Fluffy Vegan Banana Muffins

These Vegan Banana Muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!

mini vegan banana muffins on wooden board

Easy Vegan Banana Muffins

These moist banana muffins embody everything I was trying to achieve. No butter, no eggs, and no mixer needed. These vegan muffins are fluffy, soft, light, and moist. And they remind me of mini donuts, a huge bonus.

I have many vegan banana muffin recipes on my blog from circa 2009, but they’re anything but light and fluffy. They’re made with almond meal to keep them gluten-free and are much heavier.

I have more recent banana recipes, to the tune of, oh about 35+ banana bread recipes. You can never have too many, right? But they’re not vegan. Although some use oil rather than butter, and they all use eggs.

Because I loved the Pineapple Coconut Oil Banana Bread I made a while ago, I figured muffins and mini muffins would be fun, and I kept them vegan. I’m not vegan, but many of my readers are, and some readers watch their egg consumption for health reasons. Plus, sometimes it’s nice to be able to bake vegan if you run out of eggs. Whoops.

stack of three vegan banana muffins

Vegan Banana Muffins Ingredients

For these moist banana muffins, you’ll need: 

  • Mashed ripe bananas 
  • All-purpose flour
  • Baking powder
  • Cinnamon
  • Nutmeg
  • Salt
  • Granulated sugar
  • Melted coconut oil
  • Non-dairy milk (I used unsweetened vanilla almond milk)
  • Light brown sugar
  • Vanilla extract

I used Kelapo Coconut Oil Pre-Measured Baking Sticks. They’re pre-measured into half-cup portions and scored the way butter is, which is so handy for baking. Of course, using coconut oil from a jar is just fine too.

vegan banana muffins on wood board

Making These Vegan Muffins

I baked 24 mini banana muffins using a rounded tablespoon of batter. Spray your tablespoon with cooking spray, repeating as necessary, so the batter glides right off into the pan because filling up mini muffin pans can be messy. After two pans of minis, I made 7 regular-sized muffins in a standard muffin pan and used a one-quarter cup measure.

A few words of advice: fill both the mini and regular pans to between two-thirds and three-quarters full. You’ll be surprised how much this batter rises, and the ones that were filled more than 3/4-full ended up turning into overgrown mushrooms. I have a knack for that. I want muffin top, not mushroom top.

I dipped the tops in cinnamon-sugar. Everything is better coated in cinnamon-sugar. I didn’t even need to brush on melted coconut oil (or vegan butter) for the coating to adhere. The sugar granules add lovely texture and remind me of eating mini donuts. Except baked and vegan, nice.

These easy banana muffins are surprisingly light and fluffy for an egg-free muffin, which are often more like dense, lead balloons. They’re not too light, though. Banana bread is and should be somewhat dense, and these have just the right amount of substance.

They’re so soft and moist, thanks to the coconut oil and bananas. The smell in your house while they bake is heaven-sent. Bread baking with bananas, vanilla, and coconut oil is beyond scrumptious.

I popped them in one after the next. Just one more. And one more. The ones we didn’t immediately scarf actually got softer on the second and third days, and the flavors intensified.

three vegan banana muffins stacked on top of each other

Tips for the Best Vegan Muffins 

As I’ve discussed before when baking with coconut oil, it doesn’t impart much flavor. There’s barely a hint of detectable coconut flavor in these muffins, perfect for those who aren’t as fond of coconut. Normally when people object to coconut, it’s usually shredded or flaked coconut, which are very distinct and powerful, far stronger than coconut oil.

If you’re out of coconut oil or still hung up about trying it, I’m sure you could substitute canola oil, although I haven’t tried it with this recipe and highly recommend coconut oil.

The flavor the coconut oil lends to the muffins is of the can’t-put-your-finger-on-it type. Combined with the sweet bananas, vanilla almond milk, and heavy dose of vanilla in the batter, I was in fluffy, fragrant muffin heaven.

Note that these vegan banana muffins bake in quite a hot oven to ensure the high heat gives these egg-less wonders as much rise and doming as possible. Watch them closely in the last few minutes of baking so they don’t burn.

