Vegan Banana Muffins

These moist banana muffins are free of both eggs and dairy, but are loaded with flavor.
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  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 15 min
  • Yield: 12 muffins
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1 1/4 cups all-purpose flour (see Cook's Note)

1 teaspoon baking soda

1/2 teaspoon kosher salt

3 very ripe medium bananas, mashed (about 1 1/4 cups)

3/4 cup sugar

1/2 cup plain soy milk yogurt

1/2 cup vegetable oil

1 teaspoon pure vanilla extract


  1. Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's okay if there are lumps).
  2. Spoon about 1/4 cup of the batter into each lined muffin cup and bake until a tester inserted in the center comes out clean, about 30 minutes. Cool the muffins in the pan on a wire rack for 30 minutes, then remove muffins from pan and transfer to a rack to cool completely. Store the muffins in an airtight container at room temperature for up to 5 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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