Soft and Moist Vegan Banana Bread Muffins

A banana muffin sitting on a white plate, more muffins, a glass of milk, bananas, and a dish cloth sit in the background.

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Soft and Moist Vegan Banana Bread Muffins

Soft, fluffy, and moist, these vegan banana bread muffins are everything you love about banana bread but in portable muffin form. They come together fast with simple ingredients and are great to enjoy with breakfast, as a snack, or on the go. Make them just how you like by adding nuts, chocolate chips, or a different add-in you prefer. These easy vegan muffins turn out irresistible and full of nostalgic, comforting banana flavour every time you make them. They’re egg-free, dairy-free, and include a gluten-free option for those who need it.

Prep Time15

Cook Time18

Total Time33

Servings:

Author: Gwen Leron

Ingredients

1 ¾ cups (219g) all-purpose white flour
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup (245g) puréed bananas
½ cup (100g) light brown sugar
⅓ cup (80ml) oil
1 teaspoon vanilla extract
¾ cup (90g) chopped walnuts (optional, see note below)

Instructions

Preheat oven to 350°F (177°C).
Add muffin liners to your muffin pan or generously grease the inside of each cup with oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, mix the puréed bananas, brown sugar, oil, and vanilla extract together.
Slowly add the dry mixture to the wet mixture and stir until combined, don't over-mix.
Fold in the walnuts (or other add-in, if using).
Using a spoon or a large scoop, evenly divide the batter into the 12 muffin cups.
Bake for 18 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean. Carefully remove the pan from the oven.
Let the muffins cool in the muffin pan for a few minutes, then remove and place them on a cooling rack.

Notes

Please read all of the info above and below before making this recipe.
Coconut sugar can be used instead of brown sugar. Use ½ cup (75g).
Use your favourite add-in, such as walnuts, like I used here, raisins, chocolate chips, chopped pecans, or sunflower seeds. You can also make them without any add-in.
Store leftovers in an airtight container at room temperature for up to four days. After three days, place container in the refrigerator for another 2-3 days.
To freeze, once they've cooled completely, store them in a container or freezer bag, and freeze for up to two months. Thaw them at room temperature.
The nutrition info listed below is based on one muffin with walnuts. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.

Nutrition