Learn how to make the best Banana Muffins with 2 bananas - moist, healthy, and easy to make in just 1 bowl. This vegan banana bread muffin recipe, featuring brown sugar, oil, and a hint of cinnamon is perfect for a quick breakfast, a wholesome snack, or a tasty dessert.
The best part? No egg, no butter, and no mixer needed, making it a simple treat for your busy mornings. Just like my pineapple carrot muffins or vegan blackberry muffins!
If you have many bananas with brown spots, give my go-to banana recipes a try. Make this 2 banana muffin recipe! Or if you'd like make these fluffy chocolate chip banana muffins, 3-ingredient oat banana cookies, or this baked banana oatmeal (no refined sugar).
For a quicker option, I love incorporating them into my banana date smoothie or this chocolate peanut butter banana smoothie.
But these basic banana muffins are a great way to use up those overripe, brown bananas and create a delicious treat that everyone will love. It requires just a few basic ingredients, and I’m sure you probably already have most if not all of them on hand.
These delicious homemade banana muffins with golden tops and incredibly soft, fluffy texture are ready in around 20 minutes of baking time.
While the sweet banana flavor perfectly complements the aromatic cinnamon powder, feel free to omit it if you're not a fan of cinnamon.
Plus, they are super customizable. Throw in some chopped nuts for banana nut muffins or mix in cocoa powder for chocolate banana muffins.
Or, if you love pumpkin, you won't want to miss out on my vegan pumpkin banana muffins.
Now grab those bananas and let’s get baking!
Jump to:
Ingredients
- Ripe Bananas - For maximum flavor, opt for the ripest bananas you can find. Two large bananas (1 full cup of mashed bananas) are enough to infuse natural sweetness and moisture.
- Whole Wheat Flour - Add a nutritious and hearty base. Feel free to use white all-purpose flour or gluten-free blend (1:1 ratio).
- Brown Sugar - Provide a rich, caramel flavor. I used brown sugar feel free to swap it with white sugar or coconut sugar.
- Sunflower Oil - Enhance moistness and ensure a tender crumb in each bite. Melted coconut oil or any neutral vegetable oil can be used, as well.
- Plant-Based Milk - I used homemade almond milk but soy milk, light coconut milk, or oat milk will work well.
- Vanilla Extract - Adds depth and complexity delivering a warm, aromatic flavor.
- White Vinegar - Activate baking soda for a light, airy texture.
- Cinnamon Powder - Infuse a hint of warmth and depth. Try these tortilla cinnamon rolls if you love easy cinnamon-infused desserts.
- Baking Soda - Helps muffins rise and become light and fluffy.
- Salt - Enhances the flavors and balances the sweetness in these wholesome whole wheat banana muffins.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make 2 Banana Muffin Recipe
Preheat the oven and mash the bananas. Begin by preheating your oven to 350°F / 176°C. Meanwhile, prepare your muffin pan with liners. In a large bowl, mash the bananas with a fork or potato masher until smooth.
Mix in wet ingredients. Stir in milk, oil, vanilla extract, and vinegar.
Add dry ingredients. Gradually stir in sugar, flour, baking soda, cinnamon, and salt, being careful to gently fold in the flour until just combined.
Divide batter: Divide the batter evenly among 12 muffin cups in your prepared muffin tin. Optional: Before baking, sprinkle brown sugar on top of each muffin for an additional touch of sweetness and a slightly crunchy texture.
Bake: Bake in the center rack of the preheated oven at 350°F / 176°C for 23-25 minutes, or until the tops are golden and an inserted toothpick comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool further. Serve with a cup of golden milk and a dollop of peanut butter.
Hint: Be careful to NOT over-mix the batter, otherwise, your muffins will be too dense.
Substitutions
- Whole wheat flour - Use all-purpose flour, spelt flour, or a gluten-free flour blend (if needed).
- Brown sugar - White sugar, coconut sugar, or date sugar are great alternatives.
- Sunflower oil - substitute it with any neutral oil like melted coconut oil, canola, or grapeseed oil. Also, you can use applesauce (1:1 ratio) for an oil-free version.
- Plant-based milk - Use any non-dairy milk like almond milk, soy milk, or cashew milk. For a lighter version, you can use cold water.
- Vanilla extract - swap it with almond extract for a different flavor.
- White Vinegar - lemon juice or apple cider vinegar can be used instead of white vinegar.
- Cinnamon powder - Nutmeg, ground ginger, or allspice can provide a similar warm and aromatic flavor.
Add-ins and Variations
- Banana Nut Muffins - add a generous handful of chopped nuts, like walnuts or pecans, to the batter before baking for an extra crunch and nutty flavor.
