I've always been an incorrigible fan of banana breads, and one of my all-time favorites are these vegan Banana Muffins. They are soft and spongy and moist and every bite is packed with all the banana flavor you can handle.
Even better, these muffins are whole wheat and they have the goodness of flax and applesauce with very little oil. I usually stir in some nuts as well, although I didn't this time.
These vegan banana muffins are a perfect snack for kids and adults alike. You won't feel that guilty tug in your waistline, and you'll be smiling when your little ones ask for one more and one more, please.
Why you'll love these vegan banana muffins
- They are packed with banana flavor. If you love bananas, these are the muffins that will take you over the moon.
- They are one bowl: Easy cleanup, what more can you ask for?
- They are easy: There's almost no expertise needed to make these. Follow the instructions and you will succeed.
- They are customizable: While keeping the base recipe the same, you can tweak some of the flavorings to your liking.
How to make the best vegan banana muffins
Overripe bananas work best for this, the more overripe they are, the better. Be sure to smooth out any lumps--I run mine in a blender before adding them to the batter.
I recommend whole wheat pastry flour for this recipe, but all purpose flour, or a mix of all purpose and whole wheat flour, works too.
You can choose what spice to add to the muffins. I added a mix of cinnamon and cardamom this time, but I've also made these with nutmeg and cloves add a wonderful hint of spice.
If you use nuts, toast them lightly first and then chop for the best flavor.
You can use chocolate chips instead of nuts to make these even more kid-friendlier than they already are.
Ingredients for vegan banana muffins
- Whole wheat pastry flour: I usually use whole wheat pastry flour for all muffins and dessert breads because it keeps things healthier and even tastier that using all purpose flour. You can, however, sub with half regular whole wheat and half all purpose, or use just all purpose flour, if you wish.
- Baking powder: Make sure this and the baking soda are fresh as this will affect how the muffins rise.
- Baking soda
- Cinnamon (or cardamom or nutmeg): Cinnamon is a classic ingredient to add to the muffins, but I also love stirring in some cardamom or nutmeg instead when I make these for a different but delicious flavor.
- Vegetable oil: Use any kind that's flavorless. I use avocado oil.
- Sugar: I use turbinado sugar, but vegan cane sugar is fine as well, or any other sugar. You can also use maple syrup.
- Molasses (optional): I love combining molasses with bananas. There is something about those two flavors that results in deep, rich taste. You can leave it out, however.
- Flaxmeal: This adds healthy fats and deliciousness to the muffins and acts as an egg replacer.
- Bananas: Make sure they are quite ripe. The riper they are the sugarier they will be and the better tasting your banana bread will be.
- Pure vanilla extract: For more delicious, wholesome sweetness.
- Pecans or walnuts or chocolate chips (optional): I love the crunch of nuts in these muffins, and chocolate chips are a nice addition as well. You can use them or leave them out.
Related recipes
- Vegan Banana Bread
- Vegan Banana Coffee Cake with Chocolate Streusel
- Vegan Banana Cookies
- Healthy Vegan Banana Walnut Bundt Cake
- Vegan Banana Cake with Peanut Butter Frosting
- Vegan Chocolate Chip Muffins
Vegan Banana Muffins Recipe
Vegan Banana Muffins
Ingredients
- 1 ¾ cup whole wheat pastry flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon (or nutmeg or cardamom or cloves, or a combination of any)
- ¼ cup vegetable oil
- ¼ cup applesauce
- ¾ cup sugar
- 1 tablespoon molasses (optional)
- 2 tablespoon flaxmeal (whisked with 4 tablespoon water)
- 2 big bananas (or 2 ½ small bananas, overripe, mashed, around 1 cup)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375 degrees and oil a 12-cup muffin pan or line it with cupcake liners.
- Mix the flour, salt, baking soda, baking powder and nuts, if using.
- To the bowl add the oil, sugar, applesauce, molasses if using, flax eggs, bananas and vanilla extract.
