Vegan banana flour muffins are soft, sweet, and made with just 4 healthy ingredients! This is the perfect base muffin recipe to customize with your favorite additional flavors. Gluten free and naturally sweetened!
Welcome to muffin Monday! We can make that a thing, right? I think so. Muffins are cute, fun to eat, and sure to brighten up a Monday morning.
While I’m a self-proclaimed pancake fan when it comes to breakfast, if it’s a good, like, GOOD muffin, I’m definitely not going to say no. Especially when it highlights my favorite fruit in all the land!
Before I get into recipe details, I want to take a second to send my deepest condolences, prayers and love to all those injured and the family of the woman killed in the protests this past weekend. The fact that we have racist rallies in our country today is honestly sickening, but I do know that no matter how much some try to deny it, racism does still exist. I pray that we can grow as a country to simply be compassionate to all people, because that’s exactly what we all are – people.
I believe we were all created by a loving, forgiving God, to coexist in peace. I’ll never understand the hatred, bigotry, and violence that some cling to. To me, all we can do is look inward, see and accept that some of us have privilege that others do not, and do our best not to support anything that oppresses less privileged people in any way. Obviously as a vegan, these issues resonate with me a lot. In the same way that ALL animals have a right to a safe, happy life, I believe the same applies to ALL people. End of story. I don’t even know what to say. I just pray that things will get better, and seeing all the protests against the racist rally does give me hope that we can come together against such awful groups. Okay well, no good clean transition from this topic so…muffin time?
These vegan banana flour muffins are a wonderful, versatile option for this time of year. School is starting up again soon, and even if you don’t have kids, I feel like fall tends to be a really busy time for most people. So, muffins to the rescue! This is a great base recipe to bake up on a Sunday morning, then you have a healthy snack or quick breakfast to grab throughout the week.
I’ve baked a lot of muffin recipes using oat flour as the base, but for the past few months I’ve really been trying to change it up and avoid oats. Oats are NOT bad for you, they’re quite healthy and taste great, I just find that when it comes to overall energy and digestion, I feel better without them. Everybody’s different, so if you prefer to use oats, check out these or these instead!
Anyway, I feel like I’ve finally landed on my favorite gluten free, healthy, simple, but delicious base muffin recipe. The base? Banana flour. Are you surprised? Of course not. I love banana flour for so many reasons, and use it all the time! It’s made from ground bananas, it’s naturally gluten free, and full of great resistant starch, fiber, and potassium.
The banana flour gives these vegan banana muffins their amazing texture – firm on the outside, but still soft and slightly chewy. I get questions about substitutions for banana flour, but for these I haven’t tried any other flours. There’s a link below for where to find banana flour on amazon. I highly recommend trying it out for yourself before attempting substitutions.
Just three simple, healthy ingredients to go! Flax eggs for a bit of binding, moisture, and tons of nutrition, almond milk to bring the batter together, and of course, bananas! Since bananas are the only sweetener in the muffins, you need to make sure they’re very ripe. The bananas should be very spotty and fragrant, but not crazy mushy. Mash them up with a fork, and you’ll need 2 cups, which for me was 3-4 medium bananas.
Feel free to get crazy customizing with your favorite add-ins or toppings. If you want to stir in some raisins or nuts before baking, definitely go for it. I used some unsweetened fruit jam and love the pretty swirls, but they’re pretty damn good plain with some almond butter, too. You can’t go wrong with these muffs! I never get tired of saying muffs.
The muffins need a quick 20-25 minutes in the oven. The edges will get pretty firm, but make sure the centers aren’t too goopy before you take them out. My husband likes to keep them in the refrigerator, but they definitely firm up a lot in there. I think they’re great just in a tupperware at room temperature. Totally up to you!
These are so easy to make and great for customizing with your favorite mix-ins. Vegan banana flour muffins are a great go to base recipe for quick healthy breakfasts or snacks during hectic back to school days!
Have a happy, healthy Monday! 🙂
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!