These vegan banana muffins are soft, fluffy and perfectly moist with a gorgeous bakery-style domed top. Packed with banana flavor and ideal for breakfast or dessert.
These gorgeous vegan banana muffins are packed with banana flavor and have the perfect high domed top just like a bakery muffin.
With some chopped walnuts mixed into the batter and some more on top, these muffins look just as good as they taste.
How to make vegan banana muffins
Full measurements and instructions can be found in the recipe card at the bottom of the post. This is just a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add brown sugar, white sugar, baking soda, baking powder, salt, ground cinnamon and nutmeg and mix together.
- Mash up some bananas and add that into the mixing bowl. Make up some vegan buttermilk by mixing lemon juice with soy milk and allowing it to curdle and then add that to the mixing bowl. Add in some melted coconut oil, applesauce and vanilla extract.
- Mix into a thick batter.
- Add in some chopped walnuts.
- Divide the batter evenly between the muffin partitions of a muffin tray and then add some more chopped walnuts to the tops of the muffins.
- Bake for 30 minutes.
- Remove the muffins from the muffin tray and transfer to a wire cooling rack to cool.
- And then eat one! Preferably while it’s still warm. Yum.
The best muffin recipes have a thick batter. There is just something about a thick batter that creates the best muffins and these are no exception.
The homemade vegan buttermilk and melted coconut oil along with the mashed banana and applesauce create a batter that is very thick and has to be spooned into the muffin partitions.
The thick batter also enables the chopped walnuts to be very evenly dispersed throughout the muffins which is super tasty.
The acid from the vegan buttermilk (lemon juice) is what reacts with the baking soda and causes them to rise very nicely with an awesome domed top.
The walnuts are a perfect match here. Of course they are optional and if you have a nut allergy don’t worry about it, you can easily omit them, but if walnuts are something you can eat, then they make a delicious addition here.
Ripe bananas are absolutely crucial. You can’t get delicious vegan banana muffins without using ripe bananas. Ripe bananas are more sugar than starch which is exactly what you want for both the taste and texture here. So make sure they are yellow and spotty.
We used coconut oil because it’s thick so it works great with muffins. But you can switch this for a different vegetable oil if you can’t use coconut oil.
We used applesauce for a bit of extra moisture in this recipe, but you can replace this with extra mashed banana if you can’t get applesauce. I do like the addition of applesauce here though so use it if you can.
Make Them Gluten-Free
You can try these with a gluten-free all purpose flour blend but don’t try them with a single type of flour such as almond or coconut. It has to be an all purpose blend.
You may need to increase the coconut oil a bit, but since these muffins already have so much banana in them, you may not need to. If you do make them gluten-free and they come out a little dry then you’ll know that a bit of extra oil is called for.
Storing and Freezing
Keep them covered at room temperature where they will stay fresh for a few days or covered in the fridge where they will stay fresh for up to a week.
They are also freezer friendly for up to 3 months. When you’re ready for them, thaw them in the fridge and then bring them up to room temperature on the countertop or warm them up in the microwave.
More Vegan Muffins!
- Vegan Blueberry Muffins
- Vegan Blackberry Muffins
- Vegan Pumpkin Muffins
- Vegan Chocolate Chip Muffins
- Vegan Chocolate Muffins!
- Vegan Zucchini Muffins
Vegan Banana Muffins
- 2 cups All Purpose Flour (250g)
- 1/2 cup Light Brown Sugar (100g)
- 1/2 cup White Granulated Sugar (100g)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 and 1/3 cups Mashed Ripe Banana (300g) about 3 Medium Ripe Bananas*
- 1/2 cup Vegan Buttermilk (120ml) 1/2 Tbsp lemon juice + soy milk up to the 1/2 cup line*
- 1/4 cup Coconut Oil (60ml) Melted
- 2 Tbsp Applesauce
- 1 tsp Vanilla Extract
- 1 cup Walnuts (100g) Chopped, plus more to add on top
- Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Set aside.
- Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
- Add the mashed banana to the mixing bowl.
- Prepare the vegan buttermilk by adding 1/2 Tbsp of lemon juice to a measuring cup and then adding in soy milk up to the 1/2 cup (120ml) line. Let it curdle. Add into the mixing bowl.
- Add the melted coconut oil, applesauce and vanilla extract and mix into a thick batter.
- Add in the chopped walnuts and stir in.
- Divide the batter evenly between the muffin partitions and add some more chopped walnuts on top.
- 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.
- Transfer the muffins to a wire cooling rack to cool and then enjoy!
- Measure the flour correctly using the spoon and level method, spoon it into your measuring cup and then level off the top with a knife. Don't scoop the flour and don't pack it into the cup.
- You can also make vegan buttermilk with almond milk, though the result isn't as thick as with soy milk. It has differing results with other plant milks, but even if it doesn't curdle into buttermilk, you can still use another milk if that's what you have on hand.
- You can use a different oil such as vegetable oil if you can't use coconut oil.
- If you don't have any applesauce on hand, then just use 2 Tbsp of extra mashed banana.
- This recipe was first published in February 2019.