- Mix with a spatula until all the wet ingredients are just moist. Do not overmix. The batter should be lumpy, like pancake batter, rather than smooth.
- 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.
Recipe notes
- You can stir ¾ cup pecans or walnuts or chocolate chips into the batter, if you wish. Be sure to lightly roast the nuts and chop them.
Abigail Wenderson
Wow, so delicious, thanks for sharing. Looking forward to making this on the coming weekend.
Ashley J
I made these sans molasses, which we were out of. They were amazing! I will add nuts next time, but my daughter voted no nuts today.
Tom
Hi,
My wife just baked these muuvins and they are deeeelicious. We didn’t have applesauce so she used a tbsp more of oil and 3 bananas. Wow we’re they ever good. THe only problem was the recipe made only 12 muffins.
I found your website while looking for Vegan sourdough pancake recipes.I make them every Sunday morning. I would rate the pancake recipe 5 stars. I hope she makes the banana cookie next.
Thanks for doing the kitchen testing for me,
Tom
Hemalatha
Hi vaishu hope you are in the pink of your health I am hemalatha following you from Bengaluru your pavbhaj recepe is excellent can you give a recepe for navratan korma regards. Hemalatha Bengaluru
Vaishali
Hi Hemalatha, thanks for the kind words. Here's the Navratan Korma recipe: https://holycowvegan.net/navratan-korma/
Nida ahsen
What is apple sauce ? Can we make it at home?
Can i use jaggery instead of molasses?
What is flax meal?
Suba
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).
Vidya
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.
Lauren
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?
Vaishali Honawar
Lauren, so glad you tried the muffins! Thanks for letting me know.
marz
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
Anonymous
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?
Vaishali Honawar
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.
Sophia
I am making them now...I don't see soymilk in the ingredients. Am I missing something?
Vaishali
There's no soymilk in the recipe. Where did you see it?
Solaripedia
This is a wonderful recipe! We love it!
Anonymous
Thank you for the recipe! The muffins turned out perfect. They are so delicious.
Anonymous
I just made these muffins.They look so delicious. My kids loved your banana and zucchini breads.
Thank you so much for your yummy recipes.
Vaishali
Anon, glad you and your kids like them! Thanks for the feedback. 🙂
Anusha
I made these muffins last night and they are awesome !!!! Simply perfect. I added an extra banana and used brown sugar. Lately, I have been feeling that my goodies are getting over baked. So I reduced the oven temp to 370 and tried it. It was done exactly in 21 mins. Such a simple recipe and such perfection !!!!!! Thank you
Anusha
Anonymous
I am soo happy I found your blog and this recipe! I was looking for a vegan banana "anything" recipe and wanted to try your vegan banana muffins. Fortunately, I had most of the ingredients - I used agave syrup since I didnt have any molasses. Also, I threw in an extra banana and added chocolate chips and WOWEE - they are heavenly! I luv luv the way they turned out - just as you'd expect ...very moist, flavorful, but without the egg and butter! yeah! 🙂
Sireesha
Hi Vaishali,First time at ur blog .U have nice and lovely blog.Delicious and drooling muffins .......
Cham
Looks so yummy those muffins
skribles
looks yummy ... and those being vegan banana-nut muffins!
Madhavi
Lovely muffins, looks delicious, mouthwatering!!!
pavotrouge
yum, I must try those! especially since I was given free bananas today.
Richa
muffins look so very tempting, Vaishali! btw, i liked ur variation on sheera a lot 🙂
Happy cook
I fully agree they are luscious indeed.
Looks really delicious
Pearlsofeast
really luscious Vaishali,I imagine pecans would be tasting divine.Me too adore banana bread or cakes a lot.I will pass it to my friend as she was looking for an egg free recipe.Thanks
Uma
delicious muffin, Vaishali! Looks great.
Divya
muffins look great vaishali..i have a doubt though-what does whole wheat pastry flour mean,is it maida or atta..??
delhibelle
Love Banana Bread, the happiest sounding bread I think and yours always look GOOD!