Easy Banana Muffins Without Eggs (Vegan)

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These fluffy and soft Banana Muffins Without Eggs are dairy free and egg free. Which makes them the BEST vegan banana muffin recipe!

Fluffy vegan banana muffins lined on a cooling rack. — Banana Muffins without Egg

This recipe took several attempts before we finally got a light and fluffy muffin. Each time it was a little bit closer to the perfect vegan muffin. Finally, we found an eggless banana muffin that was also dairy free and therefore vegan!

This recipe is perfect for toddlers and adults with food allergies or intolerances.

Looking for another amazing breakfast recipe that is vegan? I have recipes for Plant Based Bagels and New York Style Bagel Sourdough Discard Bagels! They are seriously so good. We even have a video tutorial so you can make them too!

Why You'll Love This Recipe

These muffins are so soft and fluffy!
The banana flavor is strong! Look at the tips and tricks to see why!
These are the best recipe to use old bananas you aren’t going to eat! No one wants to waste food!

Recipe Ingredients

You'll need the following ingredients to make these Banana Muffins Without Eggs and Milk!

Picture of the the ingredients for banana muffins without eggs: bananas, white sugar, brown sugar, almond milk, apple cider vinegar, oil, flour, salt, baking soda and baking powder. — Ingredients for Banana Muffins Without Eggs

Bananas: Using over-ripe bananas is a MUST in this recipe. They should have large brown spots on them or even mostly brown. This will ensure your muffins have maximum banana flavor!

Sugar: The white sugar sweetens while keeping the muffins fluffy. The brown sugar adds a depth of flavor and moisture to the crumb.

Oil: This recipe calls for canola oil, but vegetable can be substituted.

Apple Cider Vinegar: It is important to include the vinegar in this recipe. It reacts with the baking soda and helps the muffins to rise and become fluffy.

Almond Milk: This adds needed moisture to the recipe.

Flour: Unbleached all purpose flour helps keeps these muffins together and soft.

Baking Soda & Powder: Both of these rising agents help the muffins to fluff up and become nice and soft.

Salt: Salt brings out the flavor of the bananas.

How to Make Banana Muffins Without Eggs

Here are some quick visual instructions. The full vegan banana muffin recipe with measurements is below!

Add the apple cider vinegar to the almond milk. Mash the bananas very well. Mix in the sugars and mix in the other liquid ingredients.

Collage of four pictures, first putting apple cider vinegar in almond milk, second mashing the bananas, third adding white and brown sugar and fourth adding almond milk and oil to the bowl.

Mix the dry ingredients in a bowl. Add half of the dry ingredients to the banana mixture and mix. Add the second half of the dry ingredients and mix until combined (don't over-mix). Fill the muffin liners ¾ full and bake.

Collage of four pictures: first mixing the dry ingredients, second adding half the flour to the banana mixture, third adding the last half of flour to the mixture and fourth putting the muffin pan in the oven.

Recipe Tips & Tricks

It's important to use over-ripe bananas in this recipe. I wait until the bananas have large brown spots on them and they are very soft. That will help the muffins to have a stronger and sweeter banana flavor.
Do not over mix once you add the flour. It may cause your muffins to be a bit tough and not as fluffy.

Storage and Reheating

Storage: Let the muffins completely cool before adding them to an airtight container. They will stay good on your counter for 3 days.
Freezing: Wrap individual muffins in plastic wrap and then add them to a freezer bag to help them stay fresh in the freezer.
Thawing: You can let the muffins thaw on your counter or pop them in the microwave to warm them up.

Additions and Substitutions

Almond Milk: We've also made this recipe with oat milk. You can substitute regular dairy milk if you are not on a dairy free diet.
Flour: These muffins can be made with kamut flour or even 50/50 white and whole wheat flour. Adding whole wheat flour will produce a slightly denser muffin.
Apple Cider Vinegar: You can substitute with white vinegar.
Additions: You can add walnuts, pecans or vegan mini chocolate chips to these muffins.

Frequently Asked Questions

Can you make muffins without eggs?

Muffins can still be soft and fluffy when they are made without eggs. Ingredients such as vinegar and baking soda can react to help muffins rise.

How do you make banana muffins with strong banana flavor?

Waiting until your bananas are very over-ripe will bring out a stronger banana flavor in your banana muffins.

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📖 Recipe

Banana Muffins Without Eggs & Milk (Vegan)

These fluffy and soft Banana Muffins Without Eggs are dairy free and egg free. Which makes them a perfect vegan recipe!

5 from 8 votes

Print Pin Rate

Course: Breakfast

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: muffins

Author: Jen Talley

Cost: $5

Equipment

1 muffin pan
1 Bosch Mixer or KitchenAid (optional)

Ingredients

3 medium over-ripe banana (see note)
½ cup white sugar
¼ cup brown sugar
¼ cup canola oil
1 teaspoon apple cider vinegar
¼ cup almond milk
1¾ cups unbleached all-purpose flour
¾ teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt

Optional Ingredients

½ cup mini chocolate chips (vegan)
½ cup chopped walnuts

Instructions

Preheat the oven to 350°. Put 12 muffin liners in the muffin(cupcake) pan.
Mix the almond milk and apple cider vinegar together and let it sit while you mix the following ingredients. In a large bowl or mixer add the peeled bananas and mash them really well. Add the sugars and mix it well. Add the oil and mix again. Add the almond milk/apple cider vinegar mixture to the bowl and mix it well.
Fluff up the flour as you add it to your measuring cups. Mix the flour, baking soda, baking power and salt together in a bowl.
Add ⅓ of the dry ingredients to the wet ingredients and mix just until combined. Add another ⅓ and mix again. Add the last ⅓ of the dry ingredients. Do not over mix. Add any additional mix ins (walnut, mini chocolate chips).
Fill the muffin liners ¾ of the way full. Put the pans in the oven for 15-18 minutes. You can insert a toothpick in the middle of a muffin to check if it is cooked through. The toothpick may have crumbs, but should not have wet batter stuck to it.

Notes

Tips:

Make sure the bananas are over-ripe and very soft. This will allow the muffins to have a stronger banana flavor and a little sweeter.
Do not over mix once you add the flour. It may cause your muffins to be a bit tough and not as fluffy.

Dairy Free & Vegan: If you decide to add chocolate chips make sure they are vegan.

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