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 ½ 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!
Vegan Banana Bread Muffins
Ingredients
- 2 cups All Purpose Flour (250g)
- 1 cup Light Brown Sugar (200g)
- 3 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 ½ cups Mashed Ripe Banana or 337g peeled weight
- ½ cup Soy Milk (120ml) or other non-dairy milk
- ¼ cup Coconut Oil (55g)
- 1 cup Walnuts (100g) 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 ½ 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.
Made these yesterday and it’s taking all my will power not to eat them all! They are the BEST vegan banana bread muffins I have ever eaten! Even my husband loved them and he is not much on vegan muffins. Thanks so much for the “details” in your notes. This is very helpful for those of us who don’t bake a lot.
Thanks so much Deborah!
I used vegan spread instead of coconut oil and pecans instead of walnuts and they are delicious! Much richer and more flavoursome than the “healthified” low fat banana bread recipes I normally use, and the nuts really add something extra. Well worth the extra calories I say! Thank you for another delicious recipe ????
Thanks so much Katie! 🙂
Hi, where do you find all purpose flour in SA? Which brand is it? Can I use cake flour? Can’t find all purpose in Namibia ????????. Will the measurement be the same with cake flour. Thanks a mill. Can’t wait to try these!
Hi Isabella in South Africa all purpose is called ‘cake wheat flour’. All the best! 🙂
Super thanks! I was never sure about that. Making these today!
Hi, can I use almond flour with this recipe?
Thanks
Hi Valerie, no almond flour doesn’t work well at all as a direct swap for all purpose.
Hi Alison, what’s the difference texture wise between these vegan banana bread muffins and your vegan banana muffins?
There’s no major difference! Either/or recipe comes out well so whichever one appeals to you more. 🙂
I have tried banana bread 3times and whole wheat bread 2 times, everytime they turned out absolutely perfect. Thank you so much for making my life so easy and happy. God Bless You.
These muffins look incredible. I’ve heard that bananas can be an egg substitute. How much of a difference will the flax egg make in this recipe? I’m just curious because I don’t have an flax at the moment.
Hi Francesca, yes you can actually use extra mashed banana (3 Tbsp) to replace the flax egg, but in this recipe because there is already banana, the flax egg contributes to a lighter texture. However, you can make the switch. 🙂
Can you leave out the walnuts without it messing with the recipe? I don’t have any and cannot get any, but really want to make these muffins. Thanks in advance ????
You can definitely leave them out!
I love this recipe! Yummy, flavorful, moist deliciousness. I add a little more cinnamon, allspice or pumpkin spice for some extra yumminess. I’m baking a batch as I type this comment. I’m all smiles. 🙂 Thank you for sharing!
Nancy
from Chicago.
So happy to hear that Nancy! Thank you so much! 🙂
I just made them with 2 changes: I used almonds and sun flower oil (w/o smell) and they turned out amazing! You are the best. I am addicted to trying all of your recipes. Cheers from Moscow (Russia).
So happy they turned out great! Thanks so much for the great review Jenya! xo
I am new to vegan cooking (I have been making changes to my lifestyle as I learn from a friend) and I SO appreciate your emails and recipes!! These muffins were a HUGE hit with everyone! I doubled the recipe and it made 36 medium-sized muffins! Thank you so much!!
So glad you enjoyed the recipe Susan! Thanks so much for sharing! 🙂
Thank you for the recipe. I made them with chocolate chips. What can I use instead of nuts?
Hi there, you can leave out the nuts altogether. 🙂
Delicious! These muffins were moist and fluffy, not too sweet and hearty enough for a good breakfast. These will be going in my breakfast meal prep rotation! **I substituted canola/vegetable oil for coconut oil.
Wonderful to hear you enjoyed the recipe, thanks so much for the great review. 🙂
I was so excited to make these and I followed all of the instructions to the letter. After leaving them out for 10 min the outside of the muffins were hard as rocks. :'(…the inside were perfect.
I made the banana muffins and they were great. The only thing I changed is I put 1 teaspoon of vanilla and 1/8 teaspoon of mace, and only put half the sugar. I got extra 12 muffins.
Hi Maria, so you got 24 muffins? I’m thinking you were making mini muffins! So glad they came out great! Thanks for sharing. 🙂