These vegan banana bread muffins are moist, delicious and so easy. You’ll also have the best smelling house on the block when you make them!
There is nothing that smells better than banana bread when it’s baking.
Even if these vegan banana bread muffins were not delicious (but oh wow they are), just the smell of them baking would be reason enough to make them.
Your house smells like a dream for a few hours after baking these babies.
And there is nothing better than slathering on some vegan butter and eating them warm from the oven.
We’re big fans of vegan banana bread around these parts, so I knew that vegan banana bread muffins would also be a surefire hit. And they were!
These muffins are basically banana bread in muffin form. Basically? Hmm, no, make that exactly. They are exactly banana bread in muffin form.
Ingredients You’ll Need:
Ingredient Notes
- Walnuts – are optional but delicious chopped up and mixed into the batter. Alternatively you can use pecan nuts.
- Bananas – should be ripe and spotty!
- Coconut oil – can be switched for vegan butter in the same quantity.
- Soy milk – can be switched for a different non-dairy milk.
How To Make Vegan Banana Bread Muffins
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift the flour into a mixing bowl and add the light brown sugar, baking powder, salt and cinnamon. Mix together.
- Add the banana to a blender along with the soy milk and the coconut oil. Blend until smooth.
- Pour the blended mix over the dry ingredients and mix in.
- Add the chopped walnuts and fold them into the batter.
- Spray a muffin tray with non-stick spray and then divide the batter evenly between the muffin partitions. Add some extra chopped walnuts directly to the top of the muffins.
- Place into the oven and bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Allow to cool in the tray for a few minutes and then remove from the muffin tray and transfer them to a wire cooling rack.
Recipe Tips
Measure the flour correctly. The correct way to measure flour is to use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively, weigh it on a food scale.
Measure the banana correctly. If you have a food scale, then you can just weigh the peeled banana to get the correct amount. If you don’t have a scale then the best way to measure would be to mash the banana and measure it out in cups. This recipe uses 1 and 1/2 cups mashed banana or 337g.
Mash or blend. We love blending up the banana, coconut oil and non-dairy milk in this recipe as it results in a very smooth batter and even distribution of that banana flavor. However, if you prefer not to get your blender involved, you can simply melt the coconut oil, mash it in with your banana and add to the mixing bowl along with the non-dairy milk.
Storing and Freezing
These vegan banana bread muffins are at their absolute best when fresh. However, they do keep pretty well for 3-4 days in an airtight container at room temperature.
If you want to keep them longer than that, then store them in the fridge (covered) for up to a week. You can then pop them in the microwave for 10-15 seconds to gently heat before serving.
They are also freezer friendly for 2-3 months. Thaw in the fridge.
More Vegan Muffins
- Vegan Blueberry Muffins
- Vegan Chocolate Chip Muffins
- Vegan Banana Chocolate Chip Muffins
- Vegan Apple Muffins
- Vegan Chocolate Muffins
- Vegan Pumpkin Muffins
Did you make this recipe? Be sure to leave a comment and rating below!
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Vegan Banana Bread Muffins
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 12
- Diet: Vegan
Description
These vegan banana bread muffins are moist, delicious and so easy. You’ll also have the best smelling house on the block when you make them!
Ingredients
- 2 cups (250g) All Purpose Flour*
- 1 cup (200g) Light Brown Sugar
- 3 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1 and 1/2 cups Mashed Ripe Banana (or 337g peeled weight)*
- 1/2 cup (120ml) Soy Milk (or other non-dairy milk)
- 1/4 cup (55g) Coconut Oil*
- 1 cup (100g) Walnuts (chopped, plus more to place directly on top of the muffins before baking)*
Instructions
- Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray. Set aside.
- Sift the flour into a mixing bowl and add the light brown sugar, baking powder, salt and cinnamon. Mix together.
- Add the banana to a blender along with the soy milk and the coconut oil. Blend until smooth.
- Pour the blended mix over the dry ingredients and mix in.
- Add the chopped walnuts and fold them into the batter.
- Divide the batter evenly between the muffin partitions of your prepared muffin tray. Add more chopped walnuts directly to the top of the muffins.
- Place into the oven and bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow the muffins to cool in the tray for a few minutes and then remove them from the muffin tray and transfer them to a wire cooling rack.
Notes
*Measure the flour correctly. The correct way to measure flour is to use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively, weigh it on a food scale.
*Measure the banana correctly. If you have a food scale, then you can just weigh the peeled banana to get the correct amount. If you don’t have a scale then the best way to measure would be to mash the banana and measure it out in cups. This recipe uses 1 and 1/2 cups mashed banana or 337g.
*Coconut oil can be switched for vegan butter in the same quantity.
*Walnuts are entirely optional. You can leave them out or swap them for pecans.
*Mash or blend. We love blending up the banana, coconut oil and non-dairy milk in this recipe as it results in a very smooth batter and even distribution of that banana flavor. However, if you prefer not to get your blender involved, you can simply melt the coconut oil, mash it in with your banana and add to the mixing bowl along with the non-dairy milk.
*Storing and Freezing: The muffins are at their BEST on the day of baking, but leftovers can also be stored in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. They are also freezer friendly for 2-3 months.
