I’ve decided there are a lot of things that have to go right in my day to make it a good one. Quality coffee, good hair, new wears, exceptional weather, and of course, delicious food. If any one of these factors are amiss, there’s a fair chance the day’s events will follow suit. However, one particular trip to Kansas City with John proved to be quite the opposite. It was, for a lack of a better adjective, awesome.
It started with a good 30 minutes of playtime with the nephew at my sister and brother-in-law’s place in KC. There were lots of plastic bats and softballs flying, and fits of toddler squeals every few seconds. It was sheer joy. Then, off to the ladies room I went and a few shots of dry shampoo and a swipe of makeup later, John and I were out the door. Our first stop was the Plaza where we had one thing on our minds: coffee.
After walking into Latte Land and having a quick scan of the menu, my eyes were immediately drawn to the most beautiful banana muffin I’d ever seen, studded with giant whole, shelled walnuts. My mind was made up: A medium house coffee and that giant banana muffin.
A few minutes went by after receiving my coffee and I realized they’d forgotten my muffin. Extremely apologetic, the barista snagged my prize from the pastry case and offered me some free milk as a remedy for his fault. I obliged. The setting was perfect: Coffee, a banana muffin the size of my fist, and free local milk and wifi – I was in sheer heaven.
One bite into that muffin and I already wanted another one. Instead, I settled for recreating the recipe at home. Just a few days later upon our return back to Wichita, that’s exactly what I did. And literally, this is one of the best muffins I’ve ever had.
Three things I love about this recipe are 1) it’s hearty and healthy, 2) takes less than an hour to prepare, and 3) yields two GIANT vegan muffins that are seriously worthy of being sold at that very coffee shop. I wonder if they have an opening for a part-time baker? If so, that would be awesome, because I’m convinced the world needs more of these muffins.
These muffins are insanely moist and perfectly sweet, and they scream with rich banana flavor. And those giant nuts up top? Everything I’d hoped for and more. Plus, thanks to wholesome ingredients like flaxseed, whole-wheat pastry flour, and whole, shelled almonds, they’re actually quite healthy. At about 370 calories a piece, one of these constitutes a full breakfast meal. Since that’s about what I eat in the morning anyway, I’d be happy to keep these as a special weekend treat or cycle them the into my weekday breakfast routine. Oh joy.
Vegan Banana Nut Muffins for Two
Ingredients
- 1/2 cup whole-wheat pastry flour
- 1/2 tsp baking soda
- 1 pinch salt
- 1 very ripe banana
- 3 Tbsp brown sugar
- 1 Tbsp vegan butter (melted // heaping Tbsp is best)
- 1 small flax egg (1/2 Tbsp (3.5 g) flaxseed meal + 2 Tbsp (37 ml) water as original recipe is written)
- 1/2 tsp vanilla extract
- 4 Tbsp whole walnuts for topping
Instructions
- Preheat oven to 375 degrees F and lightly butter two small ramekins with non-dairy butter (adjust number of ramekins if altering batch size). Prepare flax egg and set aside.
- In a large bowl, mash the banana, leaving some texture.
- Add brown sugar, baking soda, salt and whisk for one minute.
- Stir in flax egg, vanilla, melted butter and stir.
- Add flour and stir with a spoon or spatula until just combined.
- Divide batter evenly into the ramekins - about 1/2 to 3/4 full - and generously top with walnuts.
- Bake for 25-30 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from ramekins and serve warm. Additional butter isn’t necessary - these are very moist and quite perfect as is.
Notes
*Nutrition information is a rough estimate.
Charlotte says
I have made these so many times now and every single time they are delicious!
I actually upped the servings to 6 because I had 3 overripe bananas and I was able to make 12 muffins.
We’re so glad you enjoy them, Charlotte! Thanks so much for sharing!
Jodi says
Y U M. I made these last night with 2 spoiled black bananas and no sugar, and they were amazing! I also subbed avocado oil for the butter.
Such great texture. They rose so high and are so fluffy and moist even the next day! I baked them in a regular muffin tins, so they made 4 beauties and we’re done in about 20 min. Will be making again!
We’re so glad they turned out well! Thanks for sharing, Jodi!
Stephanie says
Delicious!!! I made it gluten free by subbing half almond flour and half quinoa flour. Texture and flavor were so good!!!!!
