Perfectly fluffy, light, and full of banana flavor, these classic vegan banana muffins are the perfect breakfast or dessert. You’ll love the soft texture inside as well as the crunch of sugar on top of each muffin.
There’s nothing like a warm batch of vegan banana muffins! The aroma of fresh baked muffins or banana bread is always a welcome way to start off your morning.
There are so many ways to make banana muffins. No matter what kind of dietary needs you have, you can probably find a recipe that will suit you!
This recipe is dairy free and egg free, making these suitable for a vegan diet. This is a recipe that works well for breakfast, brunch, or packing in school lunches. You can even make a double batch and freeze some of them so that you have them on hand whenever you need a snack in a hurry.
I used spelt flour for these muffins, but if you’re looking for a recipe that’s free of gluten, try my gluten free chocolate chip banana muffins, or my banana blueberry muffins.
I love these banana muffins because they are so simple and delicious. These are fluffy, have a great flavor, and the crunch of sugar on top is a nice touch that reminds me of a bakery style treat.
Ingredient Notes
- Egg Replacer – This recipe actually has a couple of egg replacers. Bananas are a great substitute for eggs, and they do double duty in this recipe – adding great flavor and holding these muffins together. And to get these muffins to rise, and become light and fluffy, this recipe uses baking soda and vinegar.
- Water – There’s no need for any milk or non-dairy milk in this recipe. Water works just fine!
- Flour – I used white spelt flour, but you can easily use all-purpose flour if you like.
- Sugar – I used organic cane sugar, but you could use light brown sugar or even coconut sugar if you prefer. The color of the muffins will be slightly darker if you use those types of sugars.
- Vegan Buttery Spread – I like the flavor that melted vegan buttery spread gives to these muffins, but you could also use organic canola oil or melted coconut oil.
Tips for Success
- Make sure you use parchment paper cupcake liners for the best result – that will make it easy to get the muffins out of the pan.
- Use a banana that is ripe or over ripe for the best flavor.
- If you’re using frozen, over ripe bananas from the freezer, be sure to thaw them fully before adding to the batter.
Variations
If you want to try something different, you can add any of the following to the batter:
- chocolate chips
- cinnamon
- berries
- pumpkin seeds or sunflower seeds
- nuts like walnuts or pecans if you don’t have a nut allergy
- dried cranberries
Learn to make SAFE, tasty food for your family. Join my community today and start getting all my best tips, tricks, and allergy friendly recipes in your inbox.
Learn how to make these easy treats by watching the video below:
Disclosure: This post contains affiliate links.
Recipe
Classic Vegan Banana Muffins.
Light, fluffy, and so delicious, these classic vegan banana muffins are a perfect way to start your morning!
Ingredients
- 2 ripe bananas mashed
- ½ cup vegan buttery spread melted
- ¾ cup organic cane sugar
- 2 cups white spelt flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Topping:
- 1 Tablespoon organic cane sugar
Instructions
-
Preheat the oven to 350 degrees F. Line a muffin pan with parchment cupcake liners.
-
Place the two bananas in a bowl, and mash with a fork. Add the organic cane sugar and melted vegan buttery spread, and stir well.
-
Add the flour, salt, and baking soda to the bowl.
-
Add the water, vanilla extract, and vinegar to the bowl. Stir well.
-
Spoon the batter into the prepared muffin pan.
-
Sprinkle the one tablespoon of cane sugar over the muffins.
-
Bake at 350 degrees F for about 21 minutes, or until the tops of the muffins are golden brown.
-
Allow to cool for a few minutes before removing from the pan.
Recipe Notes
Serving size is one muffin.
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You can freeze these – they should stay fresh in the freezer for about three months. Store in a freezer bag and squeeze out any excess air to help them stay fresh.
Gina Spencer
Great base recipe. I’m not vegan, but had run out of eggs. Used this recipe with regular butter and flour and added quick oats, tablespoon peanut butter leftover toasted pecans from cookie baking and granola topping. Delish!
Darryl
Delicious and very satisfying!