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5 from 3 votes

Vegan Banana Muffins

Moist and delicious, these vegan banana muffins make the perfect breakfast or even dessert.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Breakfast
Cuisine: Soy-free, Vegan, Wholegrain
Servings: 12 muffins
Calories: 227.09kcal



  • Preheat the oven to 375 degrees and oil a standard-size muffin tin (mine bakes 12 muffins at a time).
  • Mix the flour, salt, baking soda, baking powder and chopped nuts.
  • In a larger bowl, mix the oil, sugar, molasses, flax seed-water mixture, bananas and vanilla extract.
  • Mix in the flour mixture until all the wet ingredients are just moist. Do not overmix. The batter should be lumpy, like pancake batter, rather than smooth.
  • With a standard-sized ice cream scoop, or with a tablespoon, 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.


Serving: 1muffin | Calories: 227.09kcal | Carbohydrates: 28.23g | Protein: 3.2g | Fat: 12.62g | Saturated Fat: 6.24g | Sodium: 144.74mg | Potassium: 194.18mg | Fiber: 3.01g | Sugar: 14.14g | Calcium: 48.5mg | Iron: 1.01mg