Vegan Apple Banana Muffins (Easy + DELICIOUS)

If you are looking for vegan apple banana muffins that are perfect for meal prep, packed with real fruit, and easy to grab on busy mornings, this simple recipe has become a staple in our weekly routine.

Vegan Apple Banana Muffins for Easy Weekly Meal Prep

One of my goals this year is to be better about planning my food ahead of time, especially breakfast and lunch. When I take a few minutes on Sunday to prep something simple, I am far less likely to skip meals or grab fast food on the way out the door. These vegan apple banana muffins have become one of my favorite ways to make weekday mornings feel calm, nourishing, and realistic.

Muffins are such an underrated meal prep option. I can grab two of these with my homemade morning coffee, eat a complete breakfast before heading to work, and not think about food again until lunch. That kind of consistency makes a huge difference for me. I love that these muffins are packed with fruit, made with simple pantry ingredients, and feel genuinely filling instead of like a sugary snack pretending to be breakfast.

Why These Vegan Apple Banana Muffins Work So Well for Busy Mornings

Sundays are officially muffin day in our house. It is the one day I intentionally bake something that sets us up for the week ahead. These muffins actually came together by accident the first time. I had a pile of ripe bananas, several apples that needed to be used, and a fridge full of almond milk from a brand project. I needed to bring a treat to a church event that night, and this recipe was born out of necessity.

The result ended up being something we all loved. The bananas make the muffins naturally sweet and soft, while the apples add texture and moisture. Cinnamon ties everything together and makes the whole kitchen smell like fall, even when it is not. My kids loved them, which is always the ultimate test, and I have made them multiple times since.

Almond Milk in Baking Is a Quiet Win

I will be honest. I am not someone who enjoys drinking almond milk. It has never been my thing. But baking with almond milk has been a totally different experience. It works beautifully in muffins and quick breads, and it keeps this recipe completely dairy free.

That said, these vegan apple banana muffins are very forgiving. If you do not have almond milk on hand, you can easily use oat milk, soy milk, or any other milk you have. I have made them with almond milk simply because we had it to use up, but this recipe adapts well to what you already have.

A Great Way to Use Up Overripe Bananas and Extra Apples

This is now my go to recipe anytime bananas start turning spotty on the counter. Instead of letting them go to waste, I know I can turn them into something that will feed my family for several days. The apples add just enough freshness and texture to keep these muffins from feeling heavy, and the combination of apple, banana, and cinnamon is one I never get tired of.

They stay moist, they freeze well, and they reheat quickly if you want them warm. For meal prep, that is exactly what I am looking for.

Vegan Apple Banana Muffin Ingredients

• 4 apples, small diced

• 4 tablespoons flour

• 2 teaspoons cinnamon

• 2 large ripe bananas

• 3/4 cups white sugar

• 1 cup unsweetened almond milk

• 2/3 cup vegetable oil

• 2 tablespoons vanilla extract

• 4 teaspoons cinnamon

• 2 cups all purpose flour

• 4 teaspoons baking powder

How to Make Vegan Apple Banana Muffins

Start by preheating your oven to 400 degrees. Lightly grease and flour your muffin tin so the muffins release easily after baking, or use muffin liners.

Dice the apples into small pieces and toss them in a bowl with the flour and cinnamon. This helps keep the apples evenly distributed throughout the muffins instead of sinking to the bottom.

In a large mixing bowl, mash the bananas until smooth. Add the sugar, almond milk, vegetable oil, vanilla, and cinnamon, and whisk until everything is well combined. Add the flour and baking powder and mix until just incorporated. Using a rubber spatula, gently fold in the apple pieces.

Scoop about one quarter cup of batter into each muffin cavity. Bake for 17 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack.

How I Store These Muffins for the Week

Once completely cooled, I store these muffins in an airtight container on the counter for a couple of days, then move them to the fridge if they last longer than that. They also freeze really well. I like to freeze them individually so I can grab exactly what I need, let them thaw overnight, or warm them quickly in the microwave.

Having something like this ready to go has helped me be more consistent with breakfast and more intentional about fueling my body before the day starts. These vegan apple banana muffins are simple, practical, and nourishing, which is exactly what I want from my meal prep.

If you are trying to build better food routines this year without overcomplicating things, this is a great place to start.

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