We’re so glad it turned out well! Thanks for sharing, Stephanie!
Maria says
I have made this recipe a good 6 times and every time is amazing! is the only recipe I know I can never go wrong with, I’ve done chopped almonds, blueberries and chocolate chips as topping, I have also done a full 24 mini cupcakes, and jumbo cupcakes, it’s just a perfect recipe!
Whoop! Thanks for sharing, Maria! xo
Rebecca says
Just made these – deliciously banana-y and that classic muffin texture where it’s part cake, part bread. Did some substitutions as currently living in lockdown with my non-vegan sister and had some food to use up: subbed the butter for 14g rapeseed oil, and the flax egg for an actual egg. Seemed to work great! Cooked at fan 190C for 15 mins then dropped it to 175 for a further 5 mins which seemed to be enough (should probably have gone lower temp on the fan for 20-25 mins but every oven is different and mine likes to BURN!). I also added some chopped up walnuts and a small amount of left over milk choc cookies through the batter. They get the sisterly stamp of approval and now we have one left to fight over :D
Rebecca says
Whoops I meant I added chocolate chips, not chocolate chip cookies!!!
Kelly says
These were soo good! I was looking for a one banana recipe for my single overripe banana (and a plus that whole wheat flour was what I had on hand!) Delicious with the toasty walnuts, I did use olive oil in place of the melted butter. Keeping this one, thank you for the recipe!
J. S. says
I doubled the recipe & baked them in 11 small silicon muffin moulds for 30 min. & they are delicious. I used regular sugar since I didn’t have brown sugar. I may add 1 tbsp. of extra sugar next time. Also substituted pastry flour with ½ whole wheat flour & ½ plain wheat flour. I also coated the walnuts with a little bit of flour before folding inside the batter just before scooping in the moulds & they didn’t sink to the bottom. Will be making with choco chips/coco powder next time for my daughter.
Do you think adding 1tbsp of coco powder & reducing 1tbsp of whole wheat pastry flour in your recipe good enough? Thank you so much for the simple but delicious recipe.
Thanks for sharing! That might work. Or maybe try our new banana chocolate chip muffins: https://minimalistbaker.com/1-bowl-fudgy-banana-chocolate-chip-muffins-vegan-gf/
Maureen says
This is an easy and delicious recipe!! I double it and used a mini muffin pan & it made 19 of them. Thank you. I will be bookmarking this one for sure. There is only 2 of us in the house so this is perfect.
Thanks so much for the lovely review, Maureen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Rachel says
Yumm, these were so easy and so good! Solo quarantine is a perfect time to make small batches of baked goods. I made a few modifications and they turned out great.
– I used refined coconut oil instead of vegan butter.
– I added chopped walnuts to the batter (highly recommend).
– I didn’t have whole wheat pastry flour, so I subbed half whole wheat flour and half all-purpose flour. I think I could have done 3/4 whole wheat.
– I didn’t have ramekins, so I used a regular muffin tin and made 3 muffins. They baked 18-19 minutes that way.
Maarit says
This recipe is just perfection. I don`t even know how many times I have baked these lovely muffins, but every time these just turn out so delicious! I even buy sometimes some extra bananas and keep these on hold so I can make these :D
Thank you for this recipe!
Whoop! We’re so glad you enjoy them, Maarit! Thanks for sharing!
Naza says
Thank you for this wonderful recipe! The muffins came out great!!! I used GF oatmeal flour (made at home), added some roasted hazelnuts and added some melted chocolate. I was craving something very chocolaty :) and this just did it for me! Thank you Dana!
We’re so glad you enjoyed it, Naza! Thanks so much for sharing!
Neerali Parag says
Hi would it be ok to use coconut oil instead of vegan butter?
Neerali Parag says
Okay I went and read previous comments and found the answer! Sorry! Thank you!
Catherine says
Nut Allergy: what can be substituted for the nuts & peanut butter for an equivalent nutritional value. This is a big problem I’m generally finding with vegan recipes. Many thanks
Hmm, that’s tricky! Depending on the recipe, maybe flax seeds or chia seeds?
Catherine says
Thank you
Joni says
Hello, I double this recipe and use 3 bananas. It comes out wonderful as a loaf of bread we can eat all week!
Glad to hear it, Joni! Thanks for sharing!
