Vegan Banana Muffins

These moist banana muffins are free of both eggs and dairy, but are loaded with flavor.
  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 15 min
  • Yield: 12 muffins
Save Recipe

Ingredients

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

Directions

  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.)

Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Banana Nut Muffins

Banana Bread

Banana Pudding

Banana Walnut Bread

Bananas Foster

Old-Fashioned Banana Cake

Two-Ingredient Banana Pancakes

Vegan Blueberry Muffins