Vegan Easy Banana Muffins

Total time35 min

Prep time10 min

Cook time20 min

Ripe, well-mashed bananas give these muffins their deep flavor and soft, moist texture, with a touch of vanilla and warm cinnamon rounding things out. The batter comes together in one bowl and bakes up into domed, golden tops with a tender, lightly springy crumb inside. A quick fold is all it takes to keep the texture right — just until the dry streaks disappear, so the muffins stay soft rather than dense. They're the kind of easy, everyday bake that goes from bowl to muffin tin in minutes, perfect for breakfast or a snack alongside coffee. This one is a solid pick for a vegan kitchen, and it's easy to keep on repeat since the ingredient list is short and the method is nearly foolproof. Cooled on a rack and served warm, these are the kind of muffins that disappear fast.

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Ingredients

12 servings

3 medium very ripe bananas (about 1 ¼ cups mashed)
⅓ cup unsalted butter, melted and slightly cooled
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup granulated sugar
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
2
In a large mixing bowl, mash the bananas with a fork until mostly smooth with only small lumps remaining — about 1 1/4 cups mashed.

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