These Vegan Banana Bread Muffins are so moist, hearty, and delicious! Seriously one of our fave muffins, vegan or not.
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 bread muffins, 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.
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!
Super-Moist Vegan Banana Bread Muffins
- 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.
do you know NUTRITIONAL INFORMATION?
Calories / Fat / Fiber / B12 / Etcetera
everyone (moms of non-vegan toddlers) loves these muffins & i would like to know how to answer nutritional information questions.
Vegan Mommy & Vegan 3 Year Old Daughter
Hi Ali, so glad your loved ones are loving these muffins! I added some nutrition information to the recipe box, but you can use this tool to determine nutrition info for any recipe – it is SO handy! http://www.caloriecount.com/cc/recipe_analysis.php
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.
I was wondering if you make this into a banana bread in a loaf pan, how long would you bake it? And what size loaf pan?
I use a standard 5-inch by 8-inch loaf pan and bake for about 45 minutes if I recall correctly … actually about to make banana bread again so I can come back and update once I do!
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.
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.
So glad you liked them!
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.
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.
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.
ooh, good to know! Thank you Judith!
These were the absolute best banana bread muffins I’ve ever made! Thank you so much for the recipe! They are SO GOOD!
Love it! So glad you liked them. This reminds me I need to make them again soon. 🙂
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!
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.
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!!
Used this as a base recipe but made a few changes. Instead of 1 cup whole wheat flour I used half a cup of oats and half a cup of ground almonds. Instead of sugar I used 2 tbsp molasses. I added a little bit of cocoa powder, raw cocoa nibs and dried cranberries. Turned out delicious! The texture was very nice. Thanks for the recipe!
REALLY Good recipe! Really moist and soft! I used 2 cups fine wholewheat flour instead of half and half, and didn’t have any vanilla extract. I haven’t made a vegan recipe I loved this much in a LONG time! Thanks 🙂
Yay! I’m so glad you liked them!
!!!! These are amazing. I’m a college student and they were so easy. Can’t believe how moist they are. I didn’t have flax meal so I just added more applesauce to make up for it and it’s perfect. Thank you
Love it! Thanks!
If you can forget eggs in the morning and milk then you have no excuse has to not turn vegan fully if you know it’s better for you then their is no excuse .
Excellent recipe! This is my go-to for banana muffins. I think I have made it 5 or 6 times, and I often add mini chocolate chips. They are so delicious! Even my 2-year-old usually eats two at a time.
Thanks Tracy! Love the chocolate chip idea.
Excellent muffins! I mixed up the flax egg and forgot to add it. I was worried I would end up with banana bricks, but the muffins baked up tall and were so light and fluffy! I also reduced the oil to 1/4 cup. Great recipe!!
Ah, interesting! I need to try both of those things! 🙂 Thanks Holly.
This is really good recipe very versaitle too! I used coconut palm sugar instead of brown sugar. The muffins turned out great! Using them for breakfast muffins! ^_^
I added a good half a cup of vegan chocolate chips and these muffins were fabulous!
I’ve made these a couple times and they are great! I always use additional applesauce instead of oil and don’t put the full amount of sugar. I always seem to have to bake them longer then 22 minutes though.
These were delicious and moist! I added a couple handfuls of chopped walnuts to the batter … slathered with a bit of Earth Balance and oh, so very good!
So I made these the first time and followed the recipe almost exactly except instead I subbed cake flour for white flour and they were still great. I’d like to make these again this weekend but I was hoping to completely omit the oil and up the applesauce ratio instead? Has anyone had success with that?
Just made this recipe, Delicious! One of the better banana muffin recipes. I used a little less oil and sugar. I was wondering if there is a way to make these oil free.. Thank you…
I didn’t use oil at all!! Took a chance and they worked out great, see what I did below!! 🙂
Just made these! Used 1 1/4 cup spelt flour, 3/4c whole wheat. No applesauce or oil, instead 1/2c maple syrup. Cooked for 16 minutes at 350 in silicone muffin cups. SO good!
Yum!!! I used half oat flour with half apf!! Added cinnamon, chocolate chips and walnuts. I decreased the amount of sugar since the addition of chocolate!! Super moist!! Just yum!!
These banana muffins were absolutely amazing. As a new vegan eater, I’ve been looking for something to curb my sweet tooth and use as a snack. I came across this recipe and it gives me hope that there is great treats for vegans! Thank you so much. Definitely will be using this recipe again.
Thanks Jay. So glad you like them! Going plant-based is definitely an adjustment but there are SO many great foods out there.
This is a great easy recipe. I’ve used it so many times and feel really good about replacing my non vegan recipe with this one! Thanks!
Ps. I struggled to find the star rating system. Otherwise I would give this 5 stars!
Made these tonight and these are amazing. Definitely will make these again and again. Very moist and not overly sweet. Next time I want to try adding walnuts. Thank you for this recipe!
So glad you liked them! 🙂
Excellent recipe! It’s well written and easy to follow. I added about a cup of toasted, chopped walnuts and they turned out great. I will definitely use this recipe again and try different additions. Thank you!
