Easy, Moist Banana Muffins — Quick Vegan Breakfast

Warm, fragrant muffins studded with brown-speckled banana are comfort in your hands. These vegan banana muffins are tender and moist, made in one bowl with a simple oil swap for butter. I developed and refined this recipe over eight test bakes, trying different flours and fat ratios until the texture felt bakery-fresh but still homey. The result holds moisture without being gummy and bakes up with a crackly top that kids and adults both love. If you’ve tried a dry, crumbly vegan muffin before, this version fixes that with a small amount of oil and a touch of vinegar to mimic the lift eggs usually give. Read on for exact measurements, clear timing, and pro tips to get consistent results every time. For a bolder banana twist, try it alongside my take on banana bread cinnamon rolls for a weekend brunch spread.

Why This Recipe Works

Ripeness and sugar: Using very ripe bananas adds natural sugar and moisture, which tenderizes crumb and deepens flavor.
Oil + vinegar chemistry: The oil keeps the crumb soft; a teaspoon of vinegar reacts with baking soda to add lift without eggs.
One-bowl method: Minimal mixing reduces gluten development so muffins stay tender rather than chewy.
Balanced sugar and salt: Enough sugar for browning and flavor, plus a pinch of salt to amplify sweetness.
Texture control: A touch of plant milk thins batter for even rise; a thicker batter gives dense muffins, a thinner one makes them cakier.

Ingredients Breakdown

All-purpose flour — 250 g (2 cups): The base structure. Using bread flour will yield chewier muffins; cake flour makes them very tender but more fragile.
Baking powder — 10 g (2 tsp) and baking soda — 5 g (1 tsp): Baking powder provides overall lift; baking soda reacts with acid for browning and extra rise. Do not omit either.
Granulated sugar — 150 g (3/4 cup): Sweetens and helps with browning. For deeper flavor use light brown sugar (same weight); muffins will be slightly moister.
Ripe bananas — 360 g, mashed (~3 medium bananas): The key flavor and liquid. Overripe bananas with brown spots work best.
Neutral oil (vegetable, canola, or light olive oil) — 80 ml (1/3 cup): Keeps muffins soft. Coconut oil will firm the crumb as it cools; use liquid refined coconut if preferred.
Plant-based milk — 240 ml (1 cup) unsweetened soy or oat: Adds moisture and richness. Soy gives better structure; almond is thinner.
Apple cider vinegar — 5 ml (1 tsp): Reacts with baking soda to lift without eggs.
Vanilla extract — 5 ml (1 tsp): Flavor enhancer.
Fine salt — 5 g (1 tsp): Balances sweetness. If using Diamond Crystal kosher salt, increase to 1.5 tsp; if using Morton, use 1 tsp.
Optional add-ins: 75 g (1/2 cup) chocolate chips, 60 g (1/2 cup) chopped walnuts, or 80 g (3/4 cup) blueberries. Fold in gently.

Substitutions with impact warnings:

Gluten-free: Use a 1:1 gluten-free flour blend plus ½ tsp xanthan gum; expect slightly denser muffins and add 3–5 minutes to baking.
Sugar swap: Replace granulated sugar with 150 g (3/4 cup) coconut sugar for nuttier flavor; muffins will be darker.
Oil swap: Replace with 80 g (1/3 cup) applesauce for lower fat; muffins will be less tender and more cake-like.

Essential Equipment

Standard 12-cup muffin tin — do not use a mini tin unless you reduce baking time. Paper liners help release and cut cleanup.
Medium mixing bowl and rubber spatula — one-bowl method works best.
Kitchen scale — recommended for accurate dry measurements (250 g flour). If you don’t have one, spoon flour into a cup and level it.
Measuring spoons and cups — for liquids and small quantities.
Oven thermometer — ovens vary; bake at the correct temperature for even rise. No oven thermometer? Reduce bake time by 2–3 minutes and check visually.
Toothpick or instant-read thermometer: Muffins are done at 95–100°C (200–210°F) internally or when a toothpick comes out with a few moist crumbs.
If you don’t have a muffin tin, use a 9×13-inch (23 x 33 cm) pan and adjust baking time to 18–22 minutes for smaller, thicker pieces.

