Exploding with banana flavor and a hint of cinnamon, these vegan Banana Muffins will have you coming back for more, and then one more. They are whole wheat, with the goodness of flax and applesauce. Vegan, soy-free, nut-free, one-bowl recipe.
I’ve always been an incorrigible fan of banana breads, and one of my all-time favorites is this vegan Banana Muffin. It’s 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.
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.
The batter comes together in one bowl. Yay!
Whole wheat pastry flour
Baking powder
Baking soda
Cinnamon (or cardamom or nutmeg)
Vegetable oil
Sugar
Molasses (optional)
Flaxmeal
Bananas
Pure vanilla extract
Pecans or walnuts or chocolate chips (optional)
Vegan Banana Muffins Recipe
Soy-Free | Nut-Free | One-Bowl
Vegan Banana Muffins
Ingredients
- 1 3/4 cup whole wheat pastry flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon (or nutmeg or cardamom or cloves, or a combination of any)
- 1/4 cup vegetable oil
- 1/4 cup applesauce
- 3/4 cup sugar
- 1 tbsp molasses (optional)
- 2 tbsp flaxmeal (whisked with 4 tbsp water)
- 2 big bananas (or 2 1/2 small bananas, overripe, mashed, around 1 cup)
- 1 tsp 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.
Notes
- You can stir 3/4 cup pecans or walnuts or chocolate chips into the batter, if you wish. Be sure to lightly roast the nuts and chop them.
Nutrition
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.
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
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
Hi Hemalatha, thanks for the kind words. Here’s the Navratan Korma recipe: https://holycowvegan.net/navratan-korma/
What is apple sauce ? Can we make it at home?
Can i use jaggery instead of molasses?
What is flax meal?
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.