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    Home » Vegan Recipes » Vegan Baking Recipes » Vegan Banana Muffins

    Vegan Banana Muffins

    Published: Nov 3, 2020 · Modified: Mar 3, 2021 by Kate Ford · This post may contain affiliate links.

    Vegan Banana Muffins
    JUMP TO RECIPE JUMP TO VIDEO
    These light and fluffy Vegan Banana Muffins are so easy to make - a one-bowl recipe with step-by-step photos #Vegan #TheVegSpace

    These light and moist vegan banana muffins make a delicious breakfast treat, perfect in lunch boxes or a lovely teatime snack.

    I hope it isn't just me that seems to end up with over-ripe bananas lamenting in the fruit bowl all too often. During lockdown in March my Vegan Banana Cake recipe went crazy on Google - everyone wanted to make banana bread, but couldn't get hold of any eggs. I hope many of them realised how easy and delicious an egg-free cake can be, and might even try some more vegan baking sometime!

    There is something very satisfying about taking something teetering on the brink of going off, (a really brown banana than my kids refuse to eat), and turning it into something so incredibly delicious in just 30 minutes.

    This banana muffin recipe is really straightforward - a one-bowl recipe, no weird ingredients, step-by-step photos to help you along the way. If you haven't baked a vegan cake before, this is a great place to start!

    Jump to:
    • 📝 What you need
    • 👩🏽‍🍳 Variations
    • ❄️ Freezing your banana muffins
    • What else can I make with ripe bananas?
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Vegan Banana Muffins

    📝 What you need

    Ingredients

    Bananas Ripe bananas are brilliant here, in fact far better to bake with than slightly under-ripe green-ish ones.

    Dairy-free butter Try to use a good block margarine if you can, (rather than a tub of spread). The water content is much lower so it is so much better to bake with. My favourites are Flora Plant Butter and Naturli block margarine, both widely available in supermarkets.

    Dairy-free yoghurt This does the job of an egg-replacer (along with the bananas), without the need for any weird ingredients or vinegar. Choose an unsweetened yoghurt if you can, you don't need any more sweetness. I usually use soya yoghurt as it has the highest protein content so behaves most like an egg, but oat or coconut yoghurts will also work well if they are all you can get hold of.

    Sugars I've used a combination of dark brown and caster sugar for a lovely treacle-y flavour, but if you don't have any dark brown sugar to hand you could use any combination of brown and caster sugars - light brown will also work well, or just use caster if that's all you have available. Just make sure the total weight of sugar is 150g, whatever combination you use.

    Flours A mix of wholemeal and plain flour is really lovely, but again if you don't have both to hand, use 200g of one or the other.

    banana muffin mixture

    👩🏽‍🍳 Variations

    You can use this basic recipe to make all sorts of delicious variations. How about:

    • Adding 75g chopped pecans or hazelnuts at the same time as the raisins for a nutty crunch?
    • Make them Christmassy by swapping dried cranberries for the raisins, and swapping mixed spice instead of the cinnamon?
    • Use frozen blueberries instead of the raisins for a juicy twist?

    ❄️ Freezing your banana muffins

    These muffins freeze brilliantly - I often make up a batch for kids lunch boxes, then just take out one when I need it, pop it still frozen in their lunch box, and by the time they come to eat it it has defrosted.

    Vegan Banana Muffins

    What else can I make with ripe bananas?

    How about trying one of these recipes from blogging friends:

    • Helen's Easy Banana Scones from Family Friends Food
    • Camilla's Vegan Banana Cake from Fab Food 4 All
    • ...or try my Easy Vegan Banana Cake - deliciously light and moist.
    • Pecan & Maple Vegan Banana Pancakes (no eggs) from The Veg Space

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    banana pancakes no eggs
    Vegan Banana Pancakes
    Vegan Banana Cake
    Vegan Banana Cake
    Vegan Fairy Cakes
    Vegan Fairy Cakes
    Vegan Cupcakes
    Vegan Vanilla Cupcakes

    📖 Recipe

    Vegan Banana Muffins

    Vegan Banana Muffins

    Kate Ford | The Veg Space
    These light and moist vegan banana muffins make a delicious breakfast treat, perfect in lunch boxes or a lovely teatime snack.
    5 from 8 votes
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    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Baking
    Cuisine British
    Servings 12 muffins
    Calories 198 kcal

    Ingredients
      

    • 65 g dairy-free butter
    • 2 bananas
    • 100 g dairy-free yoghurt
    • 100 g dark brown sugar
    • 50 g caster sugar
    • 100 g plain flour
    • 100 g wholemeal flour
    • 1 teaspoon cinnamon
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 150 g raisins

    Instructions
     

    • Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6. Line a 12-hole muffin tin with paper cases.
    • Melt the dairy-free butter in a microwave or small saucepan and set aside to cool.
    • Peel and mash the bananas. Tip into a food mixer with the yoghurt and melted butter and the sugars. Beat until smooth.
    • Sift the plan and wholemeal flour, cinnamon, bicarbonate of soda and baking powder into the bowl, and fold in gently. Finally, stir the raisins through the mixture.
    • Divide the mixture between 12 muffin cases, (I find an ice cream scoop the easiest and least messy way to do this!).
      banana muffin mixture
    • Bake for 20-25 minutes until an inserted knife or skewer comes out clean.
      Vegan Banana Muffins

    Video

    Nutrition

    Serving: 1muffinCalories: 198kcalCarbohydrates: 38.7gProtein: 2.8gFat: 4.4gSaturated Fat: 0.1gSodium: 108mgPotassium: 227mgFiber: 2.1gSugar: 22.3gCalcium: 45mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    • Please note that all recipes and images on The Veg Space are copyright protected.
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    « Roasted Pumpkin Soup with garlic and rosemary
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Kat says

      August 03, 2024 at 10:29 am

      These were so good, I made the blueberry version and my toddler and I both loved them!

      Reply
    2. Leigh Taylor says

      November 24, 2020 at 5:08 pm

      These were amazing, thank you!

      Reply
      • Kate Ford says

        November 25, 2020 at 9:37 am

        Oh great, so glad you enjoyed them! Thanks Leigh x

        Reply
    3. Midge @ Peachicks' Bakery says

      November 06, 2020 at 11:22 am

      These look gorgeous & right up The Peas street! Thanks for sharing with #CookBlogShare 🙂

      Reply
    4. Veenas says

      November 06, 2020 at 10:35 am

      A Very Yummy Banana Muffins !!! WOW Nice Photos to See. Its Getting More Interested Me to Prepare this Vegan Banana Muffins Recipe. Thank You For Sharing.

      Reply
    5. Janice says

      November 04, 2020 at 8:10 pm

      These do look good and so easy to make.

      Reply
    6. Kat (The Baking Explorer) says

      November 04, 2020 at 11:37 am

      They look so good! You can't beat a yummy banana muffin!

      Reply
    7. Camilla Hawkins says

      November 03, 2020 at 7:20 pm

      Banana Muffins are my favourite, these look incredibly moreish:-)

      Reply
    8. Melissa Altman-Traub says

      November 03, 2020 at 3:20 pm

      These look so good! I am actually going to bake them right now! Thanks for posting.

      Reply
    5 from 8 votes

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