Vegan Banana Muffins Recipe
vegan banana muffins recipe: soft ‘n moist vegan banana bread muffins with a satisfying texture and big banana flavor! vegan, dairy free, gluten free.
When was the last time you enjoyed a homemade banana treat? Perhaps you just made my gluten free banana oat muffins yesterday. Or, you had fresh-baked slices of super moist vegan oatmeal chocolate chip banana bread last week.
Or or, you haven’t had a truly good homemade vegan banana treat in ages. Well, today, you’re gonna forget all past banana treats and hone in on one. Because: it’s that good.
Remember when you were a little kid and the choices you had for muffins were chocolate, blueberry, banana and poppy seed? Which one did you pick first? Which one did you pick last?
For me, the order went as follows: 1. Chocolate, 2. Banana, 3. Poppy Seed, 4. Blueberry. There was just something special, comforting and truly satisfying about banana muffins. With or without nuts. 😉
Vegan Banana Muffins Recipe
But when you had a homemade banana muffin… Dang it, it was the BEST banana muffin in the world. So today, we’re gonna make the best vegan banana muffins recipe ever.
Today, we’re going to whip up my current favorite vegan banana muffins—they’re soft, they’re moist, and they’re oh-so-good. But if you need to know more before committing, read on and enjoy my passionate description of these vegan banana muffins. Yep, passionate—because that’s how you’re gonna feel about these muffins! (And other stuff.)
The Taste & Texture: Vegan Banana Muffins
Wondering if these vegan banana muffins are really worth making? Let me tell you all about these banana muffins’ taste & texture and let you decide. 😉
Imagine: deliciously soft and moist vegan banana muffins bursting with sweet banana flavor and just the right amount of satisfyingly dense texture. These vegan muffins are right in between banana bread and banana cake—fluffy and soft, but still rich and filling.
How to Make Vegan Banana Muffins
Learn how to make vegan banana muffins the easy (and tasty) way! Simply mash bananas and whisk in the coconut oil, maple syrup, flax egg and vanilla. Whisk in oat flour, almond meal, baking powder, baking soda and salt. Fold in walnuts, then scoop batter evenly into muffin cups. Bake, cool and enjoy your fresh-baked vegan banana muffins!
Recommended Tools for the Best Vegan Banana Muffins Recipe
Wondering what tools I used to make the best vegan banana muffins recipe ever? Click below to explore the exact ones. 😉
- Muffin Batter Scoop: technically an ice cream scoop (I won’t tell anyone if you don’t), this large scoop scoops the perfect amount of batter for your vegan banana muffins. It makes batter distribution so much easier and less messy! Try a rounded scoop for bigger muffins. 😉
- Nonstick Muffin Liners: I love how easy it is to peel these liners off of my banana muffins after baking, so you don’t get a bunch of crumbs falling everywhere. Erik says it allows you to eat them quicker, too, which is definitely a bonus. 😉
- Dough Blender: this is an amazing tool to use for mashing bananas. It’s strong and sturdy, and allows you to create the perfect consistency without a ton of effort. So much easier than mashing bananas with a fork or a whisk!
- Where to Buy Ingredients: Almond Meal | Coconut Oil | Pure Maple Syrup | Coconut Sugar | Ground Golden Flaxseed | Pure Vanilla Extract | Walnuts
So should I just tell all the other vegan banana muffin recipes to take a hike from your recipe binder or what? I mean, I can do it for you if you’re feeling bad. 😉 All jokes aside, I truly can’t wait to hear what you think of my vegan banana muffin recipe. Thank you for stopping by and sharing in these tasty kitchen moments with me and your loved ones. ‘Til the next kitchen adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Easy Vegan Banana Bread & Muffins Recipes
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- Best Moist Chocolate Chip Banana Bread Recipe
- Vegan Chocolate Banana Bread (GF)
- Moist Banana Chocolate Chip Muffins (Vegan, GF)
- Gluten Free Banana Muffins
Vegan Banana Muffins Recipe
- Total Time: 45 minutes
- Yield: 8-12 muffins 1x
Description
Vegan Banana Muffins Recipe: soft ‘n moist vegan banana bread muffins with a satisfying texture and big banana flavor! Vegan, dairy free, gluten free.
Ingredients
Wet Ingredients
- 1 cup + 2 tablespoons mashed, very ripe bananas (about 3 medium bananas)
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- 1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- ¾ cup almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ¾ cup walnuts, chopped
Optional Topping
- 1 tablespoon walnuts, chopped
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
- Peel bananas and add to a large mixing bowl. Using a dough blender (recommended) or sturdy fork/whisk mash bananas until smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
- Add oat flour, almond meal, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chopped walnuts.
