Vegan Banana Olive Oil Muffins

Updated October 22, 2025

Total Time: 40 minutes (Prep: 15 minutes | Bake: 20 minutes | Cooling: 5 minutes)

These vegan muffins are moist, tender, and infused with the rich sweetness of ripe bananas and the subtle depth of extra-virgin olive oil. A perfect breakfast or snack option, adaptable to dietary preferences and baking experiments.

Ingredients

Yields 12 muffins

• Wet Ingredients:

• ⅔ cup (132g) extra-virgin olive oil (plus 1–2 tsp for greasing the pan)

• 1½ cups (425g) mashed ripe, spotty bananas (about 4 medium overripe bananas; "spotty" indicates optimal ripeness for sweetness and moisture)

• 1 packed cup (220g) dark brown sugar

• 2 tablespoons vanilla extract

• 1½ teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• 2 teaspoons flaky salt (split as 1 tsp for wet ingredients, 1 tsp for sprinkling on top)

• Dry Ingredients:

• 2 cups (270g) all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ¼ cup (50g) turbinado sugar (for topping)

Preparation Steps

Step 1: Preheat & Prepare the Pan

Preheat the oven to 425°F (218°C). Lightly grease a standard 12-cup muffin pan with olive oil (or non-stick spray) and line each cup with a paper muffin liner to prevent sticking.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the mashed bananas, olive oil, dark brown sugar, vanilla extract, cinnamon, nutmeg, and 1 teaspoon flaky salt. Stir vigorously with a spatula until completely smooth and well incorporated—no sugar lumps or undissolved spices should remain.

Step 3: Incorporate Dry Ingredients

In a separate small bowl, whisk the all-purpose flour, baking soda, and baking powder together to evenly distribute the leavening agents. Add this dry mixture to the wet banana-oil base. Gently fold with a spatula until just combined: stop when a few visible flour streaks remain (overmixing leads to dense muffins).

Step 4: Portion & Top the Batter

Using a ⅓-cup measuring cup or ice cream scoop, divide the batter into the 12 prepared muffin cups, filling each about ⅔ full. Sprinkle turbinado sugar evenly over the tops of the batter, then sprinkle the remaining 1 teaspoon of flaky salt over the sugar for a balanced, savory-sweet contrast.

Step 5: Bake & Finish

Transfer the pan to the preheated oven and immediately reduce the temperature to 350°F (177°C). Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with a few moist crumbs (not wet batter).

Pro Tip: Rotate the pan halfway through baking for uniform browning.

Step 6: Cool & Store

Remove the pan from the oven and let muffins cool in the pan for 5 minutes to set the structure. Transfer to a wire rack to cool completely before serving.

Storage: Keep muffins covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for 2–3 months.

Reviews & Expert Tips

Readers share insights and variations to refine the recipe:

• Sugar Adjustment: "Half the sugar is sufficient—very ripe bananas add enough sweetness. Reducing to ¾ cup dark brown sugar balances the flavor."

• Gluten-Free Variation: "Substitute all-purpose flour with Bob’s Red Mill 1:1 Gluten-Free Flour (or King Arthur GF flour). Add ½ tsp psyllium husk and mash bananas to a fine purée to avoid gumminess."

• Texture Fix: "If muffins are crumbly, use a flax egg (1 tbsp ground flax + 3 tbsp water, mixed and left to gel) to bind the batter, especially with gluten-free flours."

• Olive Oil Swap: "Coconut oil gives a richer, coconutty aroma—great for kids or those who prefer milder nutty notes."

Kid-Friendly Twist

Let children participate in measuring ingredients and gently mixing the batter for a hands-on baking experience. Use their favorite sprinkles or toppings (e.g., chocolate chips) for personalization!

Enjoy these muffins warm from the oven or toasted—they’re versatile, vegan, and perfect for sharing!