|Nutritional Guidelines (per serving)|
|Servings: 12 muffins (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Banana muffins are an ideal use of overripe bananas and are great for breakfast, snacks, or even dessert. These vegan banana muffins are egg free, allowing the bananas to act as a binder, and create a nice, moist muffin. Calling for just six ingredients, most of which you probably have in your pantry, these muffins are quick to put together and bake. Feel free to add some walnuts for a crunchy texture.
Since you don't need eggs or even egg replacer, this recipe is perfect for anyone new to vegan baking (or new to baking in general). Try them warm from the oven with a slathering of vegan butter or wait until they're cool and enjoy any time of day.
Click Play to See This Easy Vegan Banana Muffins Recipe Come Together
Gather the ingredients.
Preheat the oven to 360 F and prepare a 12-cup muffin tin either with liners or by lightly coating it with nonstick spray (coconut oil spray is a good choice when making muffins).
In a large bowl, mash the bananas with a fork until soft.
Add the oil or vegan margarine and sugar; mix together until creamy.
In a separate bowl, combine the flour, salt, and baking soda until well mixed. Add the flour mixture to the banana mixture, stirring gently just to combine. Don't overmix.
If you're using the walnuts, now is the time to gently fold them in. Alternatively, you can sprinkle them on top of each individual muffin before baking.
Carefully spoon the batter into the muffin tins, filling each well about 2/3 full. If desired, sprinkle the organic sugar on top just before baking.
Bake the muffins for about 25 minutes or until a toothpick comes out clean. Eat while still warm or cool completely for longer storage.
- Make sure to use only organic granulated sugar or beet sugar to ensure the muffin is vegan.
- While most baked goods are at their best when fresh, these muffins can be stored at room temperature in a covered container for two to three days and still be quite tasty.
- For storing up to one week, place the muffins in a covered container in the refrigerator. The texture will harden, but you can revive them by heating in a microwave for 20 to 30 seconds.
- For longer storage, place the muffins in layers separated by waxed or parchment paper in a covered container and freeze for up to six months. Thaw them at room temperature in the covered container. Or remove one at a time and defrost in the microwave.
- If you don't have ripe bananas, there is a way to ripen them using your oven. Put the unpeeled bananas on a foil-lined baking sheet and bake at 350 F for 15 to 20 minutes, or until the bananas are completely blackened. Let them cool, scoop the banana from the peel, and mash.
- You can also soften bananas in the microwave. Peel the bananas and place them on a microwave-safe plate or bowl. Heat just until you hear them sizzling, about 30 seconds.
If you've got overripe bananas going bad in your kitchen, there are plenty of easy vegan recipes to use them up quickly and deliciously. Other muffins to try are vegan banana-coconut muffins, dairy-free vegan banana muffins, dairy-free vegan banana chocolate chip muffins, and vegan apple banana muffins. You can also make a vegan banana bread, a vegan banana cake, or a batch of vegan dairy-free banana chocolate brownies.