Vegan Apple Banana Muffins – Easy!

Fluffy vegan apple banana muffins that aren’t dry or bland! These soft and naturally sweetened muffins are filled with fresh apple chunks and mashed banana. Ideal as a breakfast, but also as an afternoon snack or lunchbox treat. This easy muffin recipe comes together in just minutes to get you bakery-quality muffins every time. Plus, they’re completely dairy-free and egg-free. Put those ripe bananas to use and enjoy this classic and delectable, kid-friendly bake.

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There are few combos that go together as well as sweet bananas and juicy apples. This classic pairing comes together in a moreish bake that’s perfect for any time of day. These muffins tick all the boxes. And they’re a tasty treat to enjoy with your afternoon cuppa!

What I simply love about these muffins is how harmoniously the flavours work together. Mashed bananas add natural sweetness and moisture, which creates a tender crumb without any eggs. Chunks of fresh apple give you little bursts of juicy flavour. Together, you’ve got a lovely contrasting texture. Because they’re made with whole ingredients, you can feel good about reaching for one (or two!) during the day.

These vegan apple banana muffins are wonderfully easy and simple to make too. All you need is a bowl or two and your ingredients that you probably already have in your kitchen. They’re so quick to make! Your kitchen will be filled with the most comforting and fruity aroma in no time. Say bye-bye to those spotty bananas sitting on your counter and hello to adding more fruit to your baking. 

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Plain flour: I used plain four as the base for my muffins. You can use a good quality 1:1 gluten-free flour blend for a gluten-free version.

Caster sugar: Caster sugar adds sweetness and helps create a tender crumb. Golden caster sugar works well, or use coconut sugar or date sugar for a less refined option.

Soy milk: You can make the most versatile vegan buttermilk when you mix soy milk with apple cider vinegar. You can substitute soy for almond, oat or any other unsweetened plant milk if you don7t have soy milk.

Vegetable oil: A bit of vegetable oil will get you beautifully moist muffins that stay soft for days! Use a neutral oil like sunflower, rapeseed or light olive oil.

Banana: Bananas are our moisture star! Use very ripe bananas with plenty of brown spots for maximum sweetness and flavour. Avoid them if they’ve gone mouldy.

Apple: I love using sweet apples like Gala, Fuji, etc., for my bakes, but you can also use tart apples, like Granny Smith, Braeburn or Pink Lady. Use firm ones, so they hold their shape during baking.

Other ingredients: Cornflour, apple cider vinegar, baking powder, baking soda, and vanilla extract.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

12-hole muffin tin: A 12-hole muffin tin is the best pan for creating perfectly portioned muffins with those classic domed tops. This recipe makes about 10 to 12 muffins.

Muffin cases or paper liners: I try to use muffin liners every time I make muffins to prevent sticking. They make removal and serving easier. Choose good-quality cases for the best results.

Mixing bowls: You’ll need one large mixing bowl for the dry ingredients, one small bowl for your bananas and a jug for the wet ingredients.

Whisk and spatula: I use a whisk for combining dry ingredients evenly. Use a strong silicone spatula for folding the batter and scraping the bowl clean.

Small jug: You’ll need a small jug to prepare your vegan buttermilk. You’ll be combining the soy milk (or substitute) and apple cider vinegar.

Cooling rack: A cooling rack lets air circulate around the muffins as they cool. This is a top tip for preventing soggy bottoms.

Ice cream scoop or large spoon: I use an ice cream scoop for evenly distributing the batter into the muffin tin. You can use a large spoon to ensure uniformly sized muffins.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan apple banana muffins 

Preheat your oven to 180°C (350°F).

Step 1: Prepare your vegan buttermilk and preheat the oven

Let’s start by making our buttermilk! In a small jug, combine the soy milk and apple cider vinegar. Give it a quick stir and set aside for 5-10 minutes to curdle. This process is important, as it creates your vegan buttermilk. That will elevate the tenderness of your muffins. While it’s resting, line your muffin tin with paper cases.

Step 2: Mash your banana and dice your apple

Get a banana peeled. Cut a few thin slices of banana for those pretty banana coins on top. In a small bowl, mash the rest of your ripe bananas with a fork until they’re completely smooth. Lumps can create pockets of dense texture, so take your time. Cut the apple into small pieces about 1cm in size. Try to make them as even as possible. Keep a handful of the apple pieces aside for topping the muffins, along with your banana slices.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together your dry ingredients. These are the plain flour, caster sugar, cornflour, baking powder, and baking soda. Blending them together properly ensures all the leavening agents are evenly distributed. That will give you a consistent rise and those beautifully domed muffin tops.

