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!

A pile of moist vegan banana muffins in a yellow bowl lined with a white and blue towel on a rustic wooden background.

Table of Contents

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

Readers say …
“These were the absolute best banana bread muffins I’ve ever made! Thank you so much for the recipe! They are SO GOOD!”


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!

A vegan banana bread muffin, split in half, on a yellow and white napkin.

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.
A pile of moist vegan banana muffins in a yellow bowl with a cup of coffee.

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.

5 from 32 votes

Super-Moist Vegan Banana Bread Muffins

Prep: 15 minutes
Cook: 18 minutes
Total: 33 minutes
Author: Kare
Yield: 12
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


  • 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.


Nutrition Facts

Calories: 195kcal, Carbohydrates: 32g, Protein: 3g, Fat: 7g, Saturated Fat: 5g, Sodium: 143mg, Potassium: 177mg, Fiber: 3g, Sugar: 13g, Vitamin A: 18IU, Vitamin C: 3mg, Calcium: 17mg, Iron: 1mg

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