Vegan Banana Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 1¾ cup whole wheat pastry flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 6 tbsp canola oil
  • ¾ cup sugar
  • 1 tbsp molasses (optional)
  • 2 tbsp powdered flax seeds mixed well with 6 tbsp water
  • 2 very ripe bananas, mashed
  • 1 tsp vanilla extract
  • ¾ cup pecans (can use walnuts), lightly toasted, then chopped
  1. Preheat the oven to 375 degrees and oil a standard-size muffin tin (mine bakes 12 muffins at a time).
  2. Mix the flour, salt, baking soda, baking powder and chopped nuts.
  3. In a larger bowl, mix the oil, sugar, molasses, flax seed-water mixture, bananas and vanilla extract.
  4. Mix in the flour mixture until all the wet ingredients are just moist. Do not overmix. The batter should be lumpy, like pancake batter, rather than smooth.
  5. With a standard-sized ice cream scoop, or with a tablespoon, divide the batter equally among the 12 muffin tins.
  6. Bake for about 18 minutes in a 375-degree oven or until a toothpick inserted in the middle of a muffin comes out almost dry, with a few crumbs sticking to it.
  7. Let cool for a couple of minutes before unmolding. They taste great warm or at room temperature.
Recipe by Holy Cow! Vegan Recipes at