Delicious Vegan Banana Muffins
These vegan banana muffins are moist, fluffy, and naturally sweetened with ripe bananas. They are easy to make with simple ingredients, perfect for breakfast or a healthy snack.
Ingredients
- 3 medium ripe bananas about 1 ½ cups mashed
- 1 ½ cups all-purpose or whole wheat flour
- 2 tbsp ground flaxseed mixed with 5 tbsp water for flax egg
- ½ cup organic granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ⅓ cup plant-based milk
- ¼ cup melted coconut oil or applesauce
- 1 tsp vanilla extract
Optional Add-ins:
- ½ cup dairy-free chocolate chips
- ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 425°F (220°C) and line a muffin tin with liners.
- Prepare flax egg: Mix flaxseed meal with water and let sit for 5 minutes.
- Mash bananas in a bowl until smooth.
- Mix dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
- Combine wet ingredients: Add mashed bananas, flax egg, sugar, milk, oil (or applesauce), and vanilla to the dry mix. Stir until just combined.
- Fold in optional add-ins like chocolate chips or nuts.
- Divide batter evenly among muffin cups, filling ¾ full.
- Bake for 5 minutes at 425°F, then lower to 350°F and bake for 15-18 minutes.
- Check doneness with a toothpick—it should come out clean.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Use overripe bananas for extra sweetness.
- Avoid overmixing the batter to keep muffins light and fluffy.
- For gluten-free muffins, use a 1:1 gluten-free flour blend.
- Store at room temperature for 3-4 days or freeze for up to 3 months.
- Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 10 minutes.