Delicious Moist Vegan Banana Muffins for healthier start to your day! They are perfect for breakfast on the go or for a quick snack!
Friends let’s grab all those overly ripe bananas and get to work! Yes we all know how we always end up with few extra overly riped bananas, those with black spots which everyone refuses to eat! But since you are way smarter, you sneak them into muffins which everyone gobbles up without any complaints! Sounds familiar?!
So these muffins are amazing just the way they are. No need to warm them up or smearing them with butter/jam/jelliy, just eat them the way they are and I can assure you you would love these! I made them a while back while visiting family and I ended up giving them to our friend and she loved them. She enjoyed one a day with her coffee and told me these were one of the best muffins she ever tasted!
And these are VEGAN too! No eggs, no dairy for those of you who prefer it that way! So go ahead and make a batch. They are perfect for weekday rush!
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- 1.5 cups all purpose flour
- ½ cup white sugar
- ¼ cup brown sugar
- 1 tbsp cinnamon powder
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 cups mashed ripe banana
- ½ cup canola oil
- ½ cup Almond Breeze Almond Milk
- Preheat oven to 350 degrees F.
- Grease 6 -7 muffin cups or line them with paper cups.
- Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, and salt together in a large bowl. Stir banana puree, canola oil, and almond milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.
More Vegan Dessert Recipes:
**If the batter feels too dry, add a few extra tbsps of milk”
This post is sponsored by Almond Breeze Almond Milk. Thanks for supporting the brands that we enjoy!
**Recipe adapted from allrecipes.com
Vandana saysJuly 22, 2016 at 8:14 AM
I live in India , where almond milk is not easily available. Can I try this recipe with regular milk ?
naivecookcooks saysJuly 22, 2016 at 12:52 PM
Hi Vandana! Yes just use normal milk in place of almond milk! It will work 🙂
Vandana saysJuly 25, 2016 at 6:58 AM
Tried these today .. They were a huge hit
Kanak saysAugust 3, 2016 at 10:11 PM
Can i use coconut milk instead?
naivecookcooks saysAugust 3, 2016 at 10:45 PM
yes sure or if you don’t have vegan restrictions just use plain normal milk 🙂
Sunita saysAugust 24, 2016 at 6:10 AM
What can be used instead of canola oil and brown sugar.
naivecookcooks saysAugust 24, 2016 at 9:15 AM
Hey Sunita! You can use any neutral tasting oil in place of canola oil such as olive oil or any flavorless vegetable oil 🙂 For brown sugar just use simple granulated white sugar instead. Do report back once you try these!
Lyndsy saysAugust 20, 2017 at 8:14 PM
Went with what I had on hand tonight. Veg oil instead of canola, more regular sugar instead of brown, and sprinkled oats on top (thanks for the idea, Paula!). Also threw in some cocoa powder and chocolate chips for fun. Great recipe!
Maude saysDecember 10, 2016 at 1:09 PM
I made these while staying at a friend’s with her 5 year old daughter and they were absolutely delightful. The girls loved them!! Thanks for the easy recipe x
Abby saysJanuary 24, 2017 at 6:59 PM
These are unbelievable. Best vegan banana muffin recipe ever!
naivecookcooks saysJanuary 25, 2017 at 4:09 PM
Thanks Abby!! Glad you enjoyed these 🙂
Trish saysFebruary 26, 2017 at 6:40 PM
I’m not vegan but I do eat vegan meals probably 50% of the time. One thing I haven’t done much is vegan baking because I felt like it wouldn’t taste as good as the “real” thing, but these were GREAT. I substituted with soy milk since it’s what I had on hand and they came out perfect. They taste like any other delicious muffin. I am definitely making them again 🙂
naivecookcooks saysFebruary 27, 2017 at 9:02 AM
Thank you so much Trish for trying these out & LOVING these! It means a lot 🙂
Paula saysApril 4, 2017 at 8:03 PM
These Muffins were amazing!!! I used olive and canola oil and it turned out so perfect! Made these for my vegan brother 🙂 Before I put them in the oven I also put some oatmeal on top of every muffin which gave it a nice crunchy finish. Definitely recommend trying these!!
naivecookcooks saysMay 8, 2017 at 7:32 PM
Thanks Paula for trying these out and that oatmeal idea is genius!! I might do it myself next time 🙂
Andrea Shine saysJune 21, 2017 at 11:45 PM
These are the best banana muffins in Vegan land I’ve ever made. I will keep this forever in my bag of vegan tricks. Well done on a great recipe!
Kaylene saysNovember 3, 2017 at 6:36 AM
Great recipe and a huge hit with the family! I added a quarter cup of chocolate chips.
naivecookcooks saysNovember 15, 2017 at 2:58 PM
This is our favorite recipe as well!! Thanks for trying this out Kaylene 🙂
Marisa saysFebruary 18, 2020 at 4:56 PM
How long would you say these last for and how best to store them? Just made them today and they are so good! I used coconut milk as I have a nut allergy and found this made closer to 12 muffins!
naivecookcooks saysFebruary 20, 2020 at 1:02 PM
Hey Marisa! Glad you are enjoying these! They would easily last for a week if kept in airtight container in fridge. If you don’t like eating them cold, just pop them in microwave for few seconds before eating! Enjoy 🙂
Stef saysApril 19, 2020 at 12:42 PM
So good! My 4 year old and I made these into mini muffins this morning. We added chocolate chips and used olive oil. They are perfect for my 2 little ones. Especially for my son, as he has an egg allergy. Thank you!
naivecookcooks saysApril 23, 2020 at 6:46 PM
So good to hear!! 🙂
Debbie saysMay 9, 2020 at 1:22 PM
Could u use a frozen banana
naivecookcooks saysMay 30, 2020 at 7:56 AM
You can but make sure to thaw it completely!
Tina saysJune 18, 2021 at 8:53 PM
Hello, can I substitute Maple syrup instead of all of the sugar? I see some substituted olive oil for avocado oil? Thank you 😊
SUE CLAYVILLE saysOctober 26, 2021 at 10:56 PM
These are delicious! I used all whole wheat flour plus I replaced the oil with apple sauce and cut the sugar in half. Plenty sweet for my family!!!