Banana Bread Muffins
Do you love banana bread? Then you’ll surely fall in love with these amazing vegan banana bread muffins. Give them a try and you’ll end up with a sweet treat!
These vegan banana bread muffins turn everything you love about a classic banana loaf into a soft, portioned single-serve treat. There are no eggs and no dairy here — just mashed ripe bananas, all-purpose flour, coconut oil, and plant-based milk, all folded into a cinnamon-warm batter and finished with a sprinkle of cinnamon sugar on top. They bake in about 15 minutes, which makes them a fast way to use up spotty bananas without babysitting a full loaf in the oven.
Why I keep coming back to this recipe
I’m an optimistic person by nature, so I can’t help but see the bright side of everything. The culinary stars of lockdown were the sourdough bread, the Dalgona coffee, and, last but not least, the banana bread, which I’m going to talk about today. The fact that a lot of people reached towards this type of quick bread does not shock me at all — it’s forgiving, it’s comforting, and it rewards you fast. But these being said, I’ve got something even better than a loaf.
Another reason why I love this recipe so much is that it promotes less waste in the kitchen. Those bananas that have gone soft and freckled on the counter, the ones nobody wants to eat as-is, are exactly what makes these muffins taste so good. See, in my book, banana bread is not really dessert — so I have zero guilt reaching for one with my morning coffee.
The ingredients that matter most
This is a short, honest list, so the quality of a few key players makes all the difference:
- Ripe bananas — the riper the better. You want them heavily speckled or even blackened, because that is when the starch has turned to sugar. Under-ripe bananas give you a bland, gummy muffin. You’ll need about 1 and a half cups mashed.
- All-purpose flour — three cups gives these muffins their sturdy, bread-like crumb rather than a light cakey one. Spoon it into the measuring cup and level it off so you don’t pack in too much.
- Coconut oil — this is the fat that keeps them moist and dairy-free. Melt it if it’s solid, and use a little extra to grease the pan.
- Plant-based milk — any unsweetened variety works, whether that’s oat, soy, or almond. The lemon juice added to the batter gently sours it, which helps the crumb stay tender.
- Cinnamon and cinnamon sugar — cinnamon goes into the batter for warmth, and a sprinkle of cinnamon sugar on top gives you that lightly crackly, sweet crust everyone fights over.
Tips for the best texture (and why it works)
The single most important rule with these muffins is written right into the recipe: do not overmix. Once you add the wet ingredients to the dry, stir only until you no longer see dry flour. Every extra stir develops the gluten in the all-purpose flour, and that is what turns a tender muffin into a tough, rubbery one with long tunnels inside. A few small lumps in the batter are completely fine and will bake out.
Mash your bananas well before they go in, so you don’t bite into a raw streak. Fill each muffin cup about three-quarters full for a nice domed top with room to rise. They bake at 200 C for roughly 15 minutes — start checking at the 13-minute mark, since ovens vary. A toothpick pushed into the center should come out with a few moist crumbs clinging to it rather than wet batter. Let them cool in the pan for a few minutes before lifting them out, or the tender crumb can break.
How to serve them
These banana bread muffins are awesome as they are, but I found they were amazing with some spreads as well, such as peanut butter or jelly. Another great choice would be a chocolate spread, such as a homemade Nutella — you don’t need me to tell you that bananas and chocolate are a great combo. You can serve these as sweet snacks, or even have them for breakfast, with some vegan yogurt and fruit. They also slot in beautifully next to the rest of my breakfast meal-prep recipes for busy mornings.
Storing and making ahead
Once fully cooled, keep these muffins in an airtight container at room temperature for two to three days. Slipping a paper towel into the container helps absorb excess moisture and keeps the tops from turning sticky. For longer storage, they freeze well: wrap each muffin individually and freeze for up to two months, then thaw at room temperature or warm briefly in the oven so the crumb softens back up.
If you love baking with bananas as much as I do, don’t stop here. Try the full vegan banana bread loaf when you have more time, or reach for these vegan carrot muffins with chocolate chips when you want another handheld treat. And any extra ripe bananas can always go straight into a banana breakfast smoothie.
I can’t wait to hear your opinions on these banana bread muffins, and I do wonder how long they’re going to last in your house. If you bake a batch, please rate the recipe below and drop me a comment telling me whether you topped yours with peanut butter, a swipe of chocolate, or just ate them warm straight from the pan.
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Banana Bread Muffins
Ingredients
Dry ingredients:
- 3 cups all-purpose flour
- 1 cup caster sugar
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1 tsp salt
Wet ingredients:
- 1½ cup mashed bananas
- 2 tsp lemon juice
- ¾ cup coconut oil + extra for greasing
- 1 cup plant-based milk
Topping:
- 2 Tbsp cinnamon sugar
Instructions
- Preheat oven to 200 C.
- Grease a muffin pan and set aside.
- In a bowl whisk together all dry ingredients.
- Slowly incorporate the wet ingredients to the dry ingredients, do not overmix.
- Distribute batter evenly among muffin tins.
- Sprinkle tops with cinnamon and bake about 15 minutes.
- Enjoy!
Frequently Asked Questions
Yes. This recipe uses no eggs, dairy, or honey. The moisture and richness come from mashed ripe bananas, coconut oil, and plant-based milk, so the muffins are fully vegan and dairy-free.
The riper the better. You want bananas that are heavily speckled with brown spots or even mostly black, because that is when their starch has converted to sugar. Ripe bananas give you a sweeter, more flavorful muffin, while under-ripe ones make the crumb bland and gummy. You’ll need about 1 and a half cups mashed.
The usual culprit is overmixing. Once you add the wet ingredients to the dry, stir only until the flour just disappears. Extra stirring develops the gluten in the all-purpose flour, which makes the muffins tough and creates long tunnels inside. A few small lumps in the batter are fine.
Bake at 200 C for about 15 minutes and start checking at the 13-minute mark. Insert a toothpick into the center of a muffin; it should come out with a few moist crumbs clinging to it rather than wet batter. The tops should be set and lightly golden with a crackly cinnamon-sugar crust.
Once fully cooled, store them in an airtight container at room temperature for two to three days; a paper towel tucked inside helps absorb excess moisture. To freeze, wrap each muffin individually and freeze for up to two months, then thaw at room temperature or warm briefly in the oven.
They are lovely on their own, but they also pair well with spreads like peanut butter, jelly, or a homemade chocolate spread. For breakfast, serve them alongside some vegan yogurt and fresh fruit, since bananas and chocolate or creamy yogurt are a natural match.
very delicious and very easy to make! one of your best muffin recipes, Ruxandra!