Why are overripe bananas important for these muffins?

Overripe bananas provide natural sweetness and moisture, contributing to the rich flavor and soft texture of these Classic Banana Bread Muffins.

What are flax eggs and why are they used in this recipe?

Flax eggs are a vegan egg substitute made from ground flaxseed and water, used here to bind the muffin ingredients together without dairy or eggs.

What should I do if my muffin batter is too thick?

If your batter for these muffins is too thick or crumbly after combining wet and dry ingredients, you can add extra mashed banana or a liquid like non-dairy milk or pure maple syrup to reach the desired consistency.

How should I store these Classic Banana Bread Muffins?

These muffins can be kept at room temperature for up to 3 days, but they are best refrigerated. They are also freezer-friendly for longer storage.

Can I make these muffins sweeter?

Yes, the recipe includes an optional 2 tablespoons of granulated sweetener if you prefer a sweeter banana bread muffin, otherwise the overripe bananas provide natural sweetness.

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Classic Banana Bread Muffins
[Vegan]

CL By: Clean Snacks, Arman Liew

Author Bio

With more than 200,000 followers, Arman Liew’s popular Instagram, @TheBigMansWorld, features foolproof recipes designed for... Read More

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A close-up of several golden-brown Classic Banana Bread Muffins, fresh from the oven, cooling on a wire rack.

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Classic Banana Bread Muffins [Vegan]

205

Dairy Free

Banana bread muffins are a great way to use up those leftover bananas, and this one is made with no grains and no eggs!

Ingredients You Need for Classic Banana Bread Muffins [Vegan]

2 cups almond flour
2 tablespoons granulated sweetener of choice (optional, only if you prefer a sweeter banana bread)
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
½ cup coconut oil, melted
2–3 large, overripe bananas, mashed, plus more if needed
2 flax eggs
1 teaspoon vanilla extract

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How to Prepare Classic Banana Bread Muffins [Vegan]

Muffins can keep at room temperature for up to 3 days. They are best kept refrigerated, but they are also freezer friendly.
Preheat the oven to 350°F. Grease a 12-count muffin tin or silicone muffin pan and set aside.
In a large mixing bowl, add the dry ingredients and mix well.
In a separate medium-sized bowl, add the melted coconut oil. Add the mashed bananas, flax eggs, and vanilla, and whisk together.
Combine your wet and dry ingredients and mix until fully incorporated. If your batter is too thick or crumbly, add extra banana or a liquid of choice (nondairy milk or pure maple syrup).
Divide evenly among the muffin tin cups.
Bake for 20 to 30 minutes, or until a toothpick comes out clean from the center.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information

Per Serving: Calories: 205 | Carbs: 9 g | Fat: 19 g | Protein: 4 g |

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.