This recipe for vegan banana muffins is perhaps going to forever brand me as an incorrigible slave to banana breads. I’ve blogged about my vegan banana nut bread and vegan banana cake. And there’s a plethora of other banana recipes — mostly bakes — on the blog.
But hear me out: banana breads are, after all, the easiest quick bread to throw together. There always is an overripe banana or two sitting in our kitchen by the end of the week, and my hubby Desi is so in love with this versatile fruit, he almost went into a panic the other day when he read this article in the New York Times.
These vegan banana muffins are in some ways similar to my banana nut bread, but their goodness comes in cuter, smaller versions. The batter is also much easier to put together and takes just a few minutes.
So here’s the wholesome, moist and luscious goodness of these dairy-free, egg-free, vegan banana muffins. Hope you enjoy them!
Looking for more tasty vegan banana recipes?
Vegan Banana Coffee Cake with Chocolate Streusel
Wholegrain Vegan Banana Chia Cake with Crumb Topping
Healthy Banana Walnut Bundt Cake
Vegan Banana Cupcakes with Peanut Butter Frosting
Vegan Banana Muffins Recipe
Vegan Banana Muffins
Ingredients
- 1 3/4 cup whole wheat pastry flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 6 tbsp vegetable oil
- 3/4 cup sugar
- 1 tbsp molasses (optional)
- 2 flax eggs (2 tbsp flaxmeal whisked with 6 tbsp water)
- 2 ripe bananas, (mashed)
- 1 tsp pure vanilla extract
- 3/4 cup pecans (can use walnuts), lightly toasted, then chopped
Instructions
- Preheat the oven to 375 degrees and oil a standard-size muffin tin (mine bakes 12 muffins at a time).
- Mix the flour, salt, baking soda, baking powder and chopped nuts.
- In a larger bowl, mix the oil, sugar, molasses, flax seed-water mixture, bananas and vanilla extract.
- 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.
- With a standard-sized ice cream scoop, or with a tablespoon, divide the batter equally among the 12 muffin tins.
- Bake for about 18 minutes or until a toothpick inserted in the middle of a muffin comes out almost dry, with a few crumbs sticking to it.
- Let cool for a couple of minutes before unmolding. They taste great warm or at room temperature.
These came out awesome. I actually used Navadharshanam whole wheat atta , mixed with multigrain atta 5:1 ratio. Since its a dense atta I added 1/4 teaspoon extra baking soda and 6 tablespoons milk( non vegan).
Hi Vaishali,
I made these muffins, and they came out well. The only problem was a bit of a bitter aftertaste. What might be the problem? My flour, baking powder and soda are not exactly fresh, but I thought they are not ingredients that would spoil. Not sure if the whole wheat pastry flour or the flax meal is to blame. I didn’t have flax meal ; I powdered flax seeds to make flax meal.
I just made these muffins and they turned out great! I was worried I wouldn’t be able to find a good dairy free recipe. Thank you for this! I was reading the comments as I had also been thinking of adding chocolate chips and even peanut butter. Do you think the recipe needs to be changed if adding peanut butter?
Lauren, so glad you tried the muffins! Thanks for letting me know.
Holy cow these muffins are so moist and amazing. I used white whole wheat flour and I blended the flax seeds with the water and put a lol extra soy milk. Yummy in ma tummy thx for a wonderful breakfast
My batter when mixed all together is lake dough rather than pancake batter. This is causing the baked muffins to take a funny shape. What should I add that will smooth out the batter?
It shouldn’t be like dough if you are following the recipe. Add a little more soymilk until you get a slightly runnier consistency. You may need to add a couple more minutes baking time– be sure to do the toothpick test.