This post contains affiliate links.
Years ago, I created a gluten-free banana muffin recipe to enjoy after I completed my 21-day cleanse. I may love gluten, yet it doesn’t love me. So I needed a vegan banana muffin recipe that could ease me back into the baked goods world. I love that recipe, yet it’s super healthy (and some days, I just want a little indulgence).
So I developed this vegan banana muffins version using all-purpose flour for that crave-worthy bakery texture, topped with a cinnamon streusel. It’s still pretty wholesome, naturally sweetened, boosted with walnuts, and egg-free thanks to aquafaba (the liquid from a can of chickpeas). So next time you open a can of chickpeas, save that liquid—it’s the secret to fluffy vegan muffins!
Table of contents
NOVEMBER 9-13, 2026
Free 5-Day Soup Challenge
Celebrate this cozy season with us! For 5 days, we’re cooking up fall-inspired soup each day—packed with veggies, perfect for busy nights, and every bowl you make is a chance to win $750 in prizes!
Ingredients You’ll Need
If you’ve got a few spotty bananas on the counter, you’re just a quick blend and stir away from warm, fluffy vegan banana muffins. Here’s what you’ll need to make them:
- Ripe bananas: The spottier, the better, brown-speckled bananas are sweeter and mash up beautifully. You’ll find them in the produce section.
- Aquafaba: Acts like eggs to hold the batter together and give a light, fluffy texture. Use the liquid from an unsalted can of chickpeas, found in the canned goods aisle. Shake the can before draining.
- All-purpose flour: This gives the muffins that classic fluffy, cake-like bakery texture. You can also swap in half whole wheat flour for extra fiber and a heartier texture.
- Coconut sugar: Adds warm, caramel-like sweetness that pairs perfectly with banana. Find it near the alternative sweeteners or natural foods section.
- Coconut oil: Keeps the muffins moist and rich with just a hint of coconut flavor. Look for jars in the baking or oil section; melt before mixing.
- Oat milk + lemon juice: Combine to make quick vegan “buttermilk” for a soft, balanced crumb. Unsweetened oat milk is usually near the plant-based milks, and fresh lemons are in the produce section.
How to Make Vegan Banana Muffins
Making vegan banana muffins couldn’t be easier. Blend the wet, stir it all together, and bake until your kitchen smells like a cozy bakery. Here’s how to make them:
- Add the lemon juice to the oat milk and leave it for around 7 minutes to curdle, this creates a perfect vegan buttermilk.
- Pour the buttermilk into the blender and give it a quick blend.
- Slice the banana into a bowl, then mash it thoroughly with a fork until smooth.
- Add the mashed banana, vanilla extract, coconut sugar, and coconut oil to the blender.
- Blend everything until it is fully combined with no banana lumps remaining.
- Add the flour, crushed walnuts, salt, baking soda, and cinnamon to a mixing bowl.
- Pour the wet ingredients over the dry ingredients.
- Gently stir everything together, it’s okay if you still see a few light streaks of flour.
- Divide the batter evenly into muffin cups, filling each about ¾ full. Top with Cinnamon Streusel and bake for 18–22 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tip
Want fluffier muffins? Don’t overmix the batter. It can make your muffins dense or chewy. Gently fold until only a few light streaks of flour remain, and stop there! Let the batter rest for 5–10 minutes before baking.
Easy Swaps and Add-Ins
What makes these vegan banana muffins a keeper? They’re endlessly adaptable. A few quick swaps or mix-ins can take them from cozy classic to something brand new:
- Use oat flour for a softer, gluten-free option, or replace half the flour with whole wheat for a heartier, nutty texture.
- This recipe uses walnuts, but you can swap in pecans, almonds, or add a handful of vegan chocolate chips for a bakery-style twist.
- Stir in a teaspoon of espresso powder for a subtle coffee flavor that deepens the banana sweetness.
- Add a pinch of nutmeg or ginger for warm spice before baking for a little bakery magic.
- A drizzle of homemade vegan butter adds richness, and extra satisfaction.
Serving Suggestions
These vegan banana muffins are soft, sweet, and perfectly satisfying—no extras needed.
- Grab one for breakfast on the go, a quick afternoon snack, or enjoy it with a cup of coffee for a cozy little moment.
- Slice a muffin into chunks and layer it with creamy coconut yogurt, crunchy granola, and chopped bananas for a mini banana parfait. It’s a little fancy, super tasty, and nice for a brunch.
More Vegan Banana Treats You’ll Love
If you’re into healthy treats like this vegan banana muffin recipe, here are a few more vegan banana recipes that are sweet, simple, and absolutely crave-worthy:
- Banana mug cake cooks in just minutes and delivers warm, fluffy banana goodness.
- Vegan banana split is a fun, nostalgic treat layered with dairy-free ice cream, fruit, and toppings.
