These vegan banana muffins are loaded with banana flavor and a hint of cinnamon.
These healthy vegan banana muffins make a great breakfast or snack
If you love vegan banana bread and vegan banana cake, you will love these vegan banana muffins. They are soft, spongy and moist, and every bite is packed with all the banana flavor you can handle.
The muffins are whole wheat and they have the goodness of flax and applesauce with very little oil. I stir in some nuts at times, although I didn't this time.
Overripe bananas work best for this banana muffins recipe, the more overripe the better. Be sure to smooth out any lumps--I run mine in a blender before adding them to the batter. I added a mix of cinnamon and cardamom this time, but I've also made these with nutmeg and cloves. Use any spices or a combination of spices of your choice.
This is a one-bowl recipe, it's beginner-friendly, and it's one of my favorite banana recipes. It's also soy-free and nut-free and you can make these gluten-free. The muffins are a perfect snack for kids and adults, and won't feel that guilty tug in your waistline when you eat one - or more.
Make these gluten-free
Swap out the whole wheat flour with an equal quantity of gluten-free all-purpose flour to make these vegan banana muffins gluten-free.
Store
Store the muffins at room temperature for a day, then refrigerate for up to a week. Freeze for up to three months. Thaw and reheat in a preheated 350-degree Fahrenheit/180 degree Celsius oven until warmed through.
Recipe card
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 avocado oil or any neutral 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 the 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
- 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.
Nutrition Information
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Abigail Wenderson says
Wow, so delicious, thanks for sharing. Looking forward to making this on the coming weekend.
Ashley J says
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 says
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 says
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 says
Hi Hemalatha, thanks for the kind words. Here's the Navratan Korma recipe: https://holycowvegan.net/navratan-korma/
Nida ahsen says
What is apple sauce ? Can we make it at home?
Can i use jaggery instead of molasses?
What is flax meal?
Suba says
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 says
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 says
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 says
Lauren, so glad you tried the muffins! Thanks for letting me know.
marz says
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