Prep time: 15 minutes. Cook time: 20 minutes. Inactive time: None. Total time: 35 minutes. Servings: Makes 12 muffins; serving size is 1 muffin.

Step 1: Preheat and prepare the tin

Preheat oven to 190°C (375°F) and position a rack in the center. Line a 12-cup muffin tin with paper liners or lightly grease each cup. Preheating ensures the oven spring happens immediately, about 10–15 minutes.

Step 2: Mix the wet ingredients

In one bowl, mash 360 g (about 3 medium) ripe bananas until mostly smooth. Add 80 ml (1/3 cup) neutral oil, 240 ml (1 cup) plant milk, 5 ml (1 tsp) apple cider vinegar, and 5 ml (1 tsp) vanilla. Whisk or stir for 30–45 seconds until combined. This creates a quick vegan "buttermilk" that helps leavening.

Step 3: Combine the dry ingredients

In another bowl, whisk 250 g (2 cups) all-purpose flour, 150 g (3/4 cup) granulated sugar, 10 g (2 tsp) baking powder, 5 g (1 tsp) baking soda, and 5 g (1 tsp) salt for 20–30 seconds to distribute leaveners evenly. A uniform dry mix prevents pockets of soda or powder.

Step 4: Bring batter together

Pour the wet mixture into the dry ingredients and fold gently with a spatula for 20–30 seconds until just combined. If adding nuts or chips, fold them in now. Do not overmix — stop as soon as no dry flour streaks remain. Lumpy batter is fine; it prevents a tough crumb.

Step 5: Portion and top

Spoon batter into the prepared tin, filling each cup about two-thirds full (roughly 90–100 g or 1/3 to 1/2 cup per muffin). Smooth tops lightly and sprinkle with a few extra banana slices, sugar, or oats if desired. Filling consistently helps even baking.

Step 6: Bake to doneness

Bake at 190°C (375°F) for 18–22 minutes, rotating the pan once at 10 minutes for even color. Muffins are done when the tops are golden brown and an inserted toothpick comes out with a few moist crumbs, or when internal temp reads 95–100°C (200–210°F). Let cool in tin for 5 minutes, then transfer to a rack to finish cooling.

Expert Tips & Pro Techniques

Common mistake: Overmixing. Stop folding when the batter is streak-free. Overmixing develops gluten and gives a dense muffin.
Bananas: Use very ripe bananas (lots of brown spots). If your bananas are underripe, roast them at 200°C (400°F) for 15–20 minutes until soft and dark for better flavor.
Measuring flour: Weigh flour (250 g). If using cups, spoon flour into the cup and level — do not scoop.
Make-ahead: Batter can rest covered in the fridge for up to 2 hours before baking. Keep cold batter for a slightly thicker, more cake-like crumb.
Freezing before baking: Fill liners in a tin and freeze the raw muffins on a tray for 1 hour. Transfer to a bag and bake from frozen; add 3–5 minutes to baking time.
Pro trick for extra lift: Let the baked muffins rest in the turned-off oven for 5 minutes after baking; the residual heat evens out crumbs and reduces sinking.
Flavor layering: Fold in ½ tsp ground cinnamon or a pinch of cardamom for depth without changing batter chemistry.

Storage & Reheating

Refrigerator: Store cooled muffins in an airtight container for up to 4 days. To keep tops from softening, layer parchment between muffins.
Freezer: Freeze cooled muffins tightly wrapped or in freezer bags for up to 3 months. Thaw overnight in the fridge or at room temperature for 1–2 hours.
Reheating: Warm muffins in a 175°C (350°F) oven for 6–8 minutes. For a quick reheat, microwave 20–25 seconds on high, but note the texture will be softer than oven-warmed.