Step 4: Combine the wet ingredients

In your jug of prepared vegan buttermilk, whisk in the vegetable oil, mashed banana, and vanilla extract until the mixture is completely smooth and well combined.

Step 5: Make the batter and add the apple

Pour the wet mixture into the bowl of dry ingredients. Using your spatula, gently fold everything together until you have a thick and smooth batter. Be careful not to overmix it. A few small lumps are absolutely fine and actually help keep the muffins tender. Now, gently fold in the diced apple pieces (reserving the ones you set aside for topping) until they’re evenly distributed throughout the batter.

Step 6: Fill, top and bake

Pour the batter into your lined muffin tin using an ice cream scoop. Fill each full for big muffins and about three-quarters full for medium-sized muffins. Make sure they’re even. Top each muffin with a few of the reserved apple pieces and a thin banana coin or two. If you like, sprinkle some oats to make them extra pretty and wholesome!

Bake in the centre of your preheated oven for 30 to 35 mins until the muffins are golden brown and domed. You’ll know they’re ready when you can insert a skewer into the centre of a muffin and it comes out clean. Enjoy!

Serving tips and ideas

• Craving something warm and hearty? Enjoy fresh from the oven with a drizzle of maple syrup or almond butter.
• Pack into lunchboxes for a healthy and kid-friendly treat.
• Serve alongside a steaming mug of coffee or chai latte for a perfect morning pick-me-up.
• Crumble over vegan yoghurt with extra fresh fruit for a delicious breakfast bowl.

Expert tips and tricks

Using the ripest bananas possible

The key to naturally sweet, flavourful muffins is using bananas that are well beyond the point you’d want to eat them fresh. Look for bananas with plenty of brown spots. Remember, the more spots, the sweeter they’ll be!

Choosing the right apple

For the best texture, choose a firm apple that will hold its shape during baking. I like sweet apples like Gala and Fuji, but tart ones like Granny Smith, Braeburn, Pink Lady or Honeycrisp are all excellent choices. Avoid very soft or mealy apples. They can turn to mush in the oven. Cutting your apple into small and even pieces ensures every bite gets a little burst of juicy flavour.

Achieving tall, domed muffin tops

For bakery-style domed tops, fill your muffin cases all the way to the top instead of just three-quarters. The high heat at the beginning of baking creates a sudden burst of steam that pushes the batter up and over the edges, creating that classic muffin top shape. A well-preheated oven is essential here!

The gentle mixing rule

One of the most important rules of muffin making is to mix the wet and dry ingredients together as gently as possible. Stir until just combined. A few small lumps are to be expected. Overmixing develops gluten. This leads to tough or overly dense muffins instead of the light, tender ones we’re after.

Testing for doneness

Muffins can go from perfectly baked to dry in just minutes. Start checking them a few minutes before the suggested baking time is up. Insert a skewer into the centre of a muffin. If it comes out clean or with just a few moist crumbs, they’re done. If there’s wet batter, give them a few more minutes.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Walnuts in muffins are always a good addition! Fold in ½ cup of chopped toasted walnuts along with the apple for extra crunch and nutty flavour.
• Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients for a cosy twist for Autumn and Winter bakes.
• If you want them to be more wholesome, replace ¼ cup of the plain flour with rolled oats for a more rustic texture.
• Craving something sweeter? Fold in ½ cup of vegan dark chocolate chips for a more indulgent treat!
• Top with a simple streusel made from flour, brown sugar and melted vegan butter before baking.

How to store

• Room temperature: Store the completely cooled muffins in an airtight container at room temperature for up to 1 day. The apple pieces will soften a bit, but the muffins will remain wonderfully moist and flavourful. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave your muffins out at room temperature, as they can spoil quickly.

• Refrigerator: For longer storage, keep the muffins in the fridge for up to 2-3 days in an airtight container. Allow them to come to room temperature before serving or warm them in the microwave for 10-15 seconds to revive that fresh-baked softness.

• Freezer: These muffins freeze beautifully! Wrap individual muffins tightly in cling film before placing them in a freezer bag. Freeze for up to 2 months. To eat, thaw overnight in the fridge or at room temperature for a few hours. Warm slightly before serving if desired.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE these banana apple muffins because they are:

• simple and easy
• family favourite
• full of banana and apple flavours
• perfect to bring to work and school
• great for home parties

Want more recipes like this?

Try my other delicious muffins and dessert recipes you might enjoy!

• Apple Crumble Coffee Cake
• Apple Pie Cookies
• Apple Crumble Muffins
• Apple Bread
• Banana Chocolate Chip Muffins
• Banana Tahini Muffins
• Pumpkin Banana Bread

Visit the muffins page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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