5 Ingredient Banana Muffins – Vegan, Eggless, GF Optional

These fluffy 5 ingredient banana muffins are vegan friendly, made without eggs, and have a gluten free option. The best part is that they are made in one bowl, so cleanup is a breeze! 

Bananas are seriously an ingredient I don’t think I could live without when it comes to baking.

When they are ripe they add tons of natural sweetness to muffins, cookies, and breads without having to use lots of added sugar. 

Bananas also hide the veggie flavor in spinach muffins, sweeten double chocolate muffins, and pair well in my banana blueberry oatmeal muffins.

See… banana bread isn’t the only way to go when it comes to the super ripe ones! 

Ingredients Needed 

• Bananas – the riper they are the sweeter the muffins will be.
• brown sugar – be sure to pack when measuring. 
• vegan butter – bring to room temperature before using. 
• Flour – we used self rising flour so we didn’t have to use baking powder and soda. 
• Cinnamon – adds a warm, spiced flavor. 
• chocolate chips – totally optional, but taste delicious! Be sure to use these vegan ones!

How to Make 5 Ingredient Banana Muffins 

Place muffin liners into the muffin pan and grease with non-stick cooking spray. I like these silicone muffin liners with tabs so I can easily remove them!

Preheat the oven to 350 degrees. 

Mash the ripe bananas in a large mixing bowl until there are no more lumps. 

Use an electric mixer to beat the softened butter and browned sugar into the bananas. 

Add the flour ½ cup at a time and mix in between each addition. Stir in the cinnamon just until combined. 

Fold the chocolate chips in with a rubber spatula if using, and save a few for the tops. 

Transfer the batter to the prepared pan, filling each muffin cup ⅔ of way full. Top with the leftover chocolate chips. 

Bake for 23-25 minutes. Remove from the oven and sprinkle with flaky sea salt. 

Allow the muffins to cool in the pan before serving. 

Tips for Making 

• Regular butter can be used if you don’t need this muffin recipe to be vegan and it will still come out great! 
• Don’t overmix the muffin batter. Adding too much add will make the banana muffins more dense and maybe even a little tough. 
• This recipe makes 12 muffins, but can easily be doubled or tripled if you want to have a batch for later. 

Substitutions and Variations 

Almond Flour – use my no sugar added banana muffin recipe. 

For babies – I have a 3 ingredient vegan muffin recipe for the little ones. 

Extra protein – Banana protein muffins will keep you fuller for longer and there’s a chocolate version too! 

How to Store 

Keep leftover banana muffins on the countertop or in the refrigerator for up to 5 days in an airtight container. 

To freeze, place the cooled muffins in a freezer bag.

Separate with parchment paper if needed.

Freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature. 

More Tasty and Easy 5 Ingredient Recipes: 

• 5 Ingredient Pumpkin Bread (Vegan)
• Pumpkin Chocolate Chip Snack Cake (5 Ingredients)
• Vegan 5 Ingredient Banana Bread
• 5 Ingredient No Bake Cookie Dough Balls
• 5 Ingredient Strawberry Cheesecake Protein Overnight Oats