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
Cinnamon (or cardamom or nutmeg)
Pure vanilla extract
Pecans or walnuts or chocolate chips (optional)
Vegan Banana Muffins Recipe
Soy-Free | Nut-Free | One-Bowl
Vegan Banana Muffins
- 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
- 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 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.