This vegan banana muffin recipe is a great recipe for breakfast or snacks. They are lightly sweet, moist, spiced, and fulfilling, perfect for adding to your morning vegan hot chocolate or Matcha latte. The recipe is also easy to adapt as you can add any add-ons like nuts, chocolate chips, or blueberries. Plus, if you have healthy goals, like reducing sugar or oil from your baked goods, some options are available to make this vegan banana muffin recipe accessible to all!
Ingredients and Substitutions
The ingredients you need to make vegan banana muffins are the most basic pantry ingredients:
Flour – This recipe works with all-purpose flour, whole wheat flour, or any gluten-free all-purpose flour that contains gum, like Bob Red Mills’ all-purpose gluten-free blend. Baking Powder and Baking Soda – for a fluffy texture. Cinnamon – for flavor. Large Ripe Bananas – Make sure you are using 3 large ripe bananas. The amount of mashed bananas matters to make egg-free banana muffins without flax eggs. Ginger or Nutmeg – optional. This adds a spicy flavor. Melted Coconut Oil – or vegetable oil like canola oil or melted vegan butter. Crystal Sweetener – You can use coconut sugar, brown erythritol, or soft brown sugar. Almond Milk or any non-dairy milk you love. Vanilla Extract – for flavor.
How To Make Vegan Banana Muffins
It’s super easy to make homemade vegan banana muffins at home. All you need to make these moist, fluffy banana muffins are a few simple ingredients and no fancy tools. Not all bananas have the same size, and even large bananas can vary in weight. Since this is an egg-free banana muffin recipe, the bananas also act as a binder and egg replacer. That’s why it’s better to measure the mashed bananas in cups or weight before starting the recipe to make sure you have enough. In fact, if you add too few mashed bananas, the muffins can be dry or crumbly. On the other hand, too many bananas won’t hurt. The muffins will be a bit moister.
Storage Instructions
These banana muffins store very well for a few days at room temperature. Simply protect the muffins from humidity by placing them in a cake box or on a plate covered with a clean kitchen towel. The muffins can be stored for up to 1 week in a sealed box in the fridge Also, you can freeze your vegan banana muffins in an airtight container for up to 3 months and thaw them the day before eating.
Allergy Swaps
There are many ways you can twist this vegan banana muffin recipe to make them healthier. Below I listed lots of options for you to try, depending on your goals. Some people love to make sugar-free vegan banana muffins or oil-free banana muffins, so let’s see how you can adjust this simple vegan muffin recipe to reach your health goals.
Oil-Free – Replace the coconut oil in the recipe with the same amount of applesauce. Note that this option changes the texture of the muffins. They will be less fluffy and ultra-moist. Sugar-Free – It means no added sugar since bananas naturally contain sugar, you can’t make 100% sugar-free vegan banana muffins. A great sugar-free, low-carb option is to replace the sweetener with brown erythritol, like brown Swerve or brown Lakanto. These two brands make zero carbs, zero calories, and vegan-friendly sweeteners. High-fiber – To boost the fiber content of your muffins, swap the all-purpose flour with whole-wheat flour. The muffins taste more like vegan banana bread muffins, with a denser crumb since the fiber absorbs more liquid.
More Vegan Muffin Recipes
I love to use ripe bananas in baked goods. It’s a great way to reuse ripe fruits and create delicious, nutritious muffins or bread. Below I listed more vegan banana recipes for you to try.
