The Best Vegan Banana Muffins (Seriously Moist & Fluffy!)

Imagine a true, bakery-style muffin, warm from the oven, with a high-domed, crackly top and an unbelievably soft, fluffy crumb. Now, imagine it’s packed with sweet banana flavor, kissed with cinnamon, and it just happens to be completely vegan. That is the magic we are creating today with what I can honestly say are the best vegan banana muffins I have ever made.

I am on a lifelong quest for the perfect banana muffin, and for the longest time, I was convinced that a truly light and fluffy vegan version was a myth. So many recipes end up dense or gummy. But then I cracked the code. The secret? A one-two punch of whipped aquafaba for lightness and a high-heat baking trick that gives them that incredible bakery-style oven spring.

I promise you, these aren’t just “good for vegan” muffins; they are genuinely spectacular muffins, period. They are ridiculously moist, packed with flavor from very ripe bananas, and topped with a crunchy, nutty walnut crumble that is the perfect finishing touch. They are a simple, one-bowl wonder that will fill your home with the most incredible, comforting aroma.

Get ready to master a few simple but game-changing techniques that will have everyone asking for your secret to the most seriously good vegan banana muffins ever.

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Why These Are the Only Vegan Banana Muffins You’ll Need!

You are going to be so thrilled with this recipe. It has become my go-to for using up ripe bananas, and I can’t wait for you to see why. Here’s the scoop:

• Unbelievably Fluffy & Moist: The whipped aquafaba and vegan buttermilk create a tender, light, and incredibly moist crumb that stays fresh for days. No dense, heavy muffins here!
• True “Bakery-Style” Domes: We’re using a simple high-heat baking trick that helps the muffins rise beautifully, giving them those impressive, high-domed tops you see in cafes.
• The Perfect Walnut Crumble: The simple, nutty, cinnamon-sugar crumble on top adds a fantastic crunchy contrast to the soft muffin below.
• An Easy, One-Bowl Wonder: The muffin batter comes together in one main bowl with simple, straightforward steps. It’s a low-fuss recipe with a massive payoff.
• Packed with Authentic Banana Flavor: This recipe uses a generous amount of very ripe bananas, ensuring every single bite is bursting with sweet, authentic banana flavor.

Recipe Snapshot

Prep Time	30 minutes
Cook Time	25 minutes
Total Time	55 minutes
Servings	12 jumbo muffins
Calories	330 kcal per muffin
Course	Breakfast, Snack
Cuisine	American
Difficulty/Method	Easy / Baking

Your Shopping List for These Bakery-Style Beauties

This recipe uses a handful of clever vegan baking staples to create its magical texture. Here’s your list!

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→ For the Nutty Walnut Crumble

• ⅓ cup finely chopped walnuts → For that perfect nutty crunch.
• ⅓ cup organic brown sugar → Creates a lovely, caramelized topping.
• ½ teaspoon ground cinnamon & a pinch of sea salt → For warmth and flavor balance.

→ For the Fluffy Muffin Batter

• ½ cup + 1 tablespoon oat milk → Or your favorite plant-based milk.
• 1 ½ tablespoons lemon juice → This will curdle our milk to create a vegan “buttermilk.”
• 4 medium, VERY ripe bananas → The spottier and browner, the better! That’s where all the sweetness comes from.
• ½ cup sunflower oil → Or any neutral oil, for a super moist crumb.
• ¾ cup organic brown sugar → For a deep, caramel-like sweetness.
• ½ cup aquafaba → My secret weapon for a light, fluffy, egg-free crumb! This is simply the liquid from a can of chickpeas.
• 1 ½ teaspoons pure vanilla extract → A must-have for the best flavor.
• 3 cups all-purpose flour
• Spices & Leaveners: Heaping ¼ tsp sea salt, 1 ½ tsp baking soda, 1 tsp cinnamon, and ¼ tsp nutmeg.

Let’s Bake! Crafting Your Perfect Vegan Muffins

Ready to make the best vegan banana muffins of your life? This process is so rewarding, and your kitchen is about to smell like heaven.

Part 1: The Crumble & Vegan “Buttermilk”

1. Prep Your Oven and Pan: First, preheat your oven to a hot 425°F (220°C). Generously grease a standard 12-cup muffin tin. I mean it—be generous with the oil or spray to prevent sticking!
2. Make the Vegan “Buttermilk”: In a small bowl or measuring cup, stir the lemon juice into the oat milk. Let it sit for 5-10 minutes. It will curdle slightly and thicken—that’s exactly what we want!
3. Make the Crumble: While the buttermilk sits, mix the finely chopped walnuts, brown sugar, cinnamon, and salt together in a small bowl. Set it aside.
4. Mash the Bananas: In a medium bowl, use a fork to mash your very ripe bananas until they are smooth and almost liquid-like, with no big lumps remaining.

