When life gives you overripe bananas, make these vegan banana muffins. And I don’t know about you, but life is always giving me practically black bananas. Hey, thanks life! Because of you, I get to make banana muffins, pancakes, and breads. Woo hoo!
I’ve always wanted to grow a banana tree. I hear they just might survive in our Pacific Northwest zone, but I’m not sure how one would fit into our landscape of otherwise evergreen conifers. When you think Northwest, you think black bears, buffalo plaid, and fir trees – not so tropical. Still, I think maybe a little tropical-feeling corner of the yard wouldn’t be so bad, right? Off to Pinterest …
Okay, I’m back and re-focused on these Vegan Brown Sugar Banana Muffins.
So, I had some bananas. Loads of super overripe bananas. And, because I can’t leave well enough alone, I thought I would start with these, but tweak them a bit. I thought I’d drop the applesauce from the equation (we were out) and instead add a bit more sweetness and moistness with brown sugar and a bit more banana, respectively.
It’s cliche to say, I know … but I ended up with easily my new favorite muffin.
These vegan banana muffins are moist, full of banana flavor, and have a surprise brown sugar ribbon through the middle.
I swear it – you would truly never know these banana muffins are vegan. Even my carnivorous guy clamors for them. And a (non-vegan) friend, who has had trouble finding a moist banana muffin recipe that actually tastes banana-y, loved these and requested the recipe. You got it!
Moist, sweet, full of flavor, super easy, super delicious brown sugar banana muffins.
I love it when life gives me bananas.
Vegan Brown Sugar Banana Muffins
- 2 tablespoons flax meal + 1/3 cup water
- 2 cups 265 g white whole-wheat flour (can substitute all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine-grain sea salt or table salt
- 1 1/2 cups mashed ripe bananas (3-4 medium bananas, about 1 pound)
- 2/3 cup dark brown sugar + 1/4 cup dark brown sugar (divided)
- 1/2 cup vegetable oil or canola oil
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with non-stick spray or add cupcake liners.
- In a medium bowl, stir together the flaxseed meal and water. Set aside to thicken up.
- To a large bowl, add the flour, baking soda, cinnamon, and salt. Combine.
- To the bowl with the flax and water, add the bananas. Mash with a potato masher or fork, or use a hand blender to completely puree the bananas and minimize any lumps. Add 2/3 cup brown sugar, oil, and vanilla extract. Mix well with a whisk to combine.
- Pour the wet ingredients over the dry ingredients and stir with a wooden spoon just until combined.
- Fill the muffin tins halfway full with half the batter. Add about a teaspoon and a half of brown sugar to each muffin tin. Top each with the remaining batter.
- Bake for 20-25 minutes, until golden brown and the tops spring back when you poke them. You can test with a toothpick - if it comes out clean, the muffins should be done.
- Remove from oven and let cool in the pan for 5 minutes. Transfer muffins from pan to a wire rack to finish cooling. Serve with butter, vegan butter, or your favorite nut butter. Or enjoy them plain!
- Muffins keep at room temperature in an airtight container for about 3 days. They also freeze well!