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Any time I’ve got a couple overripe bananas laying around, you can guarantee I’ll be making this recipe! These fluffy and moist banana muffins are a huge hit with everyone I’ve shared them with and no one would believe that they’re made with all healthy, vegan ingredients. If vegan isn’t your style, you can easily substitute dairy for this recipe, so feel free to make these in whatever way meets your preferences. Either way, you’re gonna love these sugar free muffins and will want to make them time and time again!
Below is a step-by-step guide to making these vegan banana muffins, with a full recipe summary and measurements at the bottom of the page.
Let’s talk about the some of the ingredients and their benefits:
- Bananas: Keep in mind, the riper the bananas, the sweeter the muffins will be. This fantastic fruit helps to lower blood pressure and is rich in the antioxidant lectin, which lowers the risk of cancer.
- Coconut sugar: Made from the sap of coconut palms, coconut sugar is a much healthier alternative to refined sugar. While it should still be consumed in moderation, it contains more nutrients, vitamins and minerals and doesn’t spike your blood sugar like refined sugars do.
- Oat milk: You can absolutely substitute any plant-based milk for this recipe, I just prefer oat milk because of it’s creamy texture and mild flavor. All plant-based milks contain a variety of nutrients, but oat milk in particular is a great source of protein, fatty acids, vitamins and minerals and has been shown to reduce blood sugar, lower cholesterol, and help protect against cancer. Check out my blog post on how to make it from scratch: Homemade Oat Milk
- Whole wheat flour: Adds a boost of fiber, protein, vitamins and minerals to these muffins.
- Flaxseed: Seeds are a very important component of a healthy diet and have been shown to have fantastic antioxidant, anti-inflammatory, and antiproliferative effects. They are rich in phytoestrogens known as lignans (especially flaxseeds), which are compounds that have anti-estrogenic effects that help protect against breast and prostate cancers. Flaxseed is also one of the richest plant sources of omega-3 fatty acids, which are essential for our health. A 2013 study found that higher blood levels of omega-3 fatty acids were associated with lower mortality, especially from heart disease. Low levels of omega-3s showed increased risk of age-related cognitive decline and dementia.
- Vanilla extract: Composed of a the compound vanillin, vanilla extract may have anti-inflammatory, anticancer, antioxidative effects. Check out my blog post on how to make it from scratch: Homemade Vanilla Extract
- Cinnamon: This powerful spice contains a compound called cinnamaldehyde, which has antifungal and antibacterial properties. Cinnamon is anti-inflammatory, loaded with antioxidants, and also has been shown to help regulate and lower blood sugar and decrease risk of heart disease.
Step 1: Prep
Start by preheating your oven to 375°F. Then, prepare the flax egg by mixing 2 tbsp ground flaxseed with 4 tbsp water. Set it aside to thicken. Next, prepare the vegan “buttermilk” by combining 1 cup of oat milk with 1 tsp apple cider vinegar. Stir vigorously until it starts to become frothy, then set it aside.
Step 2: Mix dry ingredients
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 3: Mix wet ingredients
Add the bananas to a large bowl and mash well. Then, add coconut sugar, vanilla, melted butter, as well as the thickened flax egg and “buttermilk”.
Step 4: Combine dry with wet
Fold your dry ingredients into the wet ingredients and stir until they’re just combined and there are no more visible bits of flour. Be careful not to overmix. The batter should be a little lumpy.
Step 5: Bake
Transfer the batter over to a greased muffin pan and fill each one about 3/4 full. Bake for 23-25 minutes.
After removing from the oven, allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack. They can be stored in the fridge for up to a week or in a sealed container at room temperature for up to 3 days. If you try this banana muffin recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Healthy Banana Muffins
Ingredients
Dry Ingredients
- 2 cups whole wheat flour (250 g)
- 2 tsp baking powder (8 g)
- 1/2 tsp baking soda (2 g)
- 1 tsp cinnamon (3 g)
- 1/2 tsp salt (2 g)
Wet Ingredients
- 2 ripe bananas mashed
- 1/2 cup coconut sugar (70 g)
- 1 cup oat milk
- 1 tsp apple cider vinegar
- 1/4 cup butter melted
- 1 tbsp vanilla extract
- 2 tbsp ground flaxseed (16 g)
Instructions
- Preheat your oven to 375°F and grease your muffin pan or line with muffin cups.
- Prepare the flax egg by mixing 2 tbsp ground flaxseed with 4 tbsp water. Set aside to thicken. Then, prepare vegan "buttermilk" by combining 1 cup oat milk with 1 tsp apple cider vinegar. Stir vigorously then set aside. (See notes for non-vegan options.)
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Mix well and set aside.
- Add bananas to a large bowl and mash. Then, add coconut sugar, melted butter, vanilla, flax egg, and "buttermilk". Mix well to combine.
- Pour dry ingredients into the bowl of wet ingredients and stir until just it's just combined and there are no more bits of flour visible. Be careful not to overmix.
- Pour batter into muffin pan and fill each one to about 3/4 full.
- Bake for 23-25 minutes. After removing them from the oven, allow them to cool in the pan for another 10 minutes before transferring to a cooling rack.
