Puffy, moist whole grain banana muffins sans eggs and dairy! Made with tons of banana for classic flavor, sweetened with a touch of maple syrup, and amped up with flax for a fiber boost. My kids love these for a nourishing breakfast, especially with chocolate chips or slathered in peanut butter.
When you got to make muffins and the grocery store has sad empty shelves where the eggs once lived, I gotchu. When you’re not eating eggs because you’re allergic or vegan or you hate them or WHATEVER, I gotchu.
Today we’re celebrating better-for-you banana muffs that come together in a cinch in one bowl, egg and dairy free. Nourishing! Tasty! Easy! Flawless, I tell you.
Like its little sis Vegan Blueberry Banana Muffins and its big bro Vegan Chocolate Banana Muffins, this is one of those staple morning or snack recipes you’ll keep coming back to. Pinky swear.
The low down on key ingredients
- Banana: Overripe mashed banana is everything here, duh. This is the key to moisture, flavor, and texture! Verrrry spotty or even *black* is goals. I don’t recommend using frozen bananas here unless you’ve brought them to room temp and drained them super well.
- White whole wheat flour: I like how it’s less “wheaty” but if you can’t easily find it, you can use 1 cup of all purpose flour and ¾ cup whole wheat flour (or 100% all purpose flour). I use King Arthur from Target.
- Flax: I love a bit of ground flax for healthy fats and fiber! Flax is a nutrient powerhouse so we’re swapping out some flour so it can have a moment.
- Extra virgin olive oil: Liquid gold, and chock full of antioxidants. I love using olive oil in baking because it truly heightens the flavors. You can use a mild one like avocado oil if you prefer but don’t knock EVOO till you try it!
- Maple syrup: My favorite less refined liquid sweetener.
- DIY buttermilk: You’ll get a better (chunkier) buttermilk with a higher protein milk. The vinegar reacts with the baking soda to yield a super fluffy muffin.
Let’s make ’em!
Behind the scenes of recipe testing
I’ve been baking these beauts for yeeeeears and I’ve learned a few tidbits along the testing and perfecting journey.
- You can use ½ cup maple syrup for sweeter, more bakery-esque muffins.
- Chocolate chips make these even better. I’ve also added a big handful of chopped walnuts and it’s absolutely delish.
- The flour is flexible as long as you’re using a wheat flour like all purpose, whole wheat, or spelt (versus almond flour, etc).
- Super duper ripe bananas not only add sweetness, but also major flavor. Steer clear of yellow nanners here!
Storage
Store in an airtight container on the counter for up to 3 days. I don’t recommend putting them in the fridge as they’ll dry out. These freeze well, too!
I hope you’re as obsessed with these muffins as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Whole Wheat Vegan Banana Muffins (with Flax!)
-
Prep Time:
5 minutes -
Cook Time:
25 minutes -
Total Time:
30 minutes -
Yield:
12 muffins 1x -
Category:
Snacks -
Method:
Oven -
Cuisine:
American -
Diet:
Vegan
Description
Puffy, moist whole grain banana muffins sans eggs and dairy! Made with tons of banana for epic flavor, sweetened with a touch of maple syrup, and amped up with flax for a fiber boost. My kids love these for a nourishing breakfast, especially with chocolate chips or slathered in peanut butter.
Ingredients
Units
Scale
Instructions
- Preheat oven to 350F. Spray a muffin tin with cooking spray or use paper liners.
- Place milk and vinegar in a small bowl. Stir and set aside.
- Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Measure out 1 ½ cups. Add oil, vanilla, and milk mixture, whisking to combine.
- Sprinkle in flour, flax, baking soda, cinnamon and salt. Stir with a wooden spoon or rubber spatula until just barely combined (you should still see streaks of flour). Gently fold in in any add-ins, being careful not to over-mix.
- Use a ¼ measuring cup to fill muffin tin. Bake for 23-25 minutes, or until a toothpick comes out clean. Cool muffins on a wire rack for 15 minutes before removing from tin to cool completely. I put flaky salt on everything so feel free to ride that vibe!