Oh dear mother of god, these muffins are to die for! I tend to stick to raw vegan desserts and I dread baking because I can never get it right, my muffins always either stick to the paper or don’t have the right consistency. Left the applesauce out and used maple syrup instead of it&sugar and used chia seeds instead of flaxseed. We all loved it, this recipe will no doubt become a staple of our kitchen!
I would like to try this recipie although
I have a 6 cup muffin tin, and also a loaf pan.
Any suggestions for baking time for a banana bread
or either ?
It’ll definitely take longer in a loaf pan. For a standard-size loaf pan, start checking at about the 25 minute mark. It could take up to 50 minutes though!
My family loves this recipe. My kids 2,7, and 10 all ask for these so we have been doubling the recipe. Thank you!
So glad they all like these muffins! I consider kids’ thumbs up the ultimate compliment. 🙂
Well, I’m not vegan BUT my eggs fell under a recall for salmonella..So I had to look up muffins with no eggs (apparently its assumed you’re vegan if you’re looking up eggless recipes, and not just avoiding salmonella LOL) and came across this one, and I am sure glad I did! These muffins are delicious! I will keep this recipe and start using it for my banana muffins! They are better than the regular one I use.
This has been my go-to banana bread/muffin recipe for over a year! It’s a hit with non-vegans because it is so moist! Most vegan banana bread recipes result in a mushy, uncooked mess; but this recipe is perfect! I’d say it’s even better than my mom’s banana bread from my childhood. I like to add various frozen fruit to the muffins; my favourite is using raspberries. Five stars!
These were really good! I skipped the flax egg & added a little more applesauce. Also cinnamon and chocolate chips bc why not! They came out great, super soft & fluffy!! Will save this recipe forever
Those additions sound terrific!
These muffins are delicious, moist (as advertised!), and packed with banana flavor. Do yourself a favor and make them!
Thank you so much for the review, Lily! <3
I stumbled upon your recipe on Pinterest. My daughter is newly diagnosed with an egg allergy. These muffins are delicious and she loves them! I think I’ve made them about 6 times so far! Thank you
I made these muffins this evening and they are amazing! They are incredibly moist and delicious(I baked them closer to 25mins because they were overly moist at 22mins-even though the knife came out clean). I switched the recipe up a little: I only used 3 over-ripe bananas instead of 4, used oat flour instead of whole wheat, and used a combination of half light brown sugar and half Lakanto Monkfruit Sweetener to keep the sugar content down a little bit more. Even with my modifications they turned out incredible and I can’t get my husband to stop eating them! Yum!
I have now made this recipe twice and it is excellent! I have tried other vegan banana breads/muffins and this one stands out because it is simple, does not require too many ingredients and it is easy to modify in case you’re missing something or just want to some extras. I never have apple sauce on hand, so I subbed vegan milk for it. And I have always added sunflower seeds and some fruit. First, some plums and second, sour cherries. My kids devour these!! Thet also love to help make them.
Really delicious! I like the mini muffins, and they are perfect for that!
These turned out great! Made just a few changes. Omitted oil, used 3/4 cup applesauce instead. Also lessened the sugar a bit to about 1/3 cup. Added about 1/2 tsp cinnamon. And used all whole wheat flour. I think because of the flour sub, the batter was a bit dry, so I also added a little bit of soy milk, probably about 1/4 cup.
Using these subs, calorie count was a mere 130 calories per muffin! I did bake them for about 23 min and they were perfect.
Will be making again (and probably adding chocolate chips). I’ll have them for breakfast all week with some peanut butter on top 🙂
Thanks so much for sharing and for your review! 🙂
How would these banana muffins do as mini muffins (24 count muffin tin)?
Look forward to your response
My toddler, and the rest of our family for a fact, are in love with these muffins! budget friendly and yummy! We had to keep her from eating the batter!
Thank you! Our kiddos have all sorts of intolerance, making baked goods nothing short of experiments. This turned out perfect the first try and we had trouble keeping our toddler out of the batter! Delicious!
Slightly modified this recipe and the batter tasted like cookie dough! Couldn’t stop eating it. Can’t wait to see how the muffins will taste 🙂 Thanks for sharing
Yum! Cookie dough is always a good thing. 🙂
I used coconut oil and it won’t rise, wack
Excellent! I used melted coconut oil.
made them and they are amazingly good! froze some as well
Thanks so much! I’m happy you liked them.
I wanted to thank you for your moist banana bread muffins, I added oatmeal and walnuts and a little more spice and it came out exactly as expected. Delicious, moist and amazingly quick.
I even messed up the order of the ingredients and it still came out amazing. I only had tropical sauce and it was great.
I don’t think this happens often.
I’m so glad you liked them! Thank you so much for coming back and sharing a review. Love the idea of oatmeal and walnuts to up the hearty factor!
I made these probably 2 years ago and I remember them being SO GOOD. I remembered them a couple months ago and have been trying to look for the recipe since. Needless to say I found it and am so excited!!! I will be making these for my roommates 🙂 thank you so much for this recipe. I am on a high fiber diet currently, and was excited to learn flax seed has lots of fiber, so this recipe is absolutely a god send.