- Using a muffin batter scoop, scoop and drop batter evenly into muffin cups. Fill each cup all the way to the top for a smaller quantity of big, round-topped muffins, and ¾ of the way for a larger quantity of smaller muffins. Optionally, press walnuts into the muffin tops.
- Bake for 20-30 minutes. Mine took 25 minutes for large, high-topped muffins. Place muffin pan onto a cooling rack for 30 minutes. Then, gently transfer muffins directly onto cooling rack for 1 hour to cool completely. Enjoy. Storing instructions below.
More Banana Recipes You’ll Love
Notes
- Where to Buy Ingredients: Almond Meal | Coconut Oil | Pure Maple Syrup | Coconut Sugar | Ground Golden Flaxseed | Pure Vanilla Extract | Walnuts
- A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.
- Storage Notes: Store in an airtight container for up to 1 week.
- Freezing Instructions: These muffins freeze well. Store in a freezer-friendly, airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or pop in the microwave for 30 seconds or more.
- Recommended Tools: Muffin Batter Scoop | Dough Blender | Nonstick Muffin Liners | 12-Cup Muffin Pan | 4-Event Kitchen Timer | Muffin Carrier
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Breakfast, Snacks
- Method: Bake
- Cuisine: American
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WOW!!!!!
Let me just say I was extremely skeptical about making these. Every other gluten-free dairy free recipe I tried was really bad. To the point where I almost gave up. I put the oats in the food processor and tried to get it smooth but it ended up being slightly course. I modified a few things. I used eggs instead of flax eggs, and added some enjoy life chocolate chunks, and swapped out the maple syrup for liquid allulose sweetner. I very patiently waited for them to cool and ate one. Preparing myself for them to be disgusting. They were PURE HEAVEN 😍 💗 They were moist, delicious and just perfect. In fact I’m going to add less allulose next time because I prefer less sweet. I added 1/2 c plus probably about 2 tablespoons. They were divine! I’m keeping this recipe and gaurding it with my life.
YESSSSSS!!! I love it when feelings start out skeptical about a recipe and end up HAPPY! Isn’t that the best? I know other readers will find your substitution notes so helpful. 🙂 Guard it with your life and come back for more recipes! 😉 Can’t wait to see what you try next, Angie!
A few people noticed I baked and wanted to taste. I actually didn’t want to give any away because this has been the only gluten and dairy free recipe I can truly say that I love! I gave one and they just said yummy, they look healthy. Next time I’m just not sharing! I’m usually VERY nice but not when it comes to the finished baked products. I can’t have dairy, gluten or sugar and they end up being spendy to make. Will regular almond flour work instead of almond meal? That’s what I used, I couldn’t find almond meal. Almonds was the only ingredient. Thanks!
P.S. if your wanting to try with allulose sweetner like I did I used the wholesome brand and found the granulated version at my local Target. The “syrup” variety was at my local health food store. Start with the amount in your recipe and taste batter for sweetness.
Thanks for sharing all of your recipe notes, Angie! 🙂 Almond flour will work. Thanks for the notes on the allulose!
Thank you for another wonderful recipe! I added a teaspoon of ground cinnamon and freshly grated nutmeg to the flour, folded in the walnuts and then topped the muffins with chopped hazelnuts. (Just what I happen to have on hand) these were delicious warm out of the oven, spread with a little almond butter.
Aw, you’re so welcome, Nancy! Thank *you* for leaving yet another wonderful and fun-to-read comment. 🙂 Those chopped hazelnuts have me drooling over here! Enjoy. 🙂
These muffins were delicious. So moist and sweet!
Woohoo! I’m so happy to hear it Laura! 😊
YUMMY! This was a great easy recipe to whip up for breakfast. Loved that they stayed so moist!
Oh I know! 😊 So happy you enjoyed them!
Just made these this morning. Turned out moist and delicious!!
Woohoo! So happy they turned out well Aimee!
I’ve been wanting to give oat flour a try and this looks like the perfect recipe to try it in. Thank you!
What wonderful timing! I know you’re gonna love them! 🙂
These are seriously yummy muffins!! And even better that they are vegan!
Woohoo! Glad to hear it! 😊
I live for banana muffins, I just love them! I love that these are vegan, I’m recently dairy free and finding it tricky to find things I can make and eat. These look perfect, I can’t wait to make them!
These muffins are so fun to make, I think they’ll be a new fave of yours Annie!
I have a ton of walnuts on hand so glad I came across this recipe! Delicious! 🙂
How wonderful! Happy baking Julia!
I absolutely love baking with bananas – in fact, I think most of the time I buy them so they can go ripe on the kitchen counter and I can turn them into delicious things such as these muffins. Yum! Such a great recipe, and perfect with my morning coffee!
Haha I totally do the same thing! 😂 So glad to hear you enjoyed the recipe Alexandra!