One-Bowl Vegan Banana Muffins: Easy to make, healthy muffins that are also very versatile- swap out ingredients for others or add in extra ingredients you like to make other flavours.
I have been making these vegan banana muffins for a while now, and I turn to them over and over again for easy, healthy treats to have on hand. You can make them in one bowl with no fancy equipment necessary. They are healthier than your average muffin, using no refined sugar and the goodness of bananas to sweeten them, and they are totally versatile! Change up the flour, make non-vegan, add in extra ingredients to suit your taste or what you have (variation suggestions in recipe) or top with frosting for more of a cupcake feel.
The flavour of banana in these muffins is subtle yet delicious – who doesn’t love banana bread? These taste just like banana bread, only in muffin form. Banana kind of works with any other flavour, and because you are using ripe bananas, which are naturally sweet, you can use less sugar than in other muffins. They have added fibre too, which helps keep you fuller for longer and bananas are known for giving you extra energy. You don’t really even need an egg in this recipe as banana is an excellent binder. So if you don’t have flax meal as the recipe states (vegan egg replacement), don’t worry about it.
I used these for my husband’s birthday cupcakes by adding this Rich Date and Prune Chocolate Frosting on the top. What even is the difference between a cupcake and a muffin anyway? Frosting is one of the few differences I could think of. They went down a storm and little did anyone know, the frosting was also secretly healthy, made with raw cocoa powder, dates and prunes. See how to make this Chocolate, Date and Prune Frosting here.
Other variations I’ve tried are Chocolate and Olive Oil, Chocolate Chip, Blueberry, Cinnamon Rhubarb and Carrot Cake. I list details of all these variations and some other ideas in the recipe notes, but it’s literally so easy – just add in what you like!
Here is your recipe for Vegan Banana Muffins:
- 2 Tbsp flaxseed meal
- 2 Tbsp water
- 3 ripe bananas
- ½ cup (50g) coconut sugar
- ½ cup (125ml) oil*
- 1 Tbsp vanilla extract
- ⅓ cup (80ml) alternative milk (almond, soy, coconut, etc)
- 2 tsp baking powder
- 2 cups (200g) flour
- pinch salt
- Preheat oven to 180C/350F (fan forced 160C). Line and grease 12 regular size muffin tins or 24 mini.
- In a large mixing bowl, mix together the flax meal and the water and leave to sit for a couple of minutes.
- Mash the bananas on the side of the bowl and then mix together with the flax meal. Use a fork to help break down lumps.
- Add the coconut sugar, oil, vanilla and milk and mix together well.
- Fold in the baking powder, flour and pinch salt until just combined and no more lumps remain.
- Using a ⅓ cup measure, fill the batter into each of the muffin cases.
- Bake for 18-21 mins (check at 18 to see if a toothpick comes clean). OR 9-10 minutes for mini muffins.
Flours: Spelt Flour, Chickpea (Besan) Flour or a Gluten-Free Flour mix work well in this recipe. I recommend using half wholewheat flour to white flour for lightness. Same goes for Buckwheat Flour - half and half recommended. Coconut Flour not recommended in this recipe, and I have yet to test Almond Flour.
* Chocolate Olive Oil: Use olive oil in the recipe and replace ½ cup of the flour with cocoa powder.
* Chocolate Chip: Add in 1 cup (175g) of chocolate chips or chunks to the batter, just before baking.
* Blueberry: Fold in 1 cup (125g) blueberries just before baking.
* Cinnamon Rhubarb: Add 1 tsp cinnamon to the batter and fold in 1 cup (100g) small dice raw rhubarb just before baking. Make a cinnamon sugar sprinkle of 2 Tbsp coconut sugar and 1 tsp cinnamon and sprinkle over muffins before baking.
* Carrot Cake: Add 1 tsp cinnamon and ¼ tsp grated nutmeg to batter, then fold in 1 cup grated carrot, 2 Tbsp chopped walnuts and 2 Tbsp golden sultanas to the mixture just before baking.