Baking times will vary based on what size pans you’re using. I baked the mini banana muffins for about 9 minutes and the full size for 15 minutes. Bake until they’re done. Watch your muffins, not the clock. They’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs and they’re domed and springy to the touch (they’ll be more pale than golden).

vegan banana muffins, some with bites missing

More Vegan Muffin Recipes: 

Fluffy Vegan Banana Muffins

Fluffy Vegan Banana Muffins

These Vegan Banana Muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. A quick & easy muffin recipe!

Yield: 30-36 mini muffins, or 16-18 regular muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 to 1 1/4 cups mashed ripe bananas (about 3 small/medium or 2 large)
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • pinch salt, optional and to taste
  • 1 1/4 cups granulated sugar
  • 1/2 cup coconut oil, melted (canola or vegetable oil could be substituted but I prefer coconut oil)
  • 1/2 cup milk, slightly warmed (coconut, almond, soy, rice, cow’s; I used unsweetened vanilla almond milk)
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • about 1/3 cup granulated sugar, for dipping
  • about 1 tablespoon cinnamon, for dipping


  1. Preheat oven to 400F. Spray non-stick muffin pans with floured cooking spray, or grease and flour the pans. (I prefer cosmetically to not use liners, and also the muffins could stick) I made 24 mini muffins and 7 regular muffins. I estimate the recipe will make 30 to 36 mini, or 16 to 18 regular-sized muffins. Set pans aside.
  2. In a small bowl, mash the bananas; set aside.
  3. In a large bowl, combine flour, baking powder, 1 teaspoon cinnamon, nutmeg, optional salt, and stir to incorporate; set aside.
  4. In a medium bowl, combine 1 1/4 cups granulated sugar, melted coconut oil (about 1 minute in the microwave), slightly warmed milk (about 20 seconds in the microwave – this prevents the cold milk from re-solidfying the coconut oil on contact), brown sugar, vanilla, and whisk to combine. Fold in the bananas.
  5. Pour wet mixture over the dry, stirring until just incorporated. Make sure to get all the dry bits from the bottom of the bowl, but don’t overmix or muffins will be tough. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
  6. Using a cooking sprayed one-tablespoon measure for a mini muffin pan or a sprayed one-quarter cup measure for a regular sized pan (or what is appropriate for your pan size). Fill the cavities between 2/3 and 3/4 full; don’t exceed 3/4 full.
  7. Bake until done. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Tops will be domed, springy to the touch, and will be on the paler side rather than golden. Done for me was about 9 minutes for mini, 15 minutes for regular sized. Baking times will vary widely based on size of pans used, how many pans you have in the oven at once, how moist your bananas were, and how many times you open the oven door to rotate pans. Watch your muffins, not the clock.
  8. Allow muffins to cool in pan for about 10 minutes before carefully turning out onto wire racks to cool completely.
  9. If desired, after they’re cool enough to handle, stir together about 1/3 cup granulated sugar and 1 tablespoon cinnamon, and dip the tops (or entire muffin) into it. I didn’t need to brush with melted coconut oil or (vegan) butter in order for the cinnamon-sugar to adhere.
  10. Muffins will keep airtight at room temperature for up to 5 days or can be frozen for up to 3 months. They get softer and the flavor intensifies on the second and third day.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 242Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 106mgCarbohydrates: 40gFiber: 1gSugar: 24gProtein: 2g

Even More Banana Recipes: 

Banana Bread with Vanilla Browned Butter Glaze – My go-to classic banana bread recipe. Vanilla is used four times in this straightforward, easy recipe that never lets me down. It turns out moist and perfect every time and the browned butter glaze is wonderful. It’s the most popular banana bread with readers

Hawaiian Bread and Maple Banana Baked French Toast — All the flavor of French toast with none of the work of standing at the griddle. The bananas baked right in add flavor and texture to the soft bread

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Buttermilk and browned butter are combined to create this banana bread that’s fluffy, soft, moist, and packed with rich, nutty, and deep flavor. The top of the loaf stays smooth, shiny, dense and reminds me of a big muffin top

Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting — A favorite non-traditional banana bread and is what you’d get if banana bread met carrot cake. Full of carrot bits, pineapple, raisins, yogurt and it’s moist and soft beyond words. The frosting is the perfect touch and it’s more like cake, masquerading as bread, which is fine by me

199 comments on “Fluffy Vegan Banana Muffins”

  1. Is it really 1 tablespoon baking powder?

  2. Just made these, tasting one as I type (nice and warm). Very nice indeed, thank you!

    I added dessicated coconut (maybe 35g) which is nice but still not even that strong a coconut flavour. Maybe one could put more!

