas, add the non-dairy milk, canola oil, granulated sugar, apple cider vinegar, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
Add Dry Ingredients: Add the all purpose flour to the wet mixture. Sprinkle the baking powder and salt on top of the flour. Use a large spoon to gently stir the ingredients together until just combined. It’s important not to overmix; a few small lumps are fine.
Fold in Add-ins: Gently fold in the chopped walnuts or chocolate chips, if using. This adds texture and flavor to your muffins.
Fill Muffin Cups: Using a 1/4 cup measuring cup, fill each muffin liner almost to the top with batter. Sprinkle additional walnuts or chocolate chips on top if desired for garnish.
Bake the Muffins: Bake the muffins for 24 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy warm or at room temperature.

Notes

Any non-dairy milk can be used; unsweetened soy milk is recommended for best results.
You may substitute some or all of the oil with additional mashed banana or applesauce for a healthier option.
For a different texture or dietary needs, substitute the all purpose flour with white whole wheat, whole wheat pastry flour, or a gluten-free flour blend.
These banana muffins freeze well; store in a freezer bag and thaw individual muffins as needed for a convenient treat.

Nutrition

Serving Size: 1 muffin
Calories: 180 kcal
Sugar: 12 g
Sodium: 150 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg