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Vegan Banana Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 12
These vegan banana muffins are soft, tender, and full of spiced banana flavor. I like to make a double batch and freeze the extras to have on hand for quick breakfasts or snacks.

Ingredients

  • ¼ cup ground flaxseed
  • ¼ cup warm water
  • 1¾ cups all-purpose flour*
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup mashed ripe banana, about 2 large bananas
  • ⅔ cup almond milk
  • ⅓ cup maple syrup, or brown sugar
  • ⅓ cup neutral oil, or olive oil, plus more for the pan
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup vegan chocolate chips, optional

Instructions

  • Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
  • In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
  • In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the mashed banana, almond milk, maple syrup, oil, apple cider vinegar, and vanilla. Stir in the flaxseed mixture.
  • Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Fold in the chocolate chips, if using. Use a ⅓ cup measuring scoop to evenly divide the batter into the muffin tin.
  • Bake for 18 to 22 minutes, or until a toothpick comes out almost clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

*Other flour options: Whole wheat pastry flour works well in this recipe too. You can also use a mix of white flour and regular whole wheat flour.