Vegan Banana Bread Muffins
If you have a few ripe bananas sitting on the counter, these vegan banana bread muffins are an easy way to use them up! They have all that banana bread flavor packed into individual muffins with plenty of banana, cinnamon, and a little nutmeg. Plus, there’s no dairy or eggs needed.
How to Make Vegan Banana Bread Muffins
Ingredients you’ll need for this recipe
Wet Ingredients
- 4 medium bananas, mashed (about 1 1/2 cups)
- 1/3 cup salted vegan butter, melted
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons plant milk
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Step by Step Guide
1. Preheat your oven to 425°F and line a muffin pan with muffin liners.
2. Add the mashed bananas, melted vegan butter, applesauce, vanilla, and plant milk to a large bowl. Mix everything together really well so the bananas and the rest of the wet ingredients are fully combined.
3. In a separate bowl, add the flour, baking soda, baking powder, cinnamon, and nutmeg. Give this a really good mix. You want the baking soda and baking powder evenly mixed throughout the flour so you don’t end up with any weird pockets in your muffins.
4. Pour the dry ingredients into the wet ingredients and gently mix until everything is just combined. Don’t keep mixing once the flour disappears. Overmixing here can make your muffins heavier instead of nice and soft.
5. Fill each muffin liner with a heaping 1/4 cup of batter. They’ll be pretty full, which helps give you those nice muffin tops.
6. Bake at 425°F for 4 minutes. Without opening the oven door, turn the temperature down to 350°F and bake for another 16 minutes.
Let the muffins cool for a few minutes before taking them out of the pan. They’re really good while they’re still a little warm, but I also like making a batch to have ready for breakfast or snacks over the next few days.
How to Correctly Measure Your Flour
One of the easiest ways to accidentally end up with too much flour is to scoop it straight out of the bag with your measuring cup. The flour gets packed into the cup, and that extra flour can make your muffins heavier and drier than they should be.
For this recipe, use the spoon and level method. Give the flour a quick stir to loosen it up, then use a spoon to lightly add the flour to your measuring cup. Don’t pack it down. Once the cup is full, use the flat side of a knife to sweep the extra flour off the top.
If you have a kitchen scale, 1 1/2 cups of all-purpose flour is about 180 grams, which is an even easier way to make sure you’re using the right amount.
How to Store Banana Bread Muffins
Once the muffins are completely cool, store them in an airtight container at room temperature for up to 3 days. You can also keep them in the refrigerator if you want them to last a little longer.
These muffins can also be frozen. Let them cool completely, place them in a freezer-safe container or bag, and freeze them for up to 3 months. Let one thaw at room temperature when you’re ready to eat it, or warm it up for a few seconds in the microwave.
Vegan Banana Bread Muffins
Equipment
Ingredients
- 4 medium bananas mashed (about 1 1/2 cups)
- 1/3 cup salted vegan butter melted
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons plant milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 425°F and line a muffin pan with muffin liners.
- Add the 4 medium bananas to a large mixing bowl and mash them well with a fork. You should have about 1 1/2 cups of mashed banana.
- Add the melted vegan butter, applesauce, vanilla extract, and plant milk to the mashed bananas. Whisk everything together really well until fully combined.
- In a separate bowl, add the flour, baking soda, baking powder, cinnamon, and nutmeg. Whisk everything together really well to make sure the baking soda and baking powder are evenly distributed throughout the flour.
- Add the dry ingredients to the wet ingredients and gently mix just until you no longer see any dry flour. Be careful not to overmix the batter. A few small lumps are completely fine.
- Add a heaping 1/4 cup of batter to each muffin liner, dividing the batter as evenly as possible.
- Place the muffin pan in the oven and bake at 425°F for 4 minutes.
- Without opening the oven door, reduce the temperature to 350°F and continue baking for another 16 minutes.
- Check the muffins by inserting a toothpick into the center. They’re ready when it comes out clean or with just a few moist crumbs.
- Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a cooling rack.
