The Absolute Best Vegan Banana Muffins

The Absolute Best Vegan Banana Muffins - Easy, One Bowl Recipe

These muffins are everything you could want. Fluffy, crumbly, moist, sweet and super fast and easy to make.

My kids will literally go bananas (pun Totally intended, guys) over them which is why this recipe makes 24. I like to fill the first muffin tins and then stir in some chocolate chips for the second time giving us all a little variety. Also because out of seven children, we have two weirdos that don't like chocolate. I don't know what to tell you. I obviously failed as a mother.

If you don't have seven kids clammoring for muffins, these also freeze really well and can be popped out a few at a time. They don't usually last long around here though!

So golden. Sweet, crunchy tops from a sprinkle of turbando sugar (raw sugar). We hope you love them as much as we do. It took me a few months of playing with the recipe to get it perfect and I'm excited to pass it along. Enjoy the Good eats!

Vegan Banana Muffins

4 bananas (very ripe)

2 tbls flax meal

1/4 cup + 2 tbls water

2/3 cup vegan butter

1 1/2 cups coconut sugar

1/2 cup plant based milk (we use our homemade oat milk)

1 tbls vanilla

2 cups unbleached flour

2 cups whole wheat flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup vegan chocolate chips (optional)

Turbando sugar to top with

Preheat oven to 350° and grease two 12 cup muffin tins.

Combine the flax meal and water in a small bowl and let sit for five minutes.

Meanwhile, put bananas in a large mixing bowl and mash well. Add flax meal egg, sugar, vegan butter, plant based milk and vanilla and beat with an electric mixer until well combined.

Add in all dry ingredients (minus chocolate chips) and mix until combined. Do not over mix.

At this point you can add chocolate chips to make them all banana chocolate chip muffins or you can wait until after you fill your first muffin tray for variety. Fold the chocolate chips in.

Fill each muffin cup approximately 2/3 of the way full. Sprinkle turbando sugar on top of each muffin.

Bake at 350° for 22-25 min or until golden brown and a toothpick inserted in the center of a muffin comes out clean.

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