Super Moist Vegan Banana Bread Muffins

No one will know they’re vegan! Straightforward, simple, and just like your favorite banana bread – but in muffin form.

Total Time: 33 minutes

Lately, I’ve been getting into vegan baking. I have to admit, until recently, I associated words like “dry,” “tough,” and “cardboard” with vegan baked goods. But as it turns out, leaving out eggs, milk, and butter really doesn’t have to render a recipe tasteless. Vegan baking can result in a marvelous outcome – and you don’t even need crazy, exotic ingredients to make it happen.

Super-Moist Vegan Banana Bread Muffins recipe. No one can tell they're vegan! Like banana bread, but in muffin form.

I’m interested in vegan baking because, of course, it means no animal products have gone into the recipe. And, bonus, that can often mean the result is a bit more healthy than it otherwise might have been. And, to be honest? I’ve developed this strange trend lately of running out of eggs and/or milk, and the last thing I feel like doing at 6:30 a.m. is running to the grocery store. So it’s a great excuse to adapt, and when the outcome is delicious, it’s a win-win.

Case in point: these Super Moist Vegan Banana Bread Muffins.

Super-Moist Vegan Banana Bread Muffins recipe. No one can tell they're vegan! Like banana bread, but in muffin form.

I had overripe bananas in the fruit basket, my toddler was perched in her “box” (a super-awesome FunPod), whisk at the ready, aaaand, crap. No eggs. So I came up with these, and the whole family was super-pleased with the result.

My favorite substitute for eggs, thus far, is flaxseed meal. Flaxseeds are known for their health benefits – specifically being high in omega-3 fatty acids and fiber. While I often use flaxseed meal in my smoothies, I only recently started using them as a substitute for eggs. For each egg you replace, just mix one tablespoon flaxseed meal with three tablespoons water, and let it sit for about five minutes. That’s it!

This recipe uses the flaxseed egg replacer, plus a large amount of mashed bananas, plus a little vegetable oil, PLUS applesauce. And, yes, the end result is far from dry. Or tough. Or cardboard.

Super-Moist Vegan Banana Bread Muffins recipe. No one can tell they're vegan! Like banana bread, but in muffin form.

Are these muffins light as air? No, no they’re not. They’re pretty dense and super moist, just like banana bread is supposed to be – they remind me of my favorite super-banana-y banana bread recipe, but in muffin form. And instead of drying out as some muffins do after a day or two, they get even more moist.

And you know what else? I truly believe that if you don’t tell anyone they’re vegan, they’ll never know. Vegan baking for the win!

Super-Moist Vegan Banana Bread Muffins

Yield: 12 standard size or 9 jumbo muffins

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

No one will know they're vegan! Straightforward, simple, and just like your favorite banana bread - but in muffin form.


  • 2 tablespoons flax meal + 6 tablespoons water; plus 2 teaspoons flax meal for sprinkling over the top of muffins, if desired
  • 1 cup whole-wheat flour (can substitute all-purpose flour)
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups mashed overripe bananas (about 4 medium bananas)
  • 1/2 cup light brown sugar
  • 1/2 cup applesauce
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or vegetable shortening.
  2. In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
  3. In a large bowl, whisk together the flours, baking soda, and salt.
  4. In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, vegetable oil, vanilla extract, and flax/water combination.
  5. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir just until the ingredients are incorporated. Batter will be thick.
  6. Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
  7. Sprinkle remaining 2 teaspoons flax meal over the tops.
  8. Bake for 18 - 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
  9. Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
  10. These muffins keep for 3 - 4 days in an airtight container at room temperature, or freeze in a zipper bag.
Nutrition information per standard-size muffin:
  • Calories 194
  • Total Fat 8.0g
  • Sodium 157mg
  • Total Carbohydrates 28.6g
  • Dietary Fiber 2.5g
  • Sugars 9.3g
  • Protein 3.4g
Nutrition information is an estimate. I am not a nutrition expert! Because I am paying more attention to nutrition info myself these days, I thought I would share (it helps me for future reference too!) I used the Calorie Count tool to calculate this information.


October 3, 2015 - I've just added a star rating system to this recipe so if you have tried it, please be sure to rate it to let others know how you like it - 5 if you love it, 1 if you don't (but hopefully you love it!) Just click on the stars below the "Print Recipe" button above. Thank you!

Super-Moist Vegan Banana Bread Muffins recipe. No one can tell they're vegan! Like banana bread, but in muffin form.

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

96 Responses to “Super Moist Vegan Banana Bread Muffins”

  1. I have been making this recipe for over a year now, and it is always a crowd pleaser. I add blueberries, or strawberries, or chocolate chips, or walnuts and pecans. Every time, they’re amazing. It also works amazing as a bread. You are amazing. Thank you.

  2. Just made these for the first time after googling a bunch of vegan banana bread recipes and picked this one.  They are AMAZING and my favorite banana bread recipe ever!  Thank you!

    Do you think it would be possible to sub in Maple Syrup instead of the sugar?  I don’t bake without a recipe and I don’t know much about subbing things in or out, but figured I’d ask.  I’m always partial to syrup versus sugar, but these are so good I wouldn’t want to mess with it too much.

    • I tend to use pure maple syrup over refined sugar these days as well, but I have not yet tried it in this recipe. I’ll try it soon and report back!

      • Just tried the sub in of maple syrup a few days ago on the second batch of these.  After a little online research, I found that it’s ok to sub in maple syrup for sugar but you have to cut some liquid from the recipe so I skipped the applesauce.  They taste just as good- even a little sweeter! Thanks again…. this is a favorite.

  3. Absolutely loved these muffins!! Made them for the first time today and they were a huge hit. I would do some things differently next time, maybe add some nuts or extra fruit to it. But they were moist and delicious- not too sweet either.

  4. Thank you so much for sharing, even with the changes I made they were delicious! I subbed the brown sugar for syrup like Kelly described and didn’t have wheat flour so subbed 1/2 cup of teff flour. The flax meal on top was a nice plus but I probably should have added a mix-in like the other reviews said, just totally forgot.  I’ll probably make these again next week since they were so easy.
    Thanks again!

  5. Made these yesterday, only thing I changed was to add a teaspoon of baking powder. These baked up high, light and absolutely delicious. Will now be my go to banana bread muffin recipe, thanks.

  6. I made these today, but since I don’t eat oil, I doubled the applesauce. They are delicious! I thought this might help if someone else is on a low fat diet too.

  7. These were the absolute best banana bread muffins I’ve ever made! Thank you so much for the recipe! They are SO GOOD! 

  8. Just made these! used 3/4 cup of unsweetened apple sauce and left out the coconut oil. Put in a cup of fresh blueberries and a 1/2 cup of English Walnuts. I replaced sugar with pure maple syrup and I used a white – whole wheat flour for all the flour. I unfortunately forgot to sprinkle the flax on top and I will try that next time.. They are delicious. I had to bake them about 25 – 26 minutes. They were incredibly moist and the kids love them! Thanks for the recipe!

  9. I just made these and substituted agave syrup for the brown sugar and chia seed eggs for the flax eggs. I cooked them for 23 minutes and they are still really moist in the middle, bordering on doughy. I think they taste great and the smell of sweet bananas filling the house was pretty divine.

  10. These were a huge hit with my family!  I’ve recently gone vegan, and they’re extremely skeptical of every veganized version of their favorites. I dare say these are better than the non-vegan muffins. Thank you!!

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