Vegetarian Cooking And Living Made Easy

Thursday, February 17, 2011

How to Make Vegan Banana Muffins

How to Make Vegan Banana Muffins

If you have a few bananas that are past their prime, making banana bread or banana muffins are great ways to make sure they don't go to waste. This recipe uses plenty of whole grains and no milk. Flaxseed stands in for eggs, or you may use a different egg substitute if you prefer.
Share these muffins with friends, but don't mention that they're vegan. They'll never know what's not in there.


  • 1 1/2 cups ripe bananas, peeled and mashed
  • 1/4 cup sugar (see tips)
  • 1/4 cup vegetable oil
  • 1-2 tablespoons of flaxseed blended with 3 tablespoons water or other substitute for one egg.
  • 3/4 cup unbleached flour
  • 3/4 cup whole wheat flour (use pastry flour if available)
  • 1 cup bran or uncooked, rolled oatmeal (non-instant)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup chopped nuts or peanuts (see tips)
  • 2 Tbsp water, as necessary to produce a thick batter. Omit if using honey or syrup in lieu of sugar.
  • 1 teaspoon vanilla extract
  • Other flavorings, as desired. Try cinnamon or chopped, crystallized ginger.


  1. Preheat the oven to 350F (180C, gas mark 4).
  2. Peel and mash bananas to produce about 1 1/2 cups of mashed banana, about three large bananas.
    • Don't worry about this measure being exact; it can be to the nearest whole banana.
    • Bananas for banana bread can be riper than you would eat them. Cut out any bad spots.
  3. Blend 1-2 tablespoons of flaxseed with 3 tablespoons of water to produce a thick paste. If you don't have flaxseed, you can use the equal volume or one egg of another egg substitute of your choice.
    • If your blender came with a smaller jar, this is a good time to use it. Most Oster blenders will fit onto a standard sized Mason jar.
  4. Blend the sugar and the oil into the mashed bananas.
  5. Add the flaxseed paste to the batter and mix it in.
  6. In a separate bowl, mix the flour, the whole wheat flour, the bran or oatmeal, the salt, the baking powder, and the baking soda.
  7. Add the dry ingredients to the wet ingredients and stir just enough that everything is uniformly moist. It's fine if there are some lumps. Do not overmix.
  8. Add up to two tablespoons of additional water to create a thick batter.
  9. Gently fold in the nuts, if you are using them, and any flavorings you wish to add.
  10. Divide the batter into twelve greased 3-inch (75mm) muffin tins. You can use other sizes, but you may need to adjust the cooking time.
    • The muffins will rise, so fill whatever baking containers you are using about two thirds full.
  11. Sprinkle a little extra oatmeal on top. (Optional.)
  12. Bake until the tops are golden brown and a pick inserted in the center of the muffins comes out clean. For 3" muffins, the baking time will be 20-25 minutes. Larger muffins will need to bake longer; smaller muffins will need to bake for less time.
  13. Cool in the pans for about ten minutes, then remove to finish cooling on a rack.


  • Butter may be substituted for the vegetable oil and an egg may be substituted for the flaxseed, but will make the recipe non-vegan.
  • You can substitute turbinado sugar, or maple syrup if you wish to avoid refined sugar, but be sure to adjust for the excess liquid.
  • Uncooked oatmeal in quick breads and muffins such as these adds a texture that can substitute for nuts if nuts are costly or if anyone is allergic to them.
  • You can make banana bread out of this same batter. Pour it into a bread pan. Bread will take longer to bake than muffins (typically 45-55 minutes, depending on the size of your pan).
  • As with all quick breads (breads using baking powder or soda rather than yeast), avoid over mixing. Mix the wet ingredients and the dry ingredients separately, then combine them and stir just enough to make a wet, fairly uniform mixture. There is no need for the batter to be smooth.
  • These muffins are tasty served warm with jam, margarine or butter, apple butter, peanut butter, or cream cheese or cream cheese frosting (if you're feeling particularly decadent and not avoiding milk).


  • Work with appropriate caution around hot ovens and baking pans. Handle knives safely.
  • Check your margarine for non-vegan ingredients. Some Vegan butters (such as Earth Balance) contain palm oil, an ingredient that is in contradiction with the animal protection ideals of many vegans (as palm oil is responsible for orangutan habitat destruction). A better alternative is Spectrum Naturals.

Related wikiHows

Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Vegan Banana Muffins. All content on wikiHow can be shared under a Creative Commons license.


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