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!
What you need to make your vegan banana muffins
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.
Variations on your vegan banana muffins
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.
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
- Jac’s Vegan Banana Pancakes from The Vegan Lunchbox
- …or try my Easy Vegan Banana Cake – deliciously light and moist.
Vegan in 15 Cookbook
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.
Hop over to Amazon for a look. Thanks for your support!
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Vegan Banana Muffins
- 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 tsp cinnamon
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 150 g raisins
- 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!).
- Bake for 20-25 minutes until an inserted knife or skewer comes out clean.
I’m linking this recipe with the CookBlogShare blogging challenge hosted this week by Peachicks Bakery