vegan banana muffins

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Preparation time: 15
Cooking time: 20-25

Difficulty: Easy - for beginners

Dietary guidance: v v n d 


2 cups all-purpose flour (I used 1/2 wheat, 1/2 all purpose or rice flour...)
1/2 cup raw sugar
1/2 cup brown sugar
3/4 t. baking soda
3/4 t. salt
dash of cinnamon
1/2-3/4 cup plain soy or rice milk/water
1 t. lemon juice
1/4 cup canola oil / coconut oil / applesauce
1 t. vanilla extract
2 cups mashed bananas (from about 4 large overripe bananas)

extras I added in
handful of shredded coconut
2 tbl ground flax
1tbl ground cacoa nibs
blueberries to top


1. Preheat the oven to 350 F. Line a 12-cup muffin tin with muffin liners or lightly oil.

2. In a large mixing bowl, combine the flour, sugars, baking soda, cin, and salt.

3.In another small bowl, whisk together the soy milk, lemon juice, canola oil and vanilla extract. Add the bananas and mix until combined. Add the wet ingredients to the dry, mixing until just combined.

4.Portion the batter into the muffin tin and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the muffins emerges clean. Allow muffins to cool for 15 minutes in the pan before removing to cool completely on a wire cooling rack. Serve warm or at room temperature.
adapted from


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