Vegan banana muffins are a delicious, plant-based twist on a classic favourite, offering all the comforting sweetness and soft crumb you expect—without eggs or dairy. They’re perfect for using up ripe bananas and make a fuss-free breakfast, snack, or lunchbox treat. This UK-based recipe uses easy-to-find ingredients and delivers reliably moist, flavourful results every time.
Ingredients
- 3 medium ripe bananas (about 300g peeled weight)
- 75g light brown sugar (or golden caster sugar)
- 60ml vegetable oil (such as sunflower or rapeseed)
- 60ml unsweetened plant-based milk (soya, oat, or almond)
- 1 tsp vanilla extract
- 200g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp fine sea salt
- 1 tsp ground cinnamon (optional)
- 50g chopped walnuts or pecans (optional)
- 40g vegan dark chocolate chips (optional)
Instructions
- Preheat your oven: Set the oven to 180°C (160°C fan) or Gas Mark 4. Line a 12-hole muffin tin with paper cases or lightly grease each cup.
- Mash the bananas: In a large mixing bowl, mash the peeled bananas using a fork or potato masher until mostly smooth with a few small lumps remaining.
- Add wet ingredients: Stir in the sugar, oil, plant milk, and vanilla extract. Mix well until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and cinnamon (if using).
- Mix the batter: Add the dry ingredients to the wet mixture. Use a spatula or large spoon to fold together gently, just until no dry flour remains. Do not over-mix—some lumps are fine.
- Add extras: Gently fold in the chopped nuts and/or chocolate chips if using.
- Fill muffin cases: Divide the batter evenly between the 12 muffin cases. Fill each case about 3/4 full for nicely domed muffins.
- Bake: Place the tin in the centre of the oven and bake for 18–22 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean or with just a few moist crumbs.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Tips
- Banana ripeness: The riper and spottier your bananas, the sweeter and more flavourful your muffins will be. If your bananas aren’t ripe enough, bake them (in their skins) at 150°C for 10 minutes to soften and sweeten them.
- Oil substitutes: You can swap vegetable oil for melted coconut oil or light olive oil. Avoid extra-virgin olive oil, as its flavour can be overpowering.
- Gluten-free: Substitute the plain flour with a 1:1 gluten-free flour blend designed for baking. The texture will be slightly different but still tasty.
- Don’t over-mix: Mix the batter just until combined to avoid tough or dense muffins. Some lumps are fine and will bake out.
Serving Suggestions
- Enjoy your vegan banana muffins warm from the oven with a cup of tea or coffee for a classic British treat.
- Slice in half and spread with vegan margarine or nut butter for extra richness and flavour.
- Pack into lunchboxes as a convenient snack or breakfast on the go.
- Serve alongside a fruit salad or vegan yoghurt for a more substantial breakfast.
- For dessert, try warming a muffin and serving with a scoop of vegan ice cream.
Variations
- Blueberry Banana Muffins: Fold 100g fresh or frozen blueberries into the batter in place of nuts or chocolate chips.
- Banana & Peanut Butter: Swirl 2 tbsp peanut butter into the batter before baking, or add a teaspoon to the centre of each muffin.
- Spiced Banana Muffins: Add 1/2 tsp ground ginger and 1/4 tsp nutmeg along with the cinnamon for a warming, aromatic twist.
- Banana Oat Muffins: Replace 50g of the plain flour with rolled oats for extra texture and fibre.
- Lower Sugar Option: Reduce the sugar to 50g for a less sweet, more breakfast-friendly muffin.
Storage and Reheating
- Room temperature: Store cooled muffins in an airtight container at room temperature for up to 3 days. Place a piece of kitchen paper in the container to absorb excess moisture and prevent sogginess.
- Freezing: Muffins freeze well—wrap individually in cling film or place in a freezer bag. Freeze for up to 2 months. Defrost at room temperature for 2–3 hours, or microwave each muffin for 30–40 seconds until warmed through.
- Reheating: To refresh day-old muffins, warm in a 160°C oven for 5–7 minutes or microwave for 15–20 seconds. This revives their soft, just-baked texture.
Frequently Asked Questions
- Can I make these muffins without oil?
Yes, you can substitute the oil with an equal amount of unsweetened applesauce or mashed avocado for a lower-fat option. The texture will be slightly denser but still moist and enjoyable. - What’s the best type of plant-based milk to use?
Soya, oat, or almond milk all work well in this recipe. Soya milk gives a richer texture, oat milk adds a mild sweetness, and almond milk keeps the flavour light. Use unsweetened varieties to control overall sweetness. - Can I use self-raising flour instead of plain flour?
Yes, you can use self-raising flour and omit the baking powder and bicarbonate of soda. The muffins will rise well, but check the salt content in your flour and reduce added salt if needed. - My muffins didn’t rise—what went wrong?
This can happen if the raising agents are out of date or if the batter was over-mixed. Always check the expiry date on baking powder and bicarbonate of soda, and mix the batter gently. - Can I add other mix-ins?
Absolutely. Try raisins, dried cranberries, chopped dates, seeds, or even a swirl of vegan caramel. Just don’t overload the batter—about 100g total mix-ins is ideal. - How do I make jumbo or mini muffins?
For jumbo muffins, divide the batter between 6 large cases and bake for 22–26 minutes. For mini muffins, use a 24-hole mini tin and bake for 10–12 minutes, checking early to prevent overbaking.
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Vegan Banana Muffins Recipe UK: Easy, Moist & Foolproof Guide