Vegan Banana Muffins Recipe

Golden banana muffins topped with rolled oats on a wooden board.

Vegan Banana Muffins Recipe

Soft, fluffy vegan banana muffins made in one bowl with overripe bananas, brown sugar and cinnamon. Quick, egg-free and freezer-friendly for easy breakfasts.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings serves

Calories 223kcal

Ingredients

Muffins

3 medium overripe bananas mashed (about 1 cup / 227 g)
⅓ cup neutral oil 80 ml
½ cup packed brown sugar 100 g
½ cup unsweetened plant-based milk 120 ml
1 tsp apple cider vinegar 5 ml
1 tsp vanilla extract 5 ml
2 cups all-purpose flour 240 g
2 tsp baking powder 8 g
½ tsp baking soda 3 g
½ tsp salt 3 g
1½ tsp ground cinnamon 4 g

Optional add-ins (choose one)

½ cup chopped walnuts 55 g
½ cup vegan dark chocolate chips 85 g
⅓ cup raisins or sultanas 55 g

Oat sugar topping

2 tbsp rolled oats 12 g
1 tbsp raw turbinado or demerara sugar (13 g)
Pinch ground cinnamon

Instructions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease with oil.
Mash the bananas in a large mixing bowl until mostly smooth.
Add the oil, brown sugar, plant-based milk, apple cider vinegar and vanilla. Whisk until smooth and combined.
Add the flour, baking powder, baking soda, salt and cinnamon. Fold gently until just combined. Do not overmix.
Fold through the walnuts, chocolate chips or raisins, if using.
Divide the batter evenly between the muffin cups, filling each about three-quarters full.
In a small bowl, mix the rolled oats, raw sugar and cinnamon. Sprinkle a small pinch over each muffin.
Bake for 18–22 minutes, until the muffins are golden, domed and a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Use very ripe, spotty bananas for the best flavor and moisture. The oat sugar topping is optional, but gives the muffins a golden top and a little crunch. For a sweeter, bakery-style version, use chocolate chips and scatter a few extra on top before baking. For a more breakfast-style muffin, use walnuts with the oat sugar topping. Store in an airtight container at room temperature for 2 to 3 days, or freeze for up to 2 months.

Nutrition