Variations & Substitutions

Chocolate Chip Banana Muffins: Keep all measurements the same and fold in 75 g (1/2 cup) vegan chocolate chips. Baking time unchanged.
Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 GF blend (such as Bob’s Red Mill). Add ½ tsp xanthan gum if the blend lacks it. Bake 20–25 minutes.
Lower-Fat Version: Substitute 80 g (1/3 cup) applesauce for oil. Expect a slightly drier, more cake-like muffin and reduce baking time by 1–2 minutes.
Nutty Oat Topping: Sprinkle a mix of 30 g (1/4 cup) rolled oats and 15 g (2 tbsp) chopped walnuts on top before baking for crunch. No other changes needed.
Blueberry-Banana: Fold in 110 g (3/4 cup) fresh blueberries; toss them in 1 tbsp flour first to prevent sinking. Bake time may increase by 1–3 minutes.

Within the variations, base ratios and baking temperature remain the same unless noted.

Serving Suggestions & Pairings

Spread with almond butter and a drizzle of maple syrup for a quick protein boost.
Serve warm with a side of dairy-free yogurt and fresh berries for brunch.
Pair with a robust coffee or a chai latte to complement the banana sweetness.
For a dessert twist, crumble warmed muffins over dairy-free vanilla ice cream. You can also explore a sweet pairing idea inspired by this caramelized take on bananas with caramelized banana upside-down for an indulgent dessert board.

Include a savory-sweet contrast on the table by referencing my experiment with stuffed peppers and banana, like this creamy stuffed banana pepper soup, to surprise guests.

Nutrition Information

Per serving: 1 muffin. Makes 12 servings.

Calories: 220 kcal
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 200 mg
Total Carbohydrates: 31 g
Dietary Fiber: 2 g
Sugars: 14 g
Protein: 3 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my muffins turn out dry?
A: Dry muffins usually mean too much flour or overbaking. Weigh flour (250 g) and remove muffins as soon as a toothpick shows moist crumbs. Also check your oven temperature with a thermometer.

Q: Can I make this without oil?
A: Yes. Replace 80 ml (1/3 cup) oil with 80 g (1/3 cup) applesauce. The muffins will be less tender and slightly drier. Add 1–2 tbsp extra plant milk if batter seems too thick.

Q: Can I double this recipe?
A: Yes. Double all ingredients and bake in two 12-cup tins. Do not double in one very large pan — it changes bake time and rise. Rotate pans halfway for even color.

Q: Can I prepare this the night before?
A: Make the batter the night before and refrigerate for up to 2 hours only for best rise. For longer make-ahead, bake now and refrigerate the baked muffins for up to 4 days.

Q: How long does this keep in the fridge?
A: Baked muffins keep 3–4 days in an airtight container in the fridge. Bring to room temp or warm in the oven before serving.

Q: Can I add chocolate chips or nuts?
A: Yes—fold in 75 g (1/2 cup) chocolate chips or 60 g (1/2 cup) chopped walnuts. Toss add-ins with 1 tsp flour to prevent sinking.

Q: My muffins sank in the middle. What happened?
A: Sinking can be due to underbaking, opening the oven early, or too much leavening. Check oven temp, bake until a toothpick shows moist crumbs, and measure leaveners accurately.

Ingredients Quick Reference

250 g (2 cups) all-purpose flour
150 g (3/4 cup) granulated sugar
10 g (2 tsp) baking powder
5 g (1 tsp) baking soda
5 g (1 tsp) fine salt
360 g (about 3) very ripe bananas, mashed
80 ml (1/3 cup) neutral oil
240 ml (1 cup) plant milk
5 ml (1 tsp) apple cider vinegar
5 ml (1 tsp) vanilla extract
Optional: 75 g (1/2 cup) chocolate chips or 60 g (1/2 cup) walnuts

For a twist on banana desserts, you might enjoy this layered banana pudding tiramisu approach at banana pudding tiramisu, or try a Biscoff-banana pudding riff here.

Conclusion

These muffins are a reliable, one-bowl vegan bake that stays moist and flavorsome. If you want another straightforward vegan muffin approach, compare techniques with this alternative recipe on Quick & Easy Vegan Banana Muffins – Nora Cooks. For a chocolate-chip walnut version with similar timing and method, see the tested recipe at Vegan Banana Muffins (Easy + One-Bowl!) – Connoisseurus Veg.