These Vegan Banana Bread Muffins are so moist, hearty, and delicious! Seriously one of our fave muffins, vegan or not. They’re soft, moist, and melt in your mouth good – everything you’re craving when you’re wanting a vegan banana muffin in your life!
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love These Super Moist Vegan Banana Bread Muffins
- My Fave Vegan Egg Substitute – The Flaxseed Egg
- Vegan Banana Muffin Ingredients
- How to Make Them
- More Banana Muffin Recipes
The Story Behind the Recipe
I had overripe bananas in the fruit basket, my toddler was ready to start whisking, aaaand, shoot! No eggs!
So I came up with these vegan banana muffins, the whole family was super-pleased with the result, and these muffins became a staple in our lives. That is literally the entire story behind this dairy-free banana muffins recipe – sometimes it’s that easy!
Why You’ll Love These Super Moist Vegan Banana Bread Muffins
If you’re looking for a moist vegan banana bread muffin, you’ve come to the right place!
This recipe uses flaxseed egg replacer, plus a large amount of mashed bananas, plus a little vegetable oil, PLUS applesauce. This makes a super moist, melt-in-your mouth banana muffin situation. Definitely far from dry.
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 these are vegan banana muffins, they’ll never know. Vegan baking for the win!
My Fave Vegan Egg Substitute – The Flaxseed Egg
I created this recipe because I wasn’t able to eat dairy and we were out of eggs, so I bought in my fave vegan egg substitute for the vegan banana muffins – the flaxseed “egg.”
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!
Vegan Banana Muffin Ingredients
- Flaxseed “egg” – Helps bind the ingredients together and works brilliantly in place of an actual egg.
- Whole wheat flour & all-purpose flour – I like the hearty density of using half whole wheat flour, but 100% all purpose flour will work as well
- Baking soda – helps the banana muffins rise and adds a bit of lightness and tenderness to the texture.
- Salt – important for highlighting flavors and balancing the sweetness of the bananas and sugars.
- Bananas – make sure they’re overripe!
- Light brown sugar – I love the caramelly notes that brown sugar adds. Granulated sugar will work here as well if it’s all you have.
- Applesauce – for sweetness, binding, and moistness.
- Vegetable oil – you can also use melted coconut oil if you prefer.
- Vanilla – I love vanilla in my banana muffins! Highly recommend.
How to Make Them
First, start your flaxseed egg – it needs a few minutes to soak and form an egg-like consistency.
Then, in a large bowl, stir together your dry ingredients. Next, mash the bananas and mix together the remainder of the dry ingredients. Mix the two together, and divide between muffin cups. Sprinkle with some ground flaxseed if you like, then bake!
Your bananas will be done in about 20 minutes. Check to see if your vegan banana muffins are done by inserting a toothpick into the middle of a muffin. If it comes out clean, they’re done!
More Banana Muffin Recipes
I love banana muffins and have created quite a few recipes over the years! A couple are also vegan banana muffin recipes, some are dairy-free, and still others are more traditional recipes but easily customizable.
- Super Moist Vegan Banana Bread Muffins
- Dairy-Free Banana Muffins with Brown Sugar Ripple (vegan too!)
- Vegan Tropical Muffins with Crunchy Coconut Streusel (over-the-top delicious!)
- Spiced Banana Streusel Muffins
- Peanut Butter Quinoa Mini Muffins
- Peanut Butter Banana Chocolate Chip Mini Muffins
- Honey Banana Muffins
- Chocolate Banana Marble Muffins
Super-Moist Vegan Banana Bread Muffins
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or vegetable shortening.
- In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
- In a large bowl, whisk together the flours, baking soda, and salt.
- In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, vegetable oil, vanilla extract, and flax/water combination.
- 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.
- 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.
- Sprinkle remaining 2 teaspoons flax meal over the tops.
- Bake for 18 – 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
- 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.
- These muffins keep for 3 – 4 days in an airtight container at room temperature, or freeze in a zipper bag.
Thanks so much for this vegan banana muffin recipe. I’ve been making them every week so far, for 3 months. My daughter and her teenage daughter are vegan and In love with them. They grab one for breakfast every morning on their way out to school and work. Even her non vegan daughter loves them. Great job!
Thanks so much for your comment, Diane! Love that these are a hit. Happy holidays!
Made them tonight, had no applesauce substitute pumpkin purée, used gluten free flour & garbanzo bean flour, added gluten free chocolate chips. They are good!
Thank you for sharing! Glad you liked them! 🙂
I just made these today for the first time. I had a bunch of bananas I needed to use and I wanted muffins instead of bread. I made two substitutions due to what I had in the pantry. No applesauce, so I pureed some fresh pineapple I had. Also, I had received a free sample of coconut “flour.” I decided to try it instead of the all purpose. Fresh out of the oven, they are amazing. I wonder if the coconut and banana flavor will intensify over the next day or so. I would 100% make these again anytime (following the recipe as is given I don’t have more coconut flour).
This is my go to, all time favourite banana muffin recipe. I follow it exactly but usually add cinnamon and nutmeg and chocolate chips. And i always double it and freeze the leftover muffins.
These are the best! I have tried many and had favorite vegan banana bread recipes, but this one tastes the best!
Super moist, really nice! I was able to make 16 regular sized muffins and paired well with my smoothie for lunch!
These were amazing! Thank you so much for the recipe. I substituted 1/3 c honey and added more banana in place of the brown sugar and applesauce. Amazing!