Part 2: The Fluffy Muffin Batter

5. Whip the Aquafaba: This is a key step! Pour your aquafaba into a clean bowl. Using a handheld electric mixer, whip it on medium speed for about 1 minute until it’s uniformly white and foamy.
6. Combine the Wet Ingredients: In a separate large bowl, whisk together the brown sugar and oil. Add the whipped aquafaba and mix until it’s incorporated. Now, stir in your prepared vegan “buttermilk” and the vanilla, followed by the mashed bananas. Mix until smooth.
7. Fold in the Dry Ingredients: Add the flour, salt, baking soda, cinnamon, and nutmeg to your wet ingredients. Switch to a spatula and gently fold everything together until it is just barely combined. A few streaks of flour are perfectly fine! Do not overmix!

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Part 3: The Bakery-Style Bake

8. Fill and Top: Divide the thick batter evenly among your muffin cups, filling them all the way to the top. Sprinkle the walnut crumble generously over each muffin.
9. The High-Heat Blast: Place the pan in the 425°F oven and bake for 6 minutes. This initial blast of high heat is what creates that amazing oven spring and those beautiful dome tops.
10. Lower the Heat & Finish: After 6 minutes, without opening the oven door, reduce the oven temperature to 350°F (175°C). Continue to bake for another 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11. Cool and Enjoy!: Let the muffins cool in the pan for about 20 minutes before carefully running a small spatula around the edges and lifting them out. They are absolutely divine while still a little warm!

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WiseRecipes’ Top Tips for Bakery-Style Muffins

These are the little secrets that take these muffins from good to truly exceptional. Don’t skip these!

1. The High-to-Low Temp Bake is a MUST. This is the number one secret to achieving those big, beautiful, bakery-style muffin tops. The initial blast of high heat causes the leaveners to work overtime, forcing the muffin to rise up quickly before it sets.
2. Don’t Under-Whip the Aquafaba. Taking a minute to whip the aquafaba until it’s foamy is a crucial step for a light, airy crumb. It acts just like egg whites would, trapping air and providing lift.
3. Use VERY Ripe Bananas. I’m talking brown, spotty, and ugly! The riper the banana, the higher its sugar content and the more intense its banana flavor. This is where all the natural sweetness and moisture comes from.
4. Do NOT Overmix the Batter. This is the golden rule of tender muffins. The moment you see the last streak of flour disappear, stop mixing! Overmixing develops the gluten and will lead to tough, dense muffins.
5. Fill Those Muffin Cups to the Top! This might feel wrong, but for big, beautiful jumbo muffins, you want to fill the cups all the way to the brim. The batter is thick and designed to rise up, not spread out.

Keep Them Fresh! Storing Your Vegan Muffins

These muffins store beautifully, making them a perfect make-ahead breakfast or snack.

• Room Temperature: Store the cooled muffins in an airtight container at room temperature for up to 3 days. I find the flavor is even better on day two!
• Refrigerator: To keep them fresh for longer, you can store them in the fridge for up to 6 days. They’re delicious chilled or you can warm one in the microwave for 15-20 seconds.
• Freezing: These muffins freeze like a dream! Once completely cool, place them in a freezer-safe bag or container. They will keep for up to 3 months. Thaw at room temperature or pop one in the microwave for a quick, warm treat.

FAQs: Your Vegan Banana Muffin Questions, Answered!

What exactly is aquafaba, and is there a substitute?

Aquafaba is the starchy liquid found in a can of chickpeas! It’s a miraculous vegan egg replacer. When whipped, it becomes foamy and helps to provide lift and a tender texture in baked goods. If you don’t have it, you could substitute it with a flax egg (1 tbsp ground flaxseed + 3 tbsp water), but I find the texture with whipped aquafaba is superior and lighter.

Can I make these muffins gluten-free?

Yes, you can! For the best results, I would recommend substituting the all-purpose flour with a high-quality, 1-to-1 measure gluten-free baking flour blend that contains xanthan gum. Also, ensure your oats are certified gluten-free.

Can I use a different nut for the crumble, or make it nut-free?

Absolutely! Finely chopped pecans would be a fantastic substitute for walnuts. For a nut-free version, you could use raw pumpkin seeds (pepitas) or even just a simple cinnamon-sugar crumble made with a little vegan butter.

Can I add chocolate chips?

Of course! What isn’t better with chocolate? I would recommend gently folding in about 1 cup of your favorite vegan chocolate chips as the very last step before scooping the batter into the muffin tin.

My Final Thoughts: The Perfect Morning Treat

These Seriously Good Vegan Banana Muffins are a true testament to the magic of plant-based baking. They are a warm, comforting, and incredibly satisfying treat that proves you don’t need eggs or dairy to create a truly spectacular, bakery-quality muffin. I hope this recipe brings a little bit of cozy, delicious joy to your mornings!