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plate of muffins with 6 muffins.

Whole Wheat Vegan Banana Muffins (with Flax!)

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  • Author: Alexis Joseph, MS, RD
  • 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
  • 1/3 cup non-dairy milk (I used unsweetened soy milk)
  • 1 tsp apple cider vinegar
  • 1 1/2 cups very overripe bananas, mashed
  • 1/4 cup extra virgin olive oil
  • 1/3 cup pure maple syrup
  • 1 1/2 tsp vanilla extract
  • 1 3/4 cups white whole wheat flour, spooned and leveled
  • 1/4 cup ground flaxseed
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp fine sea salt
  • optional: 1/2 cup chocolate chips or walnuts, or 1 cup blueberries

Instructions

  1. Preheat oven to 350F. Spray a muffin tin with cooking spray or use paper liners.
  2. Place milk and vinegar in a small bowl. Stir and set aside.
  3. Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Measure out 1 1/2 cups. Add oil, vanilla, and milk mixture, whisking to combine. 
  4. 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.
  5. Use a 1/4 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!