Banana Muffins Vegan – Easy & Naturally Sweetened

These vegan banana muffins are light, moist, and packed with natural sweetness from ripe bananas and applesauce. This easy plant-based recipe also includes crunchy walnuts for extra flavor and texture, making them perfect for breakfast, a snack, or a dessert.

What Makes These Banana Muffins (Vegan) Special

• Light and airy texture with natural sweetness
• No refined sugar or butter
• Perfect for breakfast, snack, or dessert
• Easy to make with common pantry ingredients

Ingredients for Banana Muffins – Vegan (12 muffins)

• 1 ripe banana
• 200 g applesauce
• 70 ml maple syrup
• 60 ml soy milk (or other plant-based milk)
• 150 g flour
• 50 g almond flour
• 8 g baking powder
• 2.5 g baking soda
• 2 g ground cinnamon
• 2 g ground cardamom
• 75 g walnuts, coarsely chopped

Instructions

1. Preheat the oven to 180°C (fan) / 200°C (conventional) or 356°F (fan) / 392°F (conventional).
2. Lightly grease the muffin tin with vegan butter or margarine if not using paper liners, to prevent sticking.
3. Mash the banana in a large bowl. Stir in the applesauce and soy milk. Add the maple syrup and mix well.
4. Sift together the flour, almond flour, baking powder, baking soda, cinnamon, and cardamom in a separate bowl.
5. Add the dry ingredients to the wet mixture and stir by hand using a whisk or spoon until combined.
6. Fold in the chopped walnuts.
7. Divide the batter evenly among the 12 muffin molds.
8. Bake for 25 minutes in the center of the oven, or until a toothpick inserted comes out clean.
9. Let cool slightly before serving.

Serving & Storage

These muffins are best enjoyed slightly warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for a longer shelf life. These vegan banana muffins are a great option if you’re looking for an easy treat.

Tips for the Best Banana Muffins

• You can substitute the walnuts with pecans for a twist.
• If your banana is not ripe enough, roast it for a few minutes in the oven to bring out the sweetness.
• Add chocolate chips or chopped dark chocolate (90% cocoa) to the batter for a richer flavor without making the muffins too sweet.
• If your muffins stick slightly to the pan, gently loosen them using a butter knife or small spatula. Be careful, as they are delicate when hot and can break easily. Letting them cool for a few minutes helps them come out more quickly.
• If unsure, start with a small amount of cinnamon and cardamom. These spices can be strong, so adjusting them to your taste is best. You can always increase the amount next time.

This vegan recipe of banana muffins uses simple ingredients and delivers great results every time.

Other vegan dishes

• Homemade Dried Tomatoes – Easy Oven-Drying Method
• Authentic Creamy Hummus – Traditional Middle Eastern Recipe
• Singapore Noodles – Vegan Style
• Creamy Coconut Chickpea Curry – High-Protein Vegan
• Fresh Green Sauce – Easy Vegan Sauce for Falafel & More

Banana Muffins Vegan – Easy with Applesauce and Walnuts

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine vegan

Servings 12 muffins

Equipment

• 1 Muffin mold for 12 pieces
• Mixing bowls
• 1 Whisk or fork (for mashing and mixing by hand)
• 1 Wire rack (for cooling)

Ingredients

  

• 1 ripe banana
• 200 g applesauce
• 70 ml maple syrup
• 60 ml soy milk (or other plant-based milk)
• 150 flour
• 50 g almond flour
• 8 g baking powder
• 2.5 g baking soda
• 2 g ground cinnamon
• 2 g ground cardamom
• 75 g walnuts, coarsely chopped

Instructions

 

• Preheat the oven to 180°C (fan) / 200°C (conventional) or 356°F (fan) / 392°F (conventional).
• Lightly grease the muffin tin with vegan butter or margarine if not using paper liners, to prevent sticking.
• Mash the banana in a large bowl. Stir in the applesauce and soy milk. Add the maple syrup and mix well.
• Sift together the flour, almond flour, baking powder, baking soda, cinnamon, and cardamom in a separate bowl.
• Add the dry ingredients to the wet mixture and stir by hand using a whisk or spoon until combined. Do not overmix.
• Fold in the chopped walnuts
• Divide the batter evenly among the 12 muffin molds.
• Bake for 25 minutes in the center of the oven, or until a toothpick inserted comes out clean.
• Let the muffins cool slightly on a wire rack before serving.