*This recipe was first published in February 2017. It has been updated with new photos and extra tips.
- Category: Dessert, Breakfast
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Muffin (of 12)
- Calories: 254
- Sugar: 19.7g
- Sodium: 181mg
- Fat: 9.4g
- Saturated Fat: 3.4g
- Carbohydrates: 40g
- Fiber: 2.1g
- Protein: 4.1g
Keywords: vegan banana bread muffins
Can I use regular vegetable oil instead of coconut? xo
I think it should be fine. 🙂
Made these to use up some extra bananas. Subbed frozen blueberries for the walnuts (hubby allergic) at my 5-yr old’s suggestion. They both devoured them! Making again next week for school breakfast. Thanks!
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Wonderful! Blueberries sounds like a wonderful addition! Thanks for sharing. 🙂
I did not have the extra banana but they still turned out moist and delicious! Yes you are so right about the smell! My house smelled amazing! I am not a Vegan but my husband is for just a few months now and he loved the muffins. I will definitely make these again. Thanks for sharing your recipe!
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That’s wonderful Sarah! Thanks for posting! 🙂
Making these for the second time again without flax but with an extra banana. I sprinkled a bit of brown sugar on top of about half of the muffins. Can’t wait until the oven timer goes off!
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I don’t have flax eggs. Is there something else I can substitute it with?
You can try leaving it out and just using 3 Tbsp extra mashed banana or if you have chia seeds on hand you can make a chia egg the same way you make a flax egg. The best results would be from using a flax egg though because that’s how the recipe has been tested.
This recipe sounds great. The only thing is I don’t use oil so do you think it would still turn out ok if I omit the coconut oil?
You could try substituting a little applesauce or extra banana for the oil?
Awesome! Thank you for responding so quickly. I will make it this weekend. 🙂
I’ve made this twice and it’s amazing! I used regular oil instead of olive oil and left out the walnuts just because I didn’t have any. I’ve found it only needs like thirty two minutes. Can’t wait to try your other recipes!
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Wonderful Julie! Thanks so much for sharing! 🙂
Easy to make and delicious!!
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Wonderful to hear that, thanks Susan! 🙂
I made these today and although I had all the ingredients I exchanged one of them and another for the half.
I used RAW Organic Coconut Sugar instead of the Brown Sugar and replaced HALF of the All Purpose Flour with Oat Flour.
They turned out great! (pity I can’t post pictures)
I think next time I’m going to use the full 250 grams of Oat Flour.
By the way, I’m using a Hot air oven at 170 degrees celsius.
Greetz, Kath
Netherlands
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Good to know that oat flour worked well! Thanks for sharing!
I was able to post a picture on Pinterest!
https://www.pinterest.com/pin/ARjebONQTzRP6wnAHk7m1-pBKANCGrxM8asiV0B3vqin_g-uIUp6qHU/
Oh fantastic! Great pic! I didn’t know about that feature on Pinterest! ??
Have you tested this recipe at all with Oat flour? Or is there any reason you think the results would be less than optimal?
I haven’t – it might work fine! If you try it let us know how it works out. ?
These turned out really good! I added a cap full of vanilla flavor to the banana mixture. And used pecans instead of walnuts. Never used a blender for the banana mix bfr, that was genius. Will be making again!
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Awesome!! ? Thanks for sharing!
What can i substitute for the flaxseed meal? I’m new to veganisim and only have flaxseeds but not flaxseed meal..
You can grind them up yourself into flaxseed meal if you have a grinder. Otherwise you could use a 1/4 cup of applesauce as a substitute or a bit more banana (around 1/4 cup mashed would be a substitution).
Hi! I am doing a cooking challenge at my school where we must use four required ingredients: bell peppers, lemons, flax seed, and rice. I wish to make a vegan dessert, and I love this recipe idea! Although being that I have to include these items, I need advice, and I already have an idea for the lemons. Can you give me advice for incorporating the other three ingredients into this recipe? I am assuming removing bananas would be the first step. Can rice be put in batter at all? Or will that ruin the layout?
Thank you so much!
Hey Ashlee! I don’t think this would be a good recipe to use with those ingredients. I think with those choices I would be leaning more towards a savory recipe, like maybe a fried rice with lemon in the sauce. Or if you want muffins then maybe some savory muffins. Sorry I don’t have any other advice! Best of luck with it!
Just made these again today. only had half cup of walnuts so tossed in half cup of vegan chocolate chips. My husband, a non-vegan, actually requested these muffins after he scoffed a bunch the first time I made them. These are great and versatile!!
Cool! Chocolate chips is a great idea!
I made these today as I had all the ingredients and I was wanting something sweet to eat. I must’ve thrown away my muffin tin when I purchased silicone liners so I used those. No problems popping them out when they were still hot. I’ve eaten three already within the hour. So my only complaint is that they’re just too good. Don’t make these if you don’t want to eat all of them!!!! ??
Hahaha, I know what you mean! They’re just tooo good! Thanks for posting!
Made these tonight with my granddaughter and they were delicious! This recipe is a keeper! Thank you~M
Lovely! So glad to hear! ?
Fresh and delicious!
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