One-Bowl Vegan Banana Muffins

These vegan banana muffins are the easiest way to use up ripe bananas.

They come out tender and fluffy every time, with no eggs or dairy needed.

What Makes These Muffins So Good

The bananas do all the heavy lifting here. They bind the batter and keep the crumb soft without any eggs. I use bananas that are heavily spotted, almost black, because that’s when they’re sweetest and easiest to mash.

A splash of vinegar and plant milk creates a quick vegan buttermilk. It reacts with the baking soda so the muffins rise tall instead of baking flat and dense. The top gets lightly crisp while the inside stays pillowy.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour: spoon and level to avoid dense muffins.
• 1/2 cup (100 g) packed light brown sugar: adds moisture and a light molasses note.
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large very ripe bananas, mashed (about 1 1/4 cups): use bananas with plenty of brown spots.
• 1/3 cup (80 ml) vegetable oil or melted coconut oil: any neutral oil works.
• 1/4 cup (60 ml) unsweetened plant milk: oat, almond, or soy milk all work.
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar

Variations / Substitutions

• Flour swap: replace half the all-purpose flour with whole wheat pastry flour for a nuttier crumb. Avoid regular whole wheat, it can turn the muffins heavy.
• Sugar: coconut sugar works 1 for 1 and gives a darker, caramel-like taste.
• Oil-free: swap the oil for 1/3 cup unsweetened applesauce. The muffins will be a little less tender but still good.
• Add-ins: fold in 1/2 cup chopped walnuts, pecans, or dairy-free chocolate chips when you combine the wet and dry ingredients.
• Gluten-free: use a 1-to-1 gluten-free baking blend that contains xanthan gum.

Fluffy Vegan Protein Pancakes go perfectly with these muffins for an easy brunch spread.

How to Make Vegan Banana Muffins

Step 1: Mash the Wet Base

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well. In a large bowl, mash the 3 bananas with a fork until mostly smooth, a few small lumps are fine. Whisk in the 1/2 cup brown sugar, 1/3 cup oil, 1/4 cup plant milk, 1 tsp vanilla, and 1 tsp apple cider vinegar until the mixture looks glossy and deep caramel in color.

You’ll smell the tangy vinegar faintly, but it won’t show up in the baked muffins. The mixture should be thin and even, no streaks of oil floating on top.

Step 2: Add the Dry Ingredients

Add the 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt right on top of the wet mixture. Stir with a spatula just until no dry streaks remain. Stop as soon as the flour disappears, even if the batter looks a little lumpy.

Overmixing here activates the gluten and can make the muffins tough and tunneling inside. A few small flour pockets are safer than a overworked batter.

Step 3: Fill the Pan

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. An ice cream scoop makes this fast and keeps portions uniform. If you like a higher crowned top, fill a little more but leave room for the rise.

The batter will look thick and mounded in the cups, which is exactly what you want for that domed bakery top.

Step 4: Bake Until Golden

Slide the tin into the oven and bake for 18 to 22 minutes. At 18 minutes, open the door and test with a toothpick inserted in the center of a muffin. It should come out with a few moist crumbs, not wet batter.

The tops will be a deep golden brown and spring back lightly when you press them. If they look pale, give them another 2 minutes and test again.

Step 5: Cool and Serve

Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack. They’ll continue to set as they cool, so wait at least 10 more minutes before biting in. Serve warm or at room temperature.

The tops stay crisp the first day and the crumb is soft and high, with that classic banana bread look that’s all you need for a good photo.

A Few Tips Before You Start

• Speed-ripen bananas: if your bananas are still yellow, bake them in the peel at 300°F (150°C) for 15 to 20 minutes until black and soft. Let them cool before mashing.
• Measure flour carefully: scooping the cup directly from the bag packs in extra flour, which yields dry muffins. Spoon flour into the cup and level it.
• Add a pinch of cinnamon: 1/4 tsp cinnamon folded in with the dry ingredients adds a warm background note that deepens the banana flavor.
• Keep the tops glossy: brush the unbaked muffin tops with a little plant milk before baking for a shinier crust.

Muffin size changes the bake time a little. Here’s what to watch for:

Keeping Muffins Fresh

• Refrigerate: store in an airtight container for up to 5 days. The cold will firm the crumb slightly but they stay moist.
• Reheating: warm a refrigerated muffin in the microwave for 10 to 15 seconds to soften it back up.
• Serve cold: they’re perfectly enjoyable straight from the fridge, or pack them cold into a lunchbox.

Frequently Asked Questions

Can I use frozen bananas?

Yes, thaw them completely and drain off any liquid before mashing. Frozen bananas release more water, so the batter might need an extra tablespoon of flour if it looks runny.

How can I make these oil-free?

Replace the 1/3 cup oil with 1/3 cup unsweetened applesauce. The muffins will be a bit less tender but still rise well and have a soft crumb.

Why did my muffins sink in the middle?

Sinking usually means the batter was overmixed, which deflates the rise, or the bananas were too watery. Gently fold until just combined and if your bananas are extra large, add 2 extra tablespoons of flour.

Can I make mini muffins?

Yes, use a mini muffin tin and bake for 10 to 12 minutes, testing with a toothpick at 10 minutes. The recipe makes about 24 mini muffins.

Vegan Banana Muffins Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Calories: 180

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (100 g) packed light brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large very ripe bananas, mashed (about 1 1/4 cups)
• 1/3 cup (80 ml) vegetable oil or melted coconut oil
• 1/4 cup (60 ml) unsweetened plant milk
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar

Method

 

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin. In a large bowl, mash bananas, then whisk in brown sugar, oil, plant milk, vanilla, and vinegar until smooth.
2. Add flour, baking powder, baking soda, and salt on top. Stir with a spatula just until no dry streaks remain.
3. Divide batter among muffin cups, filling each three-quarters full.
4. Bake 18 to 22 minutes until a toothpick comes out with moist crumbs and tops are golden.
5. Cool in the tin 5 minutes, then transfer to a wire rack. Cool at least 10 more minutes before serving.

Notes

Let the muffins cool in the pan for 5 minutes before moving them, or they may break. They taste best the day they’re baked but keep well stored airtight for up to 5 days.