Want a treat that tastes like a fancy bakery splurge but costs less than a cup of coffee to make? I live for recipes like that. This Vegan Banana Muffins with Maple Glaze is my secret weapon for a sweet, satisfying bite that respects my wallet. If you love banana muffins, you should also try our Maple Pecan Banana Muffins for a sweet, crunchy delight.
You don’t need expensive ingredients to eat well. In fact, some of the best baking happens with simple, plant-based staples you might already have. These muffins are proof. They’re dairy free, egg free, and perfect for anyone curious about a plant based diet.
They come together in one bowl, use up those spotty bananas, and get topped with a dreamy glaze made from just two ingredients. Let’s get baking.
Recipe Overview
Here’s the quick look at what you’re making. It’s straightforward and fast, which I love on a busy morning.
- Cuisine: American
- Category: Breakfast, Snack, Dessert
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 12 muffins
Why This Recipe Saves You Money
I built this recipe with cost at the front of my mind. Every choice has a purpose.
First, it’s a champion for using up food that might otherwise get tossed. Those overripe bananas turning black on your counter? They’re the sweet, moist star here. This recipe turns potential waste into a delicious asset.
Second, it avoids all the pricy vegan specialty items. No store-bought egg replacers or dairy-free butters. We use affordable oil and a simple vinegar trick for lift. The maple glaze needs just powdered sugar and syrup—no exotic extracts.
Finally, vegan baking like this often uses pantry staples. Flour, sugar, baking soda. Buying these in bulk is always cheaper per serving. This recipe makes your basics work hard.
My Tips for Smart Shopping on a Budget
How you shop is just as important as what you cook. These are my go-to strategies.
Vegan Banana Muffins with Maple Glaze Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Vegan Banana Muffins with Maple Glaze Recipe!
Nutrition Information
Buy your maple syrup in a larger container if you can. The cost per ounce drops dramatically. It keeps forever in the pantry.
Always check the “discount” produce rack. That’s where you’ll find bananas perfect for this recipe, often sold at a steep discount. Let them ripen at home or use them right away.
For flour and sugar, I skip the name brands. The store-brand versions work identically in baked goods and save you money every time.
If you bake a lot, consider buying baking powder and soda in larger quantities from a club store or online. It’s a tiny investment that lasts for ages.
The Budget-Friendly Ingredient List
Here’s everything you need. I bet you have most of it already.
- 3 large overripe bananas (about 1 1/2 cups mashed)
- 1/3 cup neutral oil (like vegetable or canola)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon white or apple cider vinegar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional but great)
For the Maple Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- A tiny splash of plant milk, only if needed
How to Make It (Step-by-Step)
Follow these simple steps. I promise it’s hard to mess up.
- Start by heating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or give it a light grease.
- In a large mixing bowl, mash your bananas very well with a fork. You want them mostly smooth with just a few small lumps.
- To the bananas, add the oil, sugar, vanilla, and vinegar. Stir it all together until it’s fully combined and looks uniform.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This makes sure the leaveners are evenly distributed for a good rise.
- Add the dry ingredients to the wet banana mixture. Gently fold everything together with a spatula. Stop as soon as you see no dry flour streaks. A slightly lumpy batter is perfect and keeps the muffins tender.
- Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full.
- Bake for 20-22 minutes. They’re done when the tops are golden and a toothpick poked into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely before glazing.
- Make the glaze by whisking the powdered sugar and 2 tablespoons of maple syrup in a small bowl. It should be thick but pourable. Add the third tablespoon of syrup or a splash of milk if it’s too thick.
- Drizzle the glaze over the cooled muffins. Let it set for a few minutes, then enjoy!
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure nothing from this recipe goes in the trash.
If you have extra ripe bananas but aren’t ready to bake, peel them and freeze them in a bag. They’re ready for your next batch of muffins or smoothies. For another fantastic way to use them, try our decadent Vegan Banana Chocolate Muffins for a moist, dairy-free treat.
Only need half a banana for something else? Mash the remaining half and freeze it in a small container or ice cube tray for future baking.
Leftover maple syrup from the glaze bottle? Use it to sweeten your oatmeal, drizzle over pancakes, or stir into a vinaigrette. It’s a fantastic, natural sweetener.
If you have any muffin crumbs or a muffin that breaks, don’t despair. Crumble it up and use it as a topping for vegan yogurt or nice cream. It’s a delicious, textured add-in.
Nutrition Notes
This is a general look at what’s in these muffins. It’s always good to know what you’re eating.
- These muffins are a source of quick energy from carbohydrates.
- Using oil instead of butter keeps them cholesterol-free.
- The bananas provide potassium and a bit of dietary fiber.
- As a treat, they are moderately sweet. The glaze adds to the sugar content, so enjoy them as part of a balanced day.
- For a whole-grain boost, you can replace up to half the all-purpose flour with whole wheat flour.
Common Questions About This Recipe
Here are answers to the things I get asked most often.
Can I make these without the glaze?
Absolutely. The muffins are plenty sweet and delicious on their own. The glaze is just a fun, pretty finish. Leaving it off saves a bit more time and sugar.
What can I use instead of vinegar?
The vinegar reacts with the baking soda to give the muffins a good lift. If you don’t have it, you can use the same amount of lemon juice. The slight tang is part of the magic.
How do I store these muffins?
Keep them in an airtight container at room temperature for 2-3 days. For longer storage, freeze them. Wrap each unglazed muffin individually and freeze for up to 3 months. Thaw at room temperature and add glaze just before serving.
I hope this recipe shows you how simple and affordable vegan baking can be. You get a fantastic homemade treat without a trip to a specialty store or a huge grocery bill.
It’s all about being smart with what you have. Those bananas, that basic flour, a little syrup—they can create something really special. This recipe is a staple in my kitchen for a very good reason. And if you’re looking for a seasonal twist, don’t miss our festive Pumpkin Banana Muffins with Strawberry & Lemon Glaze.
Let me know your own money-saving twists for these muffins in the comments below! Did you add nuts or chocolate chips? Please leave a rating!
