Dairy-Free Vegan Banana Muffins

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
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Updated on 01/8/22
Fresh Baked Muffin
Lilli Day/Photodisc/Getty Images
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 12 servings
Yield: 12 muffins
Nutrition Facts (per serving)
185 Calories
6g Fat
31g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 185
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 236mg 10%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 16g
Protein 2g
Vitamin C 3mg 13%
Calcium 28mg 2%
Iron 1mg 5%
Potassium 122mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dairy-free vegan banana muffin recipe is so easy to make and significantly healthier than recipes that call for butter and other dairy ingredients. Feel free to add chopped nuts, dark dairy-free chocolate, or anything that suits your palate.

Eat banana muffins for breakfast alongside fruit like oranges or mixed berries with a glass of hydrating coconut water for a potassium-filled morning that will give you an electrolyte boost.

You might spread sunflower butter or another nut butter on banana bread to add healthy fat for a more filling breakfast. Pairing a muffin with a hard-boiled egg and a smoothie also is a filling way to get in a well-balanced breakfast without too much fuss.

Ingredients

  • 1 1/2 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 cups mashed bananas, from about 3 large overripe bananas

  • 1 1/2 teaspoons dry egg replacer

  • 2 tablespoons water, to mix with the egg replacer

  • 1/3 cup canola oil

  • 1/4 cup unsweetened soy milk

  • 1 teaspoon lemon juice

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Lightly oil a 12-cup muffin tin or line with paper liners.

  3. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.

  4. In another mixing bowl, combine the mashed bananas, egg replacer mixed with water, canola oil, soy milk, and lemon juice until well mixed.

  5. Add the wet ingredients to the dry, mixing until just combined.

  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin emerges clean. Remove from oven.

  7. Allow muffins to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

  8. Serve warm or at room temperature.

  9. Enjoy.

Storing Vegan Banana Muffins

Vegan muffins may dry out more readily than traditional muffins, so it's important that you store them properly.

After they have cooled completely on a wire rack, line an airtight container with paper towels and store the muffins one on top of the other in the container. Top the muffins with another paper towel to seal in moisture. Seal the top with a lid.

Store them at room temperature for two to four days. Thereafter, they can be frozen, individually wrapped, but do not refrigerate them as that will change the taste and texture of the muffins. 

To thaw, simply leave them out at room temperature and gently heat them in the microwave or oven until warm.