Name: Quick & Easy Vegan Banana Muffins Recipe
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Cuisine: American
Ingredients: 1 1/4 cups mashed banana (2 large or 3 small bananas); 1 cup non-dairy milk; 1/3 cup canola oil; 1 cup granulated sugar; 2 teaspoons apple cider vinegar; 1 tablespoon vanilla extract; 2 1/4 cups all-purpose flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 3/4 cup chopped walnuts or chocolate chips (plus more for sprinkling on top)

Jump to Recipe· 4.5 from 5 reviews

If you’re craving something sweet, wholesome, and totally comforting, I’ve got just the thing for you: a Quick & Easy Vegan Banana Muffins Recipe that has seriously become my go-to for every lazy weekend or last-minute treat. These muffins come together in a flash, don’t require anything fancy, and—trust me—they’re moist, fluffy, and packed with that gentle banana sweetness you can’t resist. Plus, they’re completely vegan, so if you’re skipping eggs or dairy, you’re covered. Stick around, because I’m about to spill all my tips and little secrets to help you nail these muffins every time!

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Why This Recipe Works

Simple Ingredients: I love how this recipe only calls for pantry staples you probably already have, so no last-minute grocery runs.
Perfectly Moist Texture: The combination of mashed bananas and oil keeps the muffins tender without being greasy or heavy.
Quick Prep & Bake: From start to finish, these muffins take about 30 minutes, making them perfect for busy mornings or unexpected guests.
Vegan-Friendly & Flexible: Whether you want walnuts, chocolate chips, or an allergy-friendly twist, this recipe adapts beautifully.

Quick & Easy Vegan Banana Muffins, vegan banana muffins, healthy vegan muffins, fluffy banana muffins, quick vegan baking - A grey muffin tray holds twelve freshly baked muffins, each with a golden-brown top that is slightly rounded and textured with small cracks. Light tan chopped nuts are scattered on the surface of each muffin, adding a crunchy detail. The muffins sit in dark brown paper liners that are barely visible around the edges. The tray rests on a white marbled texture surface with a soft beige cloth partially visible on the left side. The light gently highlights the warm tones and textures of the muffins, making them look soft and fresh. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Quick & Easy Vegan Banana Muffins Recipe lies in how well these ingredients balance each other—moisture from bananas and oil, fluffiness from baking powder, and that gentle tang from apple cider vinegar to wake up the batter. Here’s why each one earns a spot in the mix.

Quick & Easy Vegan Banana Muffins, vegan banana muffins, healthy vegan muffins, fluffy banana muffins, quick vegan baking - Flat lay of ripe yellow bananas with smooth peels, a small pile of golden brown chopped walnuts showing their rough texture, a glass jug of creamy white non-dairy milk, a small heap of white all-purpose flour dusted softly, a mound of light brown granulated sugar with sparkling crystals, a dark amber bottle of vanilla extract catching the light, and a spoonful of golden canola oil glistening slightly, all naturally arranged with a touch of green from fresh vanilla beans or cinnamon sticks for contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Mashed bananas: This is the star that adds natural sweetness, moisture, and flavor—make sure they’re ripe and spotty for the best taste.
Non-dairy milk: Unsweetened soy or almond milk works great to keep it vegan and mellow without extra sweetness.
Canola oil: Keeps the muffins tender and moist; you can swap with other neutral oils if you prefer.
Granulated sugar: Provides sweetness and helps with browning—feel free to try organic cane sugar if you want a subtle depth.
Apple cider vinegar: It might sound odd, but a little acid activates the baking powder for rise and adds a subtle tang.
Vanilla extract: Adds warmth and depth to the flavor, making the muffins smell irresistible.
All-purpose flour: The backbone for structure, but you can experiment with whole wheat or gluten-free blends for variations.
Baking powder: The leavening agent that helps the muffins rise nice and fluffy.
Salt: Balances sweetness and enhances all the other flavors.
Chopped walnuts or chocolate chips: Optional but highly recommended for texture and an extra flavor kick; sprinkled both inside and on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Quick & Easy Vegan Banana Muffins Recipe is how effortlessly it can be customized to suit your cravings or whatever you have on hand. Whether you like them nutty, chocolaty, or packed with seeds, you can tweak the add-ins without worry.

Nutty variation: I love using toasted walnuts because they add a lovely crunch and a hint of bitterness that pairs perfectly with sweet banana.
Chocolate chip version: Adding dairy-free chocolate chips always feels like a little celebration—my go-to for weekend breakfasts.
Gluten-free option: Swapping the all-purpose flour for a gluten-free blend works well, just check your baking powder is gluten-free too.
Less oil, more banana: If you want to cut fat, try using extra mashed banana or applesauce instead of some oil. I’ve done this with success, though muffins turn out a tad denser.

Step-by-Step: How I Make Quick & Easy Vegan Banana Muffins Recipe

Step 1: Preheat and Prep Your Muffin Tin

Start by cranking your oven to 400°F (that’s about 200°C). Line your muffin pan with liners — I always spray them lightly with oil to make sure the muffins pop out easily without sticking. This little step saves me from getting frustrated later, and trust me, it’s worth it.

Step 2: Mash Your Bananas Just Right

Take 2 large or 3 small ripe bananas and mash them in a big bowl. You want about 1 1/4 cups of mashed goodness. Don’t worry about perfectly smooth—some lumps add to the texture. The riper, the better here, as they’ll infuse the muffins with natural sweetness and character.

