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.
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Vegan Banana Muffins Recipe
Vegan Banana Muffins
- 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
- 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.
- 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.