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Vegan banana muffins on a wire cooling rack.
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4.98 from 40 votes

Vegan Banana Muffins

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American, Vegan
Diet: Vegan
Servings: 12
Calories: 275kcal
Author: Alison Andrews

Ingredients

  • 2 cups All Purpose Flour (250g)
  • ½ cup Light Brown Sugar (100g)
  • ½ cup White Granulated Sugar (100g)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ½ cup Vegan Buttermilk (120ml) ½ Tablespoon lemon juice + soy milk up to the ½ cup line*
  • 1 ⅓ cups Mashed Ripe Banana (300g) about 3 Medium Ripe Bananas*
  • ¼ cup Coconut Oil (60ml) Melted
  • 2 Tablespoons Applesauce
  • 1 teaspoon Vanilla Extract
  • 1 cup Walnuts (100g) Chopped, plus more to add on top

Instructions

  • 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.
  • Prepare the vegan buttermilk by adding ½ Tbsp of lemon juice to a measuring cup and then adding in soy milk up to the ½ cup (120ml) line. Let it curdle.
  • Add the vegan buttermilk, mashed banana, melted coconut oil, applesauce and vanilla extract to the mixing bowl and mix into a thick batter.
  • Add 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 22-25 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!

Video

Notes

  1. 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.
  2. 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.
  3. You can use a different oil such as vegetable oil if you can't use coconut oil.
  4. If you don't have any applesauce on hand, then just use 2 Tbsp of extra mashed banana.
  5. This recipe was first published in February 2019.

Nutrition

Serving: 1Muffin | Calories: 275kcal | Carbohydrates: 40.4g | Protein: 4.2g | Fat: 11.5g | Saturated Fat: 4.4g | Sodium: 209mg | Fiber: 2.1g | Sugar: 20g