These vegan banana bread muffins are moist, delicious and so easy. You’ll also have the best smelling house on the block when you make them!
There is nothing that smells better than banana bread when it’s baking.
Even if these vegan banana bread muffins were not delicious (but oh wow they are), just the smell of them baking would be reason enough to make them.
Your house smells like a dream for a few hours after baking these babies.
And there is nothing better than slathering on some vegan butter and eating them warm from the oven.
We’re big fans of vegan banana bread around these parts, so I knew that vegan banana bread muffins would also be a surefire hit. And they were!
These muffins are basically banana bread in muffin form. Basically? Hmm, no, make that exactly. They are exactly banana bread in muffin form.
Ingredients You’ll Need:
Ingredient Notes
- Walnuts – are optional but delicious chopped up and mixed into the batter. Alternatively you can use pecan nuts.
- Bananas – should be ripe and spotty!
- Coconut oil – can be switched for vegan butter in the same quantity.
- Soy milk – can be switched for a different non-dairy milk.
How To Make Vegan Banana Bread Muffins
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift the flour into a mixing bowl and add the light brown sugar, baking powder, salt and cinnamon. Mix together.
- Add the banana to a blender along with the soy milk and the coconut oil. Blend until smooth.
- Pour the blended mix over the dry ingredients and mix in.
- Add the chopped walnuts and fold them into the batter.
- Spray a muffin tray with non-stick spray and then divide the batter evenly between the muffin partitions. Add some extra chopped walnuts directly to the top of the muffins.
- Place into the oven and bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Allow to cool in the tray for a few minutes and then remove from the muffin tray and transfer them to a wire cooling rack.
Recipe Tips
Measure the flour correctly. The correct way to measure flour is to use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively, weigh it on a food scale.
Measure the banana correctly. If you have a food scale, then you can just weigh the peeled banana to get the correct amount. If you don’t have a scale then the best way to measure would be to mash the banana and measure it out in cups. This recipe uses 1 and 1/2 cups mashed banana or 337g.
Mash or blend. We love blending up the banana, coconut oil and non-dairy milk in this recipe as it results in a very smooth batter and even distribution of that banana flavor. However, if you prefer not to get your blender involved, you can simply melt the coconut oil, mash it in with your banana and add to the mixing bowl along with the non-dairy milk.
Storing and Freezing
These vegan banana bread muffins are at their absolute best when fresh. However, they do keep pretty well for 3-4 days in an airtight container at room temperature.
If you want to keep them longer than that, then store them in the fridge (covered) for up to a week. You can then pop them in the microwave for 10-15 seconds to gently heat before serving.
They are also freezer friendly for 2-3 months. Thaw in the fridge.
More Vegan Muffins
- Vegan Blueberry Muffins
- Vegan Chocolate Chip Muffins
- Vegan Banana Chocolate Chip Muffins
- Vegan Apple Muffins
- Vegan Chocolate Muffins
- Vegan Pumpkin Muffins
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Banana Bread Muffins
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 minutes
Yield: 12
Diet: Vegan
Description
These vegan banana bread muffins are moist, delicious and so easy. You’ll also have the best smelling house on the block when you make them!
- 2 cups (250g) All Purpose Flour*
- 1 cup (200g) Light Brown Sugar
- 3 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1 and 1/2 cups Mashed Ripe Banana (or 337g peeled weight)*
- 1/2 cup (120ml) Soy Milk (or other non-dairy milk)
- 1/4 cup (55g) Coconut Oil*
- 1 cup (100g) Walnuts (chopped, plus more to place directly on top of the muffins before baking)*
Instructions
- Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray. Set aside.
- Sift the flour into a mixing bowl and add the light brown sugar, baking powder, salt and cinnamon. Mix together.
- Add the banana to a blender along with the soy milk and the coconut oil. Blend until smooth.
- Pour the blended mix over the dry ingredients and mix in.
- Add the chopped walnuts and fold them into the batter.
- Divide the batter evenly between the muffin partitions of your prepared muffin tray. Add more chopped walnuts directly to the top of the muffins.
- Place into the oven and bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow the muffins to cool in the tray for a few minutes and then remove them from the muffin tray and transfer them to a wire cooling rack.
Notes
*Measure the flour correctly. The correct way to measure flour is to use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively, weigh it on a food scale.
*Measure the banana correctly. If you have a food scale, then you can just weigh the peeled banana to get the correct amount. If you don’t have a scale then the best way to measure would be to mash the banana and measure it out in cups. This recipe uses 1 and 1/2 cups mashed banana or 337g.
*Coconut oil can be switched for vegan butter in the same quantity.
*Walnuts are entirely optional. You can leave them out or swap them for pecans.
*Mash or blend. We love blending up the banana, coconut oil and non-dairy milk in this recipe as it results in a very smooth batter and even distribution of that banana flavor. However, if you prefer not to get your blender involved, you can simply melt the coconut oil, mash it in with your banana and add to the mixing bowl along with the non-dairy milk.
*Storing and Freezing: The muffins are at their BEST on the day of baking, but leftovers can also be stored in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. They are also freezer friendly for 2-3 months.
*This recipe was first published in February 2017. It has been updated with new photos and extra tips.
- Category: Dessert, Breakfast
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Muffin (of 12)
- Calories: 254
- Sugar: 19.7g
- Sodium: 181mg
- Fat: 9.4g
- Saturated Fat: 3.4g
- Carbohydrates: 40g
- Fiber: 2.1g
- Protein: 4.1g
Keywords: vegan banana bread muffins
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