Vegan Banana Muffins
Moist, fluffy, and bursting with natural sweetness, these Vegan Banana Muffins are the ultimate guilt-free treat for any time of day! Made with ripe bananas, rolled oats, and a hint of cinnamon, this easy-to-make recipe delivers wholesome, dairy-free goodness in every bite. With a prep time of just 15 minutes and a baking time of 22 minutes, they’re the perfect quick snack or breakfast option. Customize your muffins by folding in vegan chocolate chips or crunchy nuts for an extra layer of flavor! Whether you’re following a plant-based diet or just looking for a healthier twist on a classic favorite, these banana muffins are sure to become a household staple. Plus, they store beautifully for days—though we doubt they’ll last that long!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1.5 cups all-purpose flour
- 0.5 cups rolled oats
- 0.5 cups brown sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.25 cups unsweetened almond milk
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 0.5 cups vegan chocolate chips or chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with 12 paper liners or lightly grease the tin.
In a large mixing bowl, peel and mash the ripe bananas until smooth using a fork or potato masher.
Add the brown sugar, almond milk, vegetable oil, and vanilla extract to the mashed bananas. Whisk together until the mixture is well combined.
In a separate medium bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir until evenly mixed.
Gradually add the dry ingredients to the wet ingredients, gently folding the mixture with a spatula until just combined. Be careful not to overmix.
If using vegan chocolate chips or chopped nuts, fold them into the batter at this stage.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for 20–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your freshly baked vegan banana muffins! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1773 mg | 77% | |
| Total Carbohydrate | 396.6 g | 144% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 169.1 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 326 mg | 25% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2358 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
