Banana Muffin Recipe Vegan: Easy, Moist, and Delicious

Banana muffins are a beloved classic, perfect for breakfast, snacks, or even a cozy dessert. But what if you want to enjoy them while sticking to a vegan lifestyle?

No worries! This vegan banana muffin recipe brings all the moist, tender, and naturally sweet flavors you crave, without any animal products.

Made with ripe bananas, plant-based milk, and wholesome ingredients, these muffins are not only delicious but also incredibly easy to make. Whether you’re a seasoned vegan or just exploring plant-based baking, these muffins will quickly become a staple in your kitchen.

Plus, they’re a great way to use up those overripe bananas sitting on your counter!

In this post, I’ll walk you through every step of making perfect vegan banana muffins, share tips for customization, and even provide nutrition facts. Ready to bake a batch of these delightful treats?

Let’s get started!

Why You’ll Love This Recipe

This vegan banana muffin recipe stands out because it is:

• Easy to make: No complicated techniques or hard-to-find ingredients.
• Moist and flavorful: Thanks to ripe bananas and the right balance of ingredients, you get a tender crumb every time.
• Plant-based and wholesome: Uses natural sweeteners and healthy oils, perfect for anyone avoiding dairy and eggs.
• Customizable: Add nuts, chocolate chips, or dried fruit to suit your taste.
• Perfect for any occasion: Great for breakfast, lunchboxes, or a quick snack on the go.

Plus, these muffins freeze beautifully, so you can bake in bulk and enjoy them anytime!

Ingredients

• 3 medium ripe bananas (about 1 1/2 cups mashed)
• 3/4 cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 1/4 cup vegetable oil or melted coconut oil
• 1/2 cup organic cane sugar or coconut sugar
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour or whole wheat pastry flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp apple cider vinegar (to activate the baking soda)
• Optional add-ins: 1/2 cup chopped walnuts, vegan chocolate chips, or dried cranberries

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Fork or potato masher for mashing bananas
• Whisk or spatula for mixing
• Muffin tin (12-cup capacity)
• Muffin liners or non-stick spray
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly with oil.
2. Mash the ripe bananas in a large bowl using a fork or potato masher until smooth but still slightly chunky for texture.
3. Add the wet ingredients: Pour in the plant-based milk, oil, sugar, vanilla extract, and apple cider vinegar. Mix well until combined.
4. In a separate bowl, whisk together the dry ingredients: flour, baking soda, and salt.
5. Slowly fold the dry ingredients into the wet mixture using a spatula. Do not overmix; stop when just combined. If using add-ins like walnuts or chocolate chips, fold them in now.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove from the oven and let the muffins cool in the tin for 5-10 minutes. Then transfer them to a cooling rack to cool completely.

Tips & Variations

“For the best flavor, always use very ripe bananas with lots of brown spots — they’re naturally sweeter and create moist muffins.”

Here are some ideas to customize your banana muffins:

• Nutty Delight: Add 1/2 cup chopped walnuts or pecans for crunch.
• Chocolate Lover’s: Stir in 1/3 cup vegan chocolate chips or chopped dark chocolate.
• Spiced Up: Add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, or even a pinch of ground ginger for warm spices.
• Whole Grain: Substitute half or all of the flour with whole wheat pastry flour or oat flour for a heartier texture.
• Sweetener Swap: Use maple syrup or agave nectar in place of sugar, but reduce the plant milk slightly to balance the moisture.

Want a gluten-free version? Try a 1:1 gluten-free baking flour blend, but check for any necessary adjustments on packaging.

Nutrition Facts

These muffins provide a balanced source of energy from healthy carbs and fats, along with dietary fiber from bananas and flour. They’re perfect for a quick breakfast or an afternoon boost.

Serving Suggestions

Enjoy these vegan banana muffins warm or at room temperature. Here are some tasty serving ideas:

• Spread with vegan butter or nut butter for extra richness.
• Pair with a hot cup of coffee, tea, or your favorite plant-based milk latte.
• Top with fresh fruit or a drizzle of maple syrup for a special treat.
• Serve alongside a smoothie bowl or a fresh salad for a balanced breakfast.

If you love this recipe, you might enjoy exploring more plant-based baked goods and wholesome meals. Check out Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at bread with this Vegan Bread Machine Recipe for Soft, Delicious Loaves.

For savory options, Peruvian Vegetable Recipes for Flavorful Healthy Meals offer a tasty contrast.

Conclusion

Making delicious vegan banana muffins is simpler than you might think. This recipe combines everyday ingredients with a straightforward method to produce moist, flavorful muffins everyone will love.

Whether you’re vegan, have dietary restrictions, or just want a healthier snack, these muffins fit the bill perfectly.

Beyond the kitchen, they’re a wonderful way to reduce food waste by using ripe bananas, turning them into a treat that feels indulgent but is guilt-free. Plus, with plenty of room for customization, you can tailor them to your taste buds and needs.

So next time your bananas start to brown, grab this recipe and bake a batch of vegan banana muffins that will brighten your day. Happy baking!

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