If you’re searching for a plant-based treat that’s simple to make, packed with flavor, and loved by vegans and non-vegans alike, these vegan banana bread muffins are your go-to snack. They’re soft, moist, and perfectly sweet with the warm essence of ripe bananas and a hint of cinnamon.
Whether you’re prepping for breakfast, a school snack, or a guilt-free dessert, these muffins deliver comfort and convenience in every bite. Best of all, they don’t require any dairy or eggs—making them accessible, allergy-friendly, and completely cruelty-free.
🍌 Ingredients You’ll Need
These vegan banana bread muffins rely on basic pantry staples. Here’s what you’ll need:
- 3 ripe bananas (mashed)
- 1/3 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup plant-based milk (almond, soy, or oat)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/4 cup chopped walnuts or vegan chocolate chips (optional)
🥄 Step-by-Step Instructions
✅ Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with oil.
✅ Step 2: Mash the Bananas
In a large mixing bowl, mash your ripe bananas with a fork until mostly smooth. Lumps are okay—it adds texture.
✅ Step 3: Combine Wet Ingredients
Add oil, sugar, plant-based milk, and vanilla extract to the mashed bananas. Whisk well to combine into a smooth mixture.
✅ Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
✅ Step 5: Bring It All Together
Slowly mix the dry ingredients into the wet banana mixture. Stir until just combined. Avoid overmixing, as it can make the muffins dense.
✅ Step 6: Add Optional Mix-ins
If using nuts or vegan chocolate chips, gently fold them into the batter now.
✅ Step 7: Fill and Bake
Spoon the batter into the muffin cups, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
✅ Step 8: Cool and Serve
Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
🌱 Why You’ll Love These Muffins
- Completely egg-free and dairy-free
- No fancy equipment required
- Perfect for meal prep and freezing
- Made with wholesome ingredients
- Great for breakfast, lunchboxes, or afternoon cravings
Read also:-Vegan Pancake Mix: 7 Delicious Options for Fluffy, Guilt-Free Mornings
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❓ Frequently Asked Questions (FAQ)
Can I make these muffins gluten-free?
Yes! Just substitute all-purpose flour with a gluten-free blend. Ensure it contains xanthan gum for structure.
How do I store vegan banana bread muffins?
Keep them in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days. They also freeze well for up to a month.
Can I reduce the sugar?
Absolutely. You can use 1/3 cup sugar or even swap it for a natural sweetener like maple syrup or agave.
What kind of plant-based milk works best?
Almond milk is the most neutral, but soy, oat, or coconut milk work just as well.
Can I use frozen bananas?
Yes. Thaw and drain any excess liquid before mashing to avoid a watery batter.
🧁 Final Thoughts
These vegan banana bread muffins prove that you don’t need eggs or dairy to enjoy a fluffy, moist, and flavorful baked treat. With simple ingredients, one bowl, and just a few steps, you can have a dozen of these golden muffins ready in under 30 minutes.
Whether you’re a seasoned vegan or simply looking for a healthier twist on a classic snack, this muffin recipe hits the mark every single time. Make them once, and they’ll quickly become a weekly staple in your kitchen!
