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Delicious homemade Vegan Banana Muffins on a cooling rack.

Vegan Banana Muffins

Delightfully moist and fluffy, these Vegan Banana Muffins are perfect for breakfast, snacks, or dessert, and are incredibly easy to prepare!
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 whole ripe bananas (about 1⅓ cups mashed)
  • ⅓ cup almond milk (or other milk)
  • ¼ cup olive oil (or any vegetable oil)
  • ¾ cup sugar
  • 1 tablespoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • ⅓ cup chocolate chips (optional)
  • ½ cup chopped nuts (optional)
  • 2 sliced bananas (optional for extra yumminess)

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners or parchment squares.
  2. In a bowl, mash the 3 ripe bananas until smooth.
  3. Add in ⅓ cup almond milk, ¼ cup olive oil, ¾ cup sugar, and 1 tablespoon vanilla extract. Stir well with a fork.
  4. Gently stir in 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and a pinch of salt until just combined. Avoid overmixing!
  5. Optionally, fold in chocolate chips, chopped nuts, or additional sliced bananas.
Baking
  1. Divide the batter into the muffin cups and bake for about 20–23 minutes.
  2. Let them cool for 20 minutes in the pan, then transfer them to a rack to enjoy.

Notes

These muffins stay fresh for about 3-5 days at room temperature in an airtight container. For longer storage, freeze them for up to 3 months, thaw on the counter or reheat in a microwave for a cozy banana fix.