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Vegan banana muffin in a floral paper muffin mold kept on a cooling rack and more muffins in the background

Vegan banana muffins recipe

These vegan banana muffins are fluffy, moist, and delicious. Made with just a few basic ingredients, this easy muffins recipe is perfect for beginners. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Baking time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 219kcal


  • 2 large ripe banana
  • 2 + ⅓ cup all purpose flour
  • 1 tbsp baking powder
  • ½ teaspoon salt
  • ½ cup + 1 tablespoon granulated sugar adjust as per taste
  • 1 cup plant-based milk
  • cup canola oil
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts


  • Peel and mash the bananas in a large bowl.
  • Add milk, oil, sugar, vinegar, and vanilla extract. Whisk until well combined.
  • In another bowl mix flour, salt, and baking powder.
  • Add dry ingredients to wet ingredients and mix them with the help of a large spoon. Don't over mix.
  • Add chopped walnuts and fold into the batter.
  • Put the batter in muffin molds. Sprinkle some chopped walnuts.
  • Bake in a pre-heated oven for around 23-25 minutes at 200°C.
  • Once done take out the muffins and allow to cool on a cooling tray for at least 5 minutes. Enjoy!


  • Use overripe bananas in this recipe for the best result.


Calories: 219kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 214mg | Potassium: 156mg | Fiber: 2g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 2mg