- Chocolate-covered banana bites are frozen, snackable, and dipped in silky chocolate. Just be sure to use vegan chocolate chips for the recipe.
If you make this vegan banana muffins recipe, I’d love to hear how it turned out in the comment box below, and if you’re in a baking mood, you’ll find more sweet ideas in my vegan dessert recipes. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Common Questions
Yes, vegan banana muffins can be a nourishing option, especially when made with ripe bananas, natural sweeteners like maple syrup, and healthy fats such as coconut oil or avocado oil. They’re typically lower in saturated fat than traditional muffins and can be boosted with fiber-rich ingredients like whole wheat flour, oats, or chia seeds.
Bananas themselves act as a natural egg replacer, but for added structure and lift, you can use aquafaba (whipped chickpea liquid), flax eggs (1 tbsp ground flax + 3 tbsp water), or unsweetened applesauce. These plant-based substitutes work beautifully to bind the batter without changing the flavor too much.
Light, fluffy vegan muffins come from a few key steps: use fresh baking powder and baking soda, don’t overmix the batter, and make sure your ingredients (especially milk and bananas) are at room temperature. Whipping aquafaba or lightly mashing the bananas instead of pureeing them can also trap more air for a soft rise.
Absolutely, vegan banana muffins freeze wonderfully. Let them cool completely, then store them in an airtight, freezer-safe bag or container for up to 3 months. To enjoy, simply thaw at room temperature or warm in the oven or toaster oven for a few minutes. They taste just as fresh!
Vegan Banana Muffins (Bakery-Style)
Jen HansardIngredients
- ½ cup oat milk
- 1 tablespoon fresh lemon juice
- ½ cup aquafaba
- 4 medium very ripe bananas about 2 cups mashed
- 2 teaspoon pure vanilla extract
- 1 cup coconut sugar
- ½ cup coconut oil melted
- 3 cups all-purpose flour
- ½ cup raw walnuts chopped
- ¼ teaspoon sea salt
- 1 ½ teaspoon baking soda
- 2 teaspoon ground cinnamon
Cinnamon Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup coconut sugar
- 2 teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 2 tablespoon maple syrup
Instructions
- Heat the oven to 425 °F with a rack in the middle. Grease the bottoms and sides of a standard 12-cup muffin tin, or use a silicone muffin pan.
- Stir the lemon juice into the oat milk and set aside for 7 minutes.
- Shake the can of chickpeas to distribute the starches, then measure the aquafaba into a blender. Blend on medium speed until uniformly foamy, about 1 minute. Add the oat milk mixture, vanilla, bananas, coconut sugar and coconut oil and blend on medium until no banana lumps remain.
- Mix the flour, walnuts, salt, baking soda and cinnamon in a large bowl. Pour the wet ingredients over the dry and stir gently until just combined; a few streaks of flour are fine. Divide the batter among the muffin cups, filling them to the top.
- Make the streusel: In a small bowl, mix the flour, coconut sugar, cinnamon, salt and maple syrup until well combined. Crumble it evenly over the muffins with your fingertips, covering the batter completely.
- Bake for 5 minutes, until the muffins have risen. Without opening the oven door, reduce the heat to 350 °F and bake until a toothpick comes out clean or with a few crumbs, about 17 minutes more (22 minutes in a silicone pan). Let cool for 20 minutes before serving.
Recipe Notes
- Ripeness Tip: Use spotty, overripe bananas for the most sweetness and moisture. Frozen ones work too; see how to freeze bananas, then thaw and include any liquid.
- Aquafaba Tip: Use the liquid from a can of unsalted chickpeas so the muffins don’t taste salty.
- Nut-Free: Leave out the walnuts, or use chopped dark chocolate. Pecans also work if nuts aren’t a concern.
- Storing: Keep cooled muffins in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months.
I was surprised how well these came out without eggs or dairy. They’re moist, sweet, and honestly hard to tell they’re vegan.
I added dark chocolate chips and walnuts, and they turned out looking like they were from a fancy cafe. My new favorite!
I love these muffins, thank you for the recipe. What’s the best way to store them?
These muffins freeze wonderfully. Let them cool completely, then store them in an airtight, freezer-safe bag or container for up to 3 months. To enjoy, simply thaw at room temperature or warm in the oven or toaster oven for a few minutes. They taste just as fresh! Thank you for the review.
Will almond milk work instead of oat milk?
Yes— you could do a 1:1 swap between those two with no issues Debbie.
I have heard of aquafaba yet never attempted it until this recipe. It was kinda fun and cool to see how it can be an egg replacement using something I would just typically throw away. As for the actual muffins— they turned out really nice. I overfilled them to make them extra large (and they made 10 this way). Def will save this recipe!
Bigger muffins = more deliciousness. Good call. So glad you enjoyed the recipe.