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 banana 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 banana muffin recipe that will suit you!
As we head into the chilly winter months, I want to share my classic banana muffin recipe with you. This version is dairy free and egg free, making them suitable for a vegan diet.
I used spelt flour for these muffins, but if you are looking for a recipe that’s free of gluten, try my gluten free chocolate chip banana muffins, or my banana blueberry muffins.
What kind of egg replacer works best for muffins?
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.
Can you make vegan banana muffins without milk?
Yes, there’s no need for any milk in this recipe. Water works just fine!
I love this classic banana muffin recipe because it’s so simple and delicious. These are fluffy, have a great flavor, and the crunch of sugar on top is a nice touch. These are so wonderful as is, that I don’t want to add anything to them.
However, if you’d like to add some mix-ins to this recipe, try:
- chocolate chips
- cinnamon
- berries
- pumpkin seeds
- dried cranberries
Learn how to make these easy treats by watching the video below:
Disclosure: This post contains affiliate links.
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
- 1/2 cup vegan buttery spread melted
- 3/4 cup organic cane sugar
- 2 cups white spelt flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Topping:
- 1 Tablespoon organic cane sugar
Instructions
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Preheat the oven to 350 degrees. Line a muffin pan with parchment cupcake liners.
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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.
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Add the flour, salt, and baking soda to the bowl.
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Add the water, vanilla extract, and vinegar to the bowl. Stir well.
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Spoon the batter into the prepared muffin pan.
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Sprinkle the one tablespoon of cane sugar over the muffins.
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Bake at 350 degrees for about 21 minutes, or until the tops of the muffins are golden brown.
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Allow to cool for a few minutes before removing from the pan.
Recipe Notes
Serving size is one muffin.
You can freeze these - they should stay fresh in the freezer for about three months. Store in a ziploc freezer bag and squeeze out any excess air to help them stay fresh.
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!
Delicious and very satisfying!