Go Back
+ servings
three vegan banana muffins on a grey plate

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




  1. Preheat the oven to 350 degrees. 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 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.

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.

Nutrition Facts
Classic Vegan Banana Muffins.
Amount Per Serving
Calories 206 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Sodium 203mg9%
Potassium 70mg2%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 16g18%
Protein 3g6%
Vitamin A 372IU7%
Vitamin C 2mg2%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.