I hope the banana craze never stops! I know summer is on the way and fresh fruit desserts are starting to pop up more and more but, I for one and not going to forget about these. These healthy vegan banana muffins are made with whole grains, naturally sweetened, super moist, and scrumptious!
Muffins are basically a way of eating cake for breakfast and I’m all about it! These are a spin-off of my classic Awesome Vegan Banana Bread and Maple Oatmeal Muffins recipes. If you love banana bread, you’ll be drooling over these!
Want to know something else? I love recycling and minimizing waste. I guess that’s why I love banana-based desserts so much. There is no need to toss out those brown spotted bananas anymore because they create that beloved sweet flavor. The best part is you can freeze your overripe bananas to use later! Simply peel them and place in a freezer-safe container until you need them.
Why we love these healthy banana muffins
- Healthy
- Oil-free
- Sweetened with maple
- Gluten-free
- Quick and easy!
Healthy vegan banana muffins are moist, fluffy, and perfectly sweet. All you need is a few basic ingredients and your banana heaven awaits you. Feel free to toss in your favorite toppings like raisins or chocolate chips too!
How to make healthy vegan banana muffins
Generally speaking, I’m a simple baker. Most of the time I just toss ingredients in a bowl without measuring, wing it, and hope it turns out. The hardest thing about this blog has been learning to actually measure! But, you can’t mess these muffins up. Seriously. Anyone can make these!
Make sure your bananas are brown and overripe! The more ripe the better my friends. Mash three bananas in a big bowl and toss in the rest of the ingredients. Stir them together and scoop in a lined muffin pan or mini loaf pan.
How to bake banana muffins
Ok, so the baking part is the only trick-ish part. First, bake the mini loafs or muffins at 425 degrees for 5 minutes to make the outsides crispy. Then, without opening the oven, turn down the heat to 350 degrees and continue to bake for an additional 15 minutes. This will make your muffins moist, with a perfectly baked outer layer!
As you can see, I made these in a mini loaf pan because they are adorable! You can use a standard loaf pan, muffin pan, or a mini loaf pan like me to make these muffins. In the recipe below, I have included adjusted baking times for each.
Healthy Vegan Banana Muffins
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Breads
- Diet: Gluten Free
Description
These healthy vegan banana muffins are simple to make and scrumptious. They’re made with wholesome ingredients and perfectly sweet!
Ingredients
- 3 ripe bananas
- 4 Tbsp. maple syrup
- 1/4 cup almond butter
- 2 Tbsp. ground flaxseeds
- 4 Tbsp. warm water
- 1 tsp. cinnamon
- 2 tsp. vanilla
- 1 tbsp. baking powder
- 1 1/4 cup oat flour
- 1/2 tsp. salt
- 1 cup dark chocolate chips (optional)
- 1/4 cup walnuts (optional)
Instructions
- Preheat the oven to 425 degrees.
- In a large bowl combine ground flaxseeds and warm water. Set aside for a few minutes until it thickens and forms a flax “egg”
- Add bananas to the bowl and mash with a fork.
- Add in maple syrup, almond butter, and vanilla. Then add your flax “egg” and mix well.
- Mix in oat flour, salt, baking powder, and cinnamon.
- Stir in nuts and chocolate chips.
- Line a muffin pan or lightly grease a mini loaf pan with coconut oil.
- Pour the batter into the pan and bake for 5 minutes.
- Without opening the oven turn down the temperature to 350 degrees and continue baking for an additional 15 minutes.
- Remove the muffins/ mini loaves from the oven and allow to cool for 5 minutes.
- Take them out of the pan and continue to cool on a wire rack.
- Enjoy!
Notes
For baking in both a mini loaf pan and a muffin pan bake at 425 degrees for 5 minutes. Then turn down the oven to 350 degrees and continue baking for an additional 15 minutes.
For a standard loaf pan bake at 425 degrees for 10 minutes. Then, without opening the oven, turn the oven to 350 degrees and continue to bake for an additional 30 minutes.
You can substitute almond butter for peanut butter, tahini, or leave it out and replace it with vegan butter.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 350
- Sugar: 18
- Carbohydrates: 45
- Protein: 3.5
Keywords: banana bread, gluten free, refined sugar free, maple
They are super soft, super tasty and super easy to make❤️ I highly recommend this recipe ?
★★★★★
I am so glad you enjoyed them! Thanks for supporting me and trying my recipes!
These are so easy, so tasty, and perfect to freeze for later too! I made a bunch prior to having my baby, and they were perfect for an anytime snack/treat! I made them into muffins, and used peanut butter instead of almond butter, and they were amazing! My favorite part is the flax egg – allows me to taste the batter & not be nervous for eating raw egg! Plus, flax seed is amazing for breast feeding mamas & was perfect going into mama hood! LOVE!
★★★★★
You are totally right about the benefits of flax! I’m so happy to hear that you loved them and kept you fed during those precious first moments!