Vegan Banana Muffins

These easy vegan banana muffins are soft, sweet, and easily made gluten-free. Maple syrup and ripe banana stand out.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 234

2 mashed medium bananas
⅓ cup olive oil, or a neutral oil of choice
⅓ cup non-dairy milk
¼ cup maple syrup, or brown sugar
1 ¾ cups flour, (210 grams) like oat flour, brown rice flour, all-purpose flour, or whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
⅛ teaspoon salt
½ cup semisweet chocolate chips , optional
½ cup walnuts, chopped, optional

Heat the oven to 350°F and grease or line a muffin tin with liners.
In a large bowl, stir together the bananas, olive oil, milk, and maple syrup.
Sift in the flour, baking powder, baking soda, cinnamon, and salt. Gently fold ingredients together until combined. Add chocolate chips and walnuts.
Pour the batter into muffin cups until almost full, about ⅔ the way up the cup.
Place in the oven and bake for 15-20 minutes or until golden brown and a tester inserted in the middle of a muffin comes out mostly clean. Remove and let cool on a wire rack.

Add nuts - Add ½ cup of crushed walnuts or almonds for a light crunchy texture.

Substitute some almond flour - If nuts aren't an issue, substitute ¼ of the flour with almond flour for extra protein and added moisture.

Double the batch - You can easily make a double batch of muffins! Just multiply the quantities in the recipe card by 2, or check the toggle for "2x".

Make as regular-sized muffins - Bake these mini banana muffins in a regular-sized muffin tin. You will need to adjust the baking time if you bake larger muffins.

Use coconut sugar - For another natural sweetener option, swap coconut sugar for the maple sugar.