Published: · Modified: by Christina Lane · This post may contain affiliate links · 13 Comments
Small batch vegan banana muffins for breakfast, snack, and dessert!
These small batch vegan banana muffins are vegan simply because I'm on a quest to cram our diets with as much flax seed as humanly possible lately. Plus, as you can imagine, I go through a lot of eggs in this house, and I frequently start baking before I realize I'm out of eggs. My giant bag of flaxseed meal in the freezer always saves the day!
Did you guys know you can mix 1 tablespoon of flaxseed meal with a few tablespoons of water, and you'll get a mixture that you can use like an egg in most baked goods? It's perfect if you're vegan, it's perfect if you just want some extra omega 3s in your diet (cuz flax seed is packed with it!).
I also crammed these muffins with oats and whole wheat flour, and sweetened them with coconut sugar. I'm going to file them under my Baby Food category, but if you make them for your adult self, please, lead that parade.
Right before sliding these into the oven, I sprinkled the tops with a few extra pinches of coconut sugar. It's why the bananas on top look like they just got back from a week at the beach. And they're my favorite part! My Camille plucks the banana slices off the top of these muffins first, too.
I should also mention that this recipe is made in just one bowl (like I would really pull out more than one bowl for a breakfast item, though--hah!) I had fun making these with Camille, because she thought mashing the banana was the best part!
The recipe makes just 6 muffins, but you can easily double it. I adapted the recipe from Dana, and you should definitely check out her crumb-topped version!
Yield: 6 muffins
Vegan Banana Muffins
These dairy-free banana muffins are all kinds of delicious!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Ingredients
- 1 tablespoon flaxseed meal
- 1 large banana, peeled
- 6 tablespoons coconut sugar, divided use
- 2 tablespoons melted coconut oil
- ½ teaspoon vanilla extract
- ¼ cup whole wheat flour
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup rolled oats
Instructions
- First, combine the flaxseed meal with about 2 ½ tablespoons of water in a small bowl. Stir well, and let rest for about 5 minutes.
- Preheat the oven to 350, and line 6 cups in a muffin pan with liners.
- First, reserve 6 slices of the banana for the topping. Then, In a medium bowl, mash the remaining banana very well--mash until it looks liquid-y and resembles baby food.
- Next, stir in the flaxseed meal & water mixture, followed by 5 tablespoons of the coconut sugar, coconut oil, and vanilla.
- Sprinkle the whole wheat flour, regular flour, baking soda, salt and oats on top. Mix very well.
- Divide the muffin mixture between all 6 cups. Add a banana slice on top of each muffin, and sprinkle the remaining tablespoon of coconut sugar on top.
- Bake for 18-20 minutes, until a toothpick inserted comes out cleanly.
- Serve warm. Store any leftovers tightly covered on the counter for up to 1 day.
Nutrition Information:
Yield:
6Serving Size:
1
Amount Per Serving:Calories: 182Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 299mgCarbohydrates: 31gFiber: 2gSugar: 15gProtein: 3g
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Reader Interactions
Comments
Shannon says
Hi! These were great! I substituted in 4 tablespoons of raw honey for the coconut sugar and added streusel topping and the texture was perfect!
Reply
Colleen says
Hi, These look wonderful! I don't have any flaxseed handy, can I sub an egg instead? Also, is frozen banana fine or does it need to be fresh?
Thanks!Reply
Christina Lane says
Hi Colleen! Several people have told me via instagram that used a large egg & it worked great! No, frozen (defrosted) is fine :)
Reply
Ivy says
Hi,I really wanted to make these for my grandpas bday which is tomorrow. I don’t have any flaxseed meal but could I use almond meal instead? Thanks!
Reply
Christina Lane says
Hi Ivy,
In this case, flax is used as an egg substitute, so almond flour won't work here. You can use an actual egg though?Reply
Brooke says
My daughter and I just made these before her brothers came home from school and they are SO good!!! All the kids loved them! We doubled the recipe because we had 2 bananas to use up. Extras for breakfast or packed lunch! Thanks again for another great recipe Christina!!
Reply
Christina Lane says
Thank you, Brooke! So glad you loved them :)
Reply
Amber Cox says
Hey there! I try to avoid oats, would I need to add more flour if I leave pay the oats? Thanks!
Reply
Christina Lane says
maybe try my banana bread recipe instead? It doesn't have oats :)
Reply
Melissa says
This is my go-to recipe for a “special” breakfast without a lot of time! We love it!
Reply
Stephanie says
Hello! I don’t have any wheat flour. Can I use just regular AP flour and if so, exactly how much?
Reply
Susanna says
Keep up with isolation baking projects these days.... These were also amazing!! loved the texture and how wase they are to make. Perfect breakfast idea or afternoon snack. I love the small batch recipes lately more than ever... this means we can change flavours every day, and also it keeps you busy baking and cooking. haha This is the perfect plan for me while we need to keep locked up in our home.
A quick note on the recipe, I added chocolate chunks inside the batter before baking.... ;-)Reply
Elisabeth says
I have sensitivities to eggs, dairy, and gluten and struggle to find recipes I can adapt to my needs. I substituted in gf flour and these were amazing. My new go-to baked good.
Reply
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