Vegan Banana Muffins
Got overripe bananas sitting on your counter? Don’t toss them! Turn them into delicious vegan banana muffins instead. These muffins are super easy to make and taste so good—you won’t even miss the eggs or dairy. Whether you’re new to baking or just looking for a quick treat, this recipe is perfect for you. It’s a fun way to save those sad, brown bananas and make something tasty. Ready to get started? Let’s bake some plant-based goodness!
My Story …
I remember the first time I made these vegan banana muffins. I was new to vegan baking and honestly a little nervous. I’d always loved regular banana muffins, but I wasn’t sure if a dairy-free, egg-free version could stack up. I had a bunch of overripe bananas that were begging to be used, so I gave it a shot. To my surprise, they turned out amazing! My friends came over, scarfed them down, and couldn’t believe they were vegan. That’s when I knew I had a winner on my hands.
Now, these muffins are my go-to whenever I spot those speckled bananas in my kitchen. There’s something so satisfying about turning something you might throw away into a sweet, fluffy treat. Plus, they’re so simple that even a beginner like I was back then can nail them. Every time I bake them, I’m reminded of how fun it is to try new things in the kitchen. You don’t need fancy skills—just a little courage and some mushy bananas!
Ingredients List
Here’s what you’ll need to whip up these vegan banana muffins. Don’t worry if you’re missing something—there are easy swaps!
- 2 cups all-purpose flour (you can use whole wheat flour for a healthier twist)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar (coconut sugar or brown sugar works too)
- 3 ripe bananas, mashed (the riper, the better—don’t be scared of the brown spots!)
- 1/2 cup almond milk (any plant-based milk like oat or soy will do)
- 1/4 cup vegetable oil (or melted coconut oil if you’ve got it)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or vegan chocolate chips (for a little extra yum)
Instructions
Let’s make these vegan banana muffins step by step. Follow along—it’s easier than you think!
- Preheat your oven to 350°F. Grab a muffin tin and line it with paper liners. No liners? Just grease it lightly with some oil.
- In a big bowl, mix the flour, baking soda, salt, and sugar. Give it a quick stir so everything’s combined.
- In another bowl, mash those ripe bananas with a fork. Keep going until they’re mostly smooth—a few lumps are totally fine.
- Add the almond milk, vegetable oil, and vanilla extract to the mashed bananas. Stir it all up until it’s nice and blended.
- Pour the wet banana mix into the dry flour mix. Gently stir them together until they just come together. Don’t overmix—it makes the muffins tough!
- If you’re using walnuts or chocolate chips, toss them in now. Fold them in gently with a spoon.
- Spoon the batter into the muffin tin. Fill each cup about 3/4 full so they have room to rise.
- Pop the tin in the oven. Bake for 20-25 minutes. Check them by sticking a toothpick in the center—if it comes out clean, they’re done!
- Let the muffins cool in the tin for 5 minutes. Then move them to a wire rack to cool off completely.
Tips and Tricks
Want your vegan banana muffins to be the best ever? Here are some handy tips:
- Use super ripe bananas. The browner they are, the sweeter and tastier your muffins will be.
- Don’t worry if your bananas look like they’ve seen better days—they’re perfect for this!
- Mix the batter gently. Overmixing is the enemy of fluffy muffins.
- If you’re making mini muffins, cut the baking time to 12-15 minutes. Keep an eye on them!
- Baking’s a little messy sometimes, but that’s part of the fun, right? Clean as you go to keep it chill.
Variations to Try With Vegan Banana Muffins
Feel like switching things up? Try these fun twists on your vegan banana muffins:
- Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend. Check the package to make sure it’s a 1:1 substitute.
- Sugar-Free: Use maple syrup or agave instead of sugar. Cut the almond milk to 1/3 cup so it’s not too wet.
- Spiced: Add a teaspoon of cinnamon or pumpkin pie spice to the dry stuff. It’s like fall in a muffin!
How to Store Your Leftover Vegan Banana Muffins
Here’s how to keep your vegan banana muffins fresh and ready to eat:
- Put them in an airtight container and leave them on the counter. They’ll stay good for up to 3 days.
- Want them to last longer? Freeze them! Wrap each muffin in plastic wrap and pop them in a freezer bag. They’ll keep for 3 months.
- To eat a frozen muffin, let it sit out for a few hours or zap it in the microwave for 20-30 seconds.
Conclusion
These vegan banana muffins are so easy and delicious, you’ll wonder why you didn’t try them sooner! They’re perfect if you’re vegan, dairy-free, or just want a yummy way to use up overripe bananas.
Baking them is a blast, and eating them is even better. So, what are you waiting for? Get baking! Have you got any overripe bananas ready to transform? Let’s make some magic happen in the kitchen!
Vegan Banana Muffins
Ingredients
- 2 cups all-purpose flour you can use whole wheat flour for a healthier twist
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar coconut sugar or brown sugar works too
- 3 ripe bananas mashed (the riper, the better—don’t be scared of the brown spots!)
- ½ cup almond milk any plant-based milk like oat or soy will do
- ¼ cup vegetable oil or melted coconut oil if you’ve got it
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or vegan chocolate chips for a little extra yum
Instructions
- Preheat your oven to 350°F. Grab a muffin tin and line it with paper liners. No liners? Just grease it lightly with some oil.
- In a big bowl, mix the flour, baking soda, salt, and sugar. Give it a quick stir so everything’s combined.
- In another bowl, mash those ripe bananas with a fork. Keep going until they’re mostly smooth—a few lumps are totally fine.
- Add the almond milk, vegetable oil, and vanilla extract to the mashed bananas. Stir it all up until it’s nice and blended.
- Pour the wet banana mix into the dry flour mix. Gently stir them together until they just come together. Don’t overmix—it makes the muffins tough!
- If you’re using walnuts or chocolate chips, toss them in now. Fold them in gently with a spoon.
- Spoon the batter into the muffin tin. Fill each cup about 3/4 full so they have room to rise.
- Pop the tin in the oven. Bake for 20-25 minutes. Check them by sticking a toothpick in the center—if it comes out clean, they’re done!
- Let the muffins cool in the tin for 5 minutes. Then move them to a wire rack to cool off completely.