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Vegan Banana Muffins

This easy Vegan Banana Muffins recipe is made with ripe bananas and wholesome ingredients that you can find anywhere. An easy 1-bowl recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12
Calories: 231 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American

Ingredients

  • 2 large very ripe bananas or 3 small bananas
  • 1 cup vegan milk soy, almond etc...
  • ⅓ cup vegetable or canola oil or applesauce
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 ½ teaspoons apple cider vinegar
  • 2 teaspoons vanilla
  • 2 ¼ cups all purpose flour plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F / 200°C. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Add the bananas to a large mixing bowl and mash well. You should have about a cup of mashed banana.
  3. Add the milk, oil, sugar, vinegar and vanilla and stir well to combine.
  4. Sift in the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  5. Gently stir to combine (don’t overmix but ensure no streaks of flour remain).
  6. Spoon the banana muffin batter into the muffin pan, filling each cup ¾ full.
  7. Bake for 20 minutes or until risen, golden and an inserted toothpick comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then remove from the pan to cool on a wire rack.

Notes

  • Make sure your bananas are ripe enough before using them in this recipe. They need to be soft enough to mash easily.
  • Make sure your bananas are ripe enough before using them in this recipe. They need to be soft enough to mash easily.
  • Do not overfill the muffin liners as the batter will rise and could spill over. Fill them ¾ of the way full. This can be made easier by using an ice cream scoop. 
  • Do not overfill the muffin liners as the batter will rise and could spill over. Fill them ¾ of the way full. This can be made easier by using an ice cream scoop. 
  • It’s best to use muffin liners in this recipe to make sure the muffins do not stick. If you don’t have muffin liners, grease the muffin tin well.
  • It’s best to use muffin liners in this recipe to make sure the muffins do not stick. If you don’t have muffin liners, grease the muffin tin well.
  • Do not overmix the batter. Overmixing all-purpose flour could cause the batter to become tough which doesn’t make a great muffin texture.
  • Do not overmix the batter. Overmixing all-purpose flour could cause the batter to become tough which doesn’t make a great muffin texture.
  • If you plan to mix in chocolate chips to these muffins, make sure they are vegan.
  • If you plan to mix in chocolate chips to these muffins, make sure they are vegan.

Nutrition Information

Calories 231kcal (12%) Carbohydrates 40g (13%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 1g (5%) Trans Fat 1g Sodium 174mg (7%) Potassium 178mg (5%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 13IU (0%) Vitamin C 2mg (2%) Calcium 68mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 231

% Daily Value*

Calories 231kcal 12%
Carbohydrates 40g 13%
Protein 3g 6%
Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Sodium 174mg 7%
Potassium 178mg 4%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 13IU 0%
Vitamin C 2mg 2%
Calcium 68mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.