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Home » Breakfast » Classic Vegan Banana Muffins.

Classic Vegan Banana Muffins.

Nov 12, 2020 · Modified: May 12, 2023 by Kelly Roenicke · 2 Comments

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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.

vegan banana muffins with sugar topping on a plate

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.

Jump to:
  • Ingredient Notes
  • Tips for Success
  • Variations
  • More Breakfast Recipes
  • Recipe
vegan banana muffins in a muffin pan

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.
egg free banana muffins

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
vegan banana muffin with butter on a grey plate

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    Vegan Maple Vanilla Waffles.
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    Easy Dairy Free Overnight Oatmeal (Gluten Free, Vegan).

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.

classic vegan banana muffins in a muffin tin

Learn how to make these easy treats by watching the video below:

Disclosure: This post contains affiliate links.

Recipe

fluffy vegan banana muffins
5 from 1 vote
Print

Classic Vegan Banana Muffins.

Light, fluffy, and so delicious, these classic vegan banana muffins are a perfect way to start your morning!

Course Breakfast
Cuisine Dairy Free, vegan.
Keyword easy vegan breakfast, muffins without eggs
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12
Calories 206 kcal
Author Kelly Roenicke

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
US Customary – Metric

Instructions

  1. Preheat the oven to 350 degrees F. Line a muffin pan with parchment cupcake liners.

  2. 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.

  3. Add the flour, salt, and baking soda to the bowl.

  4. Add the water, vanilla extract, and vinegar to the bowl. Stir well.

  5. Spoon the batter into the prepared muffin pan.

  6. Sprinkle the one tablespoon of cane sugar over the muffins.

  7. Bake at 350 degrees F for about 21 minutes, or until the tops of the muffins are golden brown.

  8. 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.

Nutrition Facts
Classic Vegan Banana Muffins.
Amount per Serving
Calories
206
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Sodium
 
203
mg
9
%
Potassium
 
70
mg
2
%
Carbohydrates
 
33
g
11
%
Fiber
 
3
g
13
%
Sugar
 
16
g
18
%
Protein
 
3
g
6
%
Vitamin A
 
372
IU
7
%
Vitamin C
 
2
mg
2
%
Calcium
 
1
mg
0
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Vegan Cheesy Broccoli Casserole (Gluten Free).
Amazing Vegan French Silk Pie (Gluten Free). »

Filed Under: Breakfast, Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Chocolate Chip Oatmeal Energy Bites (Nut Free). - May 29, 2023
  • Chocolate Chip Coconut Overnight Oats. - May 24, 2023
  • Dairy Free Cookies and Cream Ice Cream. - May 22, 2023

Reader Interactions

Comments

  1. Gina Spencer

    January 03, 2021 at 10:59 am

    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!

    Reply
  2. Darryl

    November 13, 2020 at 9:56 am

    5 stars
    Delicious and very satisfying!

    Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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