You can't tell at all that these muffins don't have any dairy or eggs. They are moist and yummy. My kids and husband polish them off as soon as they are out of the oven!

Vegan Banana Muffins

all-purpose flour

white sugar

brown sugar

cinnamon

baking powder

baking soda

nutmeg

salt

bananas

canola oil

coconut milk

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.


Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.


Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.


Wow, these were delicious!!!  I made some changes based on preference (way less sugar- 1/2 cup turbinado is the only sweetener I used, whole wheat flour in place of the white, extra baking powder in place of the baking soda).  Then I made some changes based on what I had on hand (grapeseed oil in place of canola, almond milk in place of the coconut milk, and ginger in place of the nutmeg.
They turned out just lovely and my family was very pleased. Thank you for a delicious recipe!!!

I know this post says vegan muffins but both white and brown sugar contain bone char from cows and other animals. I loved the recipe but added an alternative for the sugar. I just thought I would mention it since a lot of people are unaware of the bone char in the white and brown sugars.

Loved this recipes but changed it up a little. Instead of the 1 cup of canola oil I used 1/2 c. coconut oil and 1/2 c. applesauce. I also added 1 c. of chopped walnuts. And I topped them with a streusel topping of 1/4 c flour, 1/4 c each brown and white sugar with 1 Tb. vegan margarine. And instead of 12 muffins- it made 24 big ones.- thrilled with the recipe.

I just made these muffins and for the life of me can not figure out how it says it makes a dozen, that is exactly what I wanted but by the time I finished filling my muffin pan of 12  I still had half of the batter left.  I ended up putting it in 3 small loaf pans.

Very good and moist. I used 1 cup applesauce instead of oil. These MUST be cooked as muffins! I used a loaf pan and it doubled the cook time and the outside became overcooked and hard. A great muffin recipe!

Great recipe!  I didn't have any eggs to make my usual banana bread recipe, and now I'm not sure i'll go back to that one.  I substituted vegetable oil for canola oil, and added in 3 scoops of Greek honey yogurt and 1/2 cup of unsweetened applesauce.    The muffins turned out great - even the skeptical husband loved them!

What an easy and great recipe! My family loved these. Note: I altered it slightly to reduce the amount of sugar and oil and they still came out moist and delicious! 

My alteration: I used 5 very ripe bananas (which are sweeter) and only used 1/2 cup of white sugar instead of the 1 cup this recipe calls for. I also substituted 1/2 the amount of oil for applesauce (so 1/2 cup oil; 1/2 cup applesauce (which also adds an element of sweetness)). I will do the same method next time or possibly use coconut oil instead of canola oil as I see another user has done. Yum!

its the best banana bread recipe i've had. I also halved the white sugar probably could have halved the brown sugar as well. This is going to be my go to recipe from now on.

First off the smell of these muffins cooking was heavenly. The taste and texture were terrific and I'll definitely be making them again. I followed the recipe exactly as listed. The only other comment I can add is that there was enough batter to fill 12 muffin cups plus half of a bread pan.

Soft, moist, sweet, and fluffy banana muffins!

vegan banana muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 1

Cost: $36.01 /serving

Author : MIEKO1

Ingredients

Instructions

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