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Moist banana muffins with 2 bananas, cinnamon, oil, and brown sugar.

Best Banana Muffins with 2 Bananas in One Bowl (Vegan)

Marinela Malcheva
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.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Breakfast, Dessert, Snack
Cuisine dairy-free, egg-free, Plant-based, Vegan, Vegetarian
Servings 12 muffins
Calories 158 kcal

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

Calories: 158kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 152mgPotassium: 135mgFiber: 2gSugar: 11gVitamin A: 14IUVitamin C: 2mgCalcium: 24mgIron: 1mg
Keyword  2 banana muffin recipe, 2 bananas, banana bread muffins, brown sugar, cinnamon, cinnamon banana muffins, how to make banana muffins with 2 bananas, moist, no egg, oil
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