- Banana Chocolate Chip Muffins - fold in ½ cup of vegan chocolate chips into the batter for a lovely blend of banana sweetness and chocolate goodness. If you love bananas and chocolate, don't miss my vegan chocolate chunk muffins as well.
- Blueberry Banana Muffins - gently folding in a cup of fresh or frozen blueberries into the batter for a fruity twist.
- Small Batch Banana Muffins - halve the batter for a perfect batch of six mini muffins.
- Banana Cupcakes - topping each muffin with creamy frosting for a decadent kid-friendly treat.
Equipment
To make these moist banana muffins, you'll need a mixing bowl, a muffin tin with silicone or paper liners, and basic kitchen utensils like a fork and whisk.
Storage
Once completely cooled, store the muffins in an airtight container at room temperature for up to two days or in the fridge for up to 4-5 days.
To freeze, individually wrap banana muffins and store them in a freezer-friendly container or ziplock bag for up to 2 months.
Top Tips
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your muffins will be.
- Make a smooth banana puree by mashing the bananas thoroughly, ensuring there are no chunks. You can use a blender for quicker and smoother results.
- Don't overmix. Gently fold in the dry ingredients until just combined to avoid overmixing, which can result in dense muffins.
- Even batter distribution. Divide the batter equally among the muffin cups for uniform baking.
- Test for doneness. Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs when they're done.
Frequently Asked Questions (FAQ's)
Certainly! You can make this recipe gluten-free by substituting whole wheat flour with a gluten-free flour blend in a 1:1 ratio.
You can ripen bananas naturally at room temperature or speed up the process by placing them in a brown paper bag with ethene-producing fruits like ripe apples, avocados, or pears.
Keep banana muffins moist by baking them with very ripe bananas for natural moisture, storing them in an airtight container to retain freshness, avoiding overmixing the batter, and allowing them to cool briefly in the pan before transferring to a wire rack.
More Vegan Breakfast Muffins
- Eggless savory muffins
- Orange cranberry muffins
- Lemon poppy seed muffins
- Strawberry and lemon muffins
- Spinach banana muffins
More Healthy Recipes With Ripe Bananas
- Chocolate chunk banana bread without baking soda
- Banana pumpkin bread without eggs
- Gluten-free chickpea flour banana bread
📖 Recipe
Best Banana Muffins with 2 Bananas in One Bowl (Vegan)
Equipment
- 1 large mixing bowl
- 1 standard muffin pan 12 cup lined with silicone or paper liners OR grease lightly each muffin tin with oil
- 1 Fork
- 1 whisk or spoon
Ingredients
- 2 large, ripe bananas 1 full cup mashed
Wet Ingredients
- ⅓ cup + 1 tablespoon almond milk or any plant milk
- ⅓ cup sunflower oil or any neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Dry Ingredients
- 1+½ cup whole wheat flour or regular white flour
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½-1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Begin by preheating your oven to 350°F / 176°C. Meanwhile, prepare your muffin pan with liners. In a large bowl, mash the bananas with a fork or potato masher until smooth.
- Stir in milk, oil, vanilla extract, and vinegar.
- Gradually stir in sugar, flour, baking soda, cinnamon, and salt, being careful to gently fold in the flour until just combined.
- Divide the batter evenly among 12 muffin cups in your prepared muffin tin. Optional: Before baking, sprinkle brown sugar on top of each muffin for an additional touch of sweetness and a slightly crunchy texture.
- Bake in the center rack of the preheated oven at 350°F / 176°C for 23-25 minutes, or until the tops are golden and an inserted toothpick comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool further. Serve with a cup of golden milk and a dollop of peanut butter.
Notes
- Storage: Once completely cooled, store the muffins in an airtight container at room temperature for up to two days or in the fridge for up to 4-5 days.
To freeze, individually wrap banana muffins and store them in a freezer-friendly container or ziplock bag for up to 2 months. - Use ripe bananas. The riper the bananas, the sweeter and more flavorful your muffins will be.
- Make a smooth banana puree by mashing the bananas thoroughly, ensuring there are no chunks. You can use a blender for quicker and smoother results.
- Don't overmix. Gently fold in the dry ingredients until just combined to avoid overmixing, which can result in dense muffins.
- Even batter distribution. Divide the batter equally among the muffin cups for uniform baking.
- Test for doneness. Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs when they're done.
- See the post above for more substitutions and variations ideas.
Nutrition
Did you make this moist 2 banana muffin recipe?
I would greatly appreciate it if you had a minute to rate the recipe and leave a comment below.
Please share your photo on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. We would love to see your creations!
Thank you for sharing your experience with us, we are so grateful you are here 🙏
Comments
No Comments