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!
- 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)*
- 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.
*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
- 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