    I also cut down on the sugar by almost half and it was still sweet enough – perfect in my opinion.

  3. I bake muffins each Saturday for my local farmer’s market and these were my *new* item on the menu last week. I made them as written. They were a huge hit with the vegan crowd. I’m an avid baker and if you had asked me to do a blind tasting, I wouldn’t have known they were vegan. This recipe has good bones. It’s a great base and works well with other types of purees. I made a second batch this past Saturday using butternut squash in place of bananas, cardamom in lieu of cinnamon, and added 3/4 cup of chopped walnuts. I sprinkled the tops with coarse sugar before baking and PERFECTION. The results were a dense, moist and chewy muffin. I baked mine in sturdy, individual paper baking muffin molds. They are also good cold! I will keep this recipe (and my other variations) in regular rotation. Thanks Averie. Going for the vegan blueberry muffins next ;)

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  5. Hi! I just wanted to say that I’ve made these muffins so. many. times. I can’t even count, and I only came across the recipe a few months ago (thanks Pinterest!). My kids LOVE these as well.  I think these are probably the best muffins I’ve ever made, and I don’t even like banana unless it’s barely yellow!Plus, they’re so easy to make!!  Thank you so much!! <3

  6. Hi,

    I just made these muffins and they taste amazing! I must have messed something up because the texture was a little off. They were nice and chewy on top but the insides were a little underdone and they stuck to the (greased) pan. Baking them any longer seemed like it would burn the tops, and my toothpick came out clean! Any tips?? These are so delicious and I really want them to hold together! thanks

    • I would probably fill your muffin pan a bit less full that way the interior will cook through in the same amount of time that the rest of the muffin will. Thanks for trying the recipe and glad it tasted great!

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  10. do you have any suggestions for how to sneak a veggie into these. my son loved them but is picky about veggies

  11. these are excellent! But there is a lot of sugar….think you could sub the white sugar with honey?

  12. Would this work using self rising flour instead of all purpose + baking soda?

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  14. OMG I stumbled on your website trying to find something to make for a picnic for a vegan friend and these are amazing!  If the recipe didn’t make so many I think I would have kept them all for myself!

  15. Just wanted to leave a note for anyone wanting to make these gluten-free. I made a batch last night and the results are ok, nothing amazing but still tasty. I used an all-purpose gluten-free flour blend {Pamela’s Artisan Blend} with no added xanthan gum because the blend contains guar gum already. The muffin flavor is great but they did not rise and they’re pretty dense. Love your recipes though Averie!


  16. Good day

    I have a tunblr blog with vegan desserts. I would very much like to use one of your images for the banana bread muffins recipe.

    Many thanks



  17. We made these today, they came out awesome!!

  18. The best vegan banana muffin recipe I have tried so far. So nice and fluffy. I added some shredded coconut and some ground flax for an extra boost, oh and I tossed in the remained of my vegan choclate chips. These are delicious. Will definitely make again!!

  19. This looks really tasty! Really want to try it, hope I’ll find bananas soon.

  20. Would gluten free all purpose flour (like from Trader Joe’s) work?

    • GF baking is tricky and you won’t know til you try if it will work or not. I suggest adding a little extra flour (a trick in GF baking) and you may not get the fluffy results I did, but you won’t know til you try!

  21. Do you think you could use either coconut or almond flour instead of all purpose?

    • No because they both behave totally differently than AP flour in terms of how the muffins will rise, how the flour will absorb and incorporate, etc.

      You could use those flours to make muffins with – just not these muffins with the ratios I used.

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