Perfectly moist vegan banana muffins with a gorgeous bakery-style domed top. Soft, fluffy and packed with banana flavor. 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.
They are soft and moist and more like banana cake or banana cupcakes in texture than banana bread, super light and fluffy!
Vegan banana bread is awesome and I am a huge fan, but I wanted a lighter fluffier texture for these than banana bread which is slightly more dense.
How to make vegan banana muffins
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 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 vegan banana muffins
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. If you can ever pour out your batter for muffins then your batter is not thick enough.
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. I often use vinegar in my muffin recipes to create that awesome rise but found that the vegan buttermilk along with a little baking powder did the job perfectly.
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.
Can I make these Vegan Banana Muffins 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.
Can you freeze these Vegan Banana Muffins?
Yes you can. You can freeze them 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.
You will love these vegan banana muffins! They are:
- Light and fluffy
- Packed with banana flavor
- Beautifully domed on top
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.
More vegan muffins!
- Our vegan blueberry muffins are packed with blueberries and totally divine. Our vegan banana chocolate chip muffins are similar to these, with chocolate chips! Too delish.
- Our vegan zucchini muffins are packed with zucchini that is undetectable in the final result! So you get some green veggies with your breakfast muffin, what a great concept.
- Our vegan pumpkin muffins and vegan bran muffins definitely aim to please and our vegan chocolate chip muffins are so good you’ll definitely question if you should be having them for breakfast at all (but you’ll still go ahead and do it!). And the same goes for our double chocolate vegan chocolate muffins!
- And then let’s not forget about our vegan apple muffins. Cinnamon sugar flavor and packed with whole apple pieces, you will love every bite.
Let us know in the comments what you think of these vegan banana muffins and please rate the recipe too.
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Perfectly moist vegan banana muffins with a gorgeous bakery-style domed top. Soft, fluffy and packed with banana flavor.
- 2 cups (250g) All Purpose Flour*
- 1/2 cup (100g) Brown Sugar
- 1/2 cup (100g) White Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 3 Medium Ripe Bananas (10.5oz/300g peeled weight, about 1 and 1/3 cups mashed)*
- 1/2 cup (120ml) Vegan Buttermilk
- 1/4 cup (60ml) Coconut Oil (Melted)
- 2 Tbsp Applesauce
- 1 tsp Vanilla Extract
- 1 cup (100g) Walnuts (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.
- Mash the bananas and add 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 30 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!
*Weigh your flour and your peeled bananas for the best accuracy in this recipe.
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Vegan
- Serving Size: 1 Muffin (of 12)
- Calories: 275
- Sugar: 20g
- Sodium: 209mg
- Fat: 11.5g
- Saturated Fat: 4.4g
- Carbohydrates: 40.4g
- Fiber: 2.1g
- Protein: 4.2g
Keywords: vegan banana muffins