Step 3: Whisk Wet Ingredients Together

Add your non-dairy milk, canola oil, granulated sugar, apple cider vinegar, and vanilla extract to the mashed bananas. Whisk them all together until the mixture looks smooth and well combined. This step ensures your sugar and vinegar are nicely distributed to create the perfect rise and sweetness balance.

Step 4: Combine Dry Ingredients and Fold In

Sprinkle your all-purpose flour into the wet bowl, then add baking powder and salt on top. Stir gently with a large spoon — just until everything is barely mixed; it’s okay if you see a few lumps here. Overmixing is the quickest way to end up with tough muffins, so err on the side of under-mixing. Fold in the chopped walnuts or chocolate chips last for those little pockets of yum.

Step 5: Fill Muffin Cups and Bake

Using a 1/4 cup measuring cup, scoop the batter into your muffin liners, filling them almost to the top for nice domed muffins. Sprinkle a few extra walnut pieces or chocolate chips on top for a pretty finish. Pop them into your preheated oven and bake for 20-24 minutes. The golden tops and clean toothpick test will tell you they’re done. Let them cool for 5 minutes in the pan before transferring to a rack.

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Tips from My Kitchen

Choose Ripe Bananas: The riper your bananas are (think lots of brown spots), the sweeter and more flavorful your muffins will be.
Don’t Overmix: I’ve learned the hard way that mixing too much makes muffins tough—stop stirring once dry and wet ingredients just come together.
Line Your Muffin Tin: Using liners plus a light spray means muffins pop out effortlessly without crumbling.
Test for Doneness Carefully: Start checking at 20 minutes; oven temps vary, and underbaking can leave you with soggy middles.

How to Serve Quick & Easy Vegan Banana Muffins Recipe

Quick & Easy Vegan Banana Muffins, vegan banana muffins, healthy vegan muffins, fluffy banana muffins, quick vegan baking - A white bowl lined with a soft beige cloth holds a pile of golden brown muffins with slightly domed tops. Each muffin is in light beige paper cups and sprinkled with small pieces of walnuts on the top, giving a rough texture. Around the bowl on a white marbled surface, there are a few loose walnuts and bananas visible, adding natural color contrasts. The muffins appear moist with a lightly browned crust. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually go simple and sprinkle a few chopped walnuts or some vegan chocolate chips on top before baking—they toast just enough for that irresistible crunch and a gorgeous look. If I’m feeling fancy, a light drizzle of maple syrup or a dollop of vegan cream cheese on the side makes these muffins feel more like a special occasion.

Side Dishes

These Quick & Easy Vegan Banana Muffins are great as a quick breakfast with a side of fresh fruit or alongside a warming mug of coffee or tea. For brunch, I love pairing them with a crisp green salad or a bowl of hearty oatmeal to balance the sweetness.

Creative Ways to Present

For birthdays or gatherings, I like to stack these muffins in a cute basket lined with a linen napkin, garnished with fresh banana slices and a sprinkle of cinnamon on top. You can also serve them with small jars of vegan nut butter or jam so guests can customize their muffins.

Make Ahead and Storage

Storing Leftovers

I usually store leftover muffins in an airtight container at room temperature for up to two days. This keeps them soft without drying out. If I want them to last longer, the freezer is my best friend.

Freezing

These muffins freeze beautifully! Once completely cooled, I pop them in a freezer bag with parchment paper between layers to avoid sticking. That way I can grab one or two whenever cravings hit—no need to thaw hours before eating.

Reheating

I prefer reheating frozen muffins in the toaster oven or regular oven at 350°F for about 5-7 minutes, which brings back that fresh-baked warmth and crisp top without making them soggy. Microwave works in a pinch but can sometimes make them a tad chewy.

FAQs

Can I use other types of flour in this vegan banana muffins recipe?

Absolutely! While all-purpose flour works best for structure and fluffiness, you can experiment with whole wheat pastry flour for a nuttier flavor or gluten-free blends if you need to avoid gluten. Just keep in mind that different flours can change texture slightly.
What’s the best non-dairy milk to use?

I usually reach for unsweetened soy milk because of its neutral flavor and good protein content, but almond, oat, or coconut milk all work well depending on your preference or what you have handy.
How ripe should my bananas be?

For the best flavor and sweetness, aim for bananas that are very ripe—lots of brown spots and a deep yellow color. The mushier they are, the better they’ll mash and sweeten your muffins naturally.
Can I make these muffins without oil?

You can substitute some or all of the oil with extra mashed banana or applesauce to cut fat and calories. Keep in mind the texture might become a bit denser or less tender, but they’ll still taste great!
How do I know when the muffins are fully baked?

Look for golden tops that spring back lightly when touched. The best test is inserting a toothpick in the center—if it comes out clean or with just a few crumbs, your muffins are ready!

Final Thoughts

These Quick & Easy Vegan Banana Muffins Recipe are a little slice of joy every time I bake them. They remind me of cozy mornings where the smell of warm bananas and vanilla fills the air, and the kitchen feels like the happiest place to be. I’m confident you’ll love how forgiving and straightforward this recipe is—perfect whether you’re new to vegan baking or just need a reliable muffin recipe that never disappoints. So go ahead, give it a try and enjoy the simple pleasure of homemade muffins made with love!