Ellen says
Hi
I’ve made these muffins many times. I’ve used Bob’s garbanzo bean flour for the added protein. Can also use Bob’s Gluten Free flour. I’ve added fresh blueberries and once added applesauce. All good choices for a moist muffin. I use convection bake at 350 for 12 minutes in a mini muffin tin. This gives me 15 mini bites which I prefer. All of my friends love these! Thank you.
Thanks so much for the lovely review and for sharing your modifications, Ellen. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Mirta Bates says
Hi, can I replace the flax egg mixture with a tablespoon of “just egg” its plant based, and if so what quantity?
Hi Mirta, we aren’t sure whether that would work. It might not bind as well. Let us know if you try it!
Vera says
HI,
Came out perfectly, had 4 medium sized muffins!
Perfect for a breakfast with a black coffee!
Saving money too by using my cupboard staples!
And I added raisins too in addition to the other changes I made!
(see below)
Thanks again!
Vera
Vera
Vera says
HI,
Just have the muffins in the oven! Thank you for the recipe! I adapted it and used what I had in the cupboard. I used white flour, chia seeds, and oatmeal along with the banana!
Can’t wait to try!
Best wishes,
Vera
Thanks for sharing, Vera!
natalie says
Made these into mini muffins! I doubled the recipe and got 18 mini muffins. Added mini vegan chocolate chips and did not add nuts to make a nut free version. Made them in a mini muffin tin instead of ramekins. Baked for 12 minutes and they came out perfectly cooked and nice & fluffy and moist!! YUM!
Monisha says
Hi _ This looks good -what Gluten free flour can i use ?
Thanks
Hi Monisha,
You could try subbing a gluten-free all-purpose blend (such as our DIY Gluten-Free Flour Blend). Although we haven’t tried it and cannot guarantee the results. Hope that helps!
Debra says
If you look up the word perfection in the dictionary, you’ll find a picture of these muffins. So moist and tender, so delicious, sweet and banana-y. I doubled the recipe and made six normal-ish muffins using some really cool unbleached parchment muffin papers. I rarely bake so even these simple muffins were scary. Now, I can’t wait to have more over-ripe yucky bananas so I can make these delicious gems.
Hah! We’re so glad you enjoyed these muffins, Debra :D
June says
I made these muffins and they were delicious!! So good, in fact, I’ve made them TWICE already! The second time with extra walnuts chopped in!
sarah says
Used that sad, black banana in the fruit bowl to make these this morning. Turned out great! I loved using my ramekins as I was able to bake these using my toaster oven (quick preheat)! True confessions…I used an egg vs. a flax egg :-) Gonna hide the second muffin for my breakfast tomorrow!
Sangs says
I just want to say thank you for all your wonderful recipes, I always use them and don’t usually leave a message but I want you to know how fantastic your recipes are! They always work every single time with no need to make any adaptations. I just love this recipe and I love that you provide options for buts left over like an overripe banana I had in my fruit bowl and wasn’t sure what to do with it. Thank you
We are so glad you have been enjoying our recipes! Thank you for the review :D
Jennifer says
I made these and swapped the flour for a gluten free flour blend (President’s Choice brand if you live in Canada) and they turned out great! Absolutely hit the spot with a cup of coffee for breakfast. I also love that it only makes two, so it’s a nice treat for my husband and I without have to eat a dozen muffins before they spoil or I have to freeze them. Fresh is best!
Akela says
I was looking for something sweet to snack on and doubled this recipe to make 6 regular muffins. They came out very good. Easy and quick. ?
Sherrie B says
My muffins turned out amazing!! Super moist and delicious!! Definitely will make these again. I didn’t have pastry flour so I substituted organic unbleached all-purpose flour. Added to my faves!
Thanks for sharing your substitutions, Sherrie!
Darcia says
I had two bananas to use so happily doubled the recipe. I only had regular muffin tins and the double recipe made 10! This is so wonderful! They were so easy, I confess I dumped everything in my blender and gave it a little spin…easy peasy. They needed just 20 minutes because they were in muffin pans. They are beautiful and smell divine. Oh, and they taste AMAZING. ?
Cathie says
I love love love these muffins…and your website. I have made them at least once a week for the last few weeks. I double the recipe so I can have 2 – my husband and son get 1 each.
Glenn says
Dear Cathie: I am shocked at your public admission that you are not fully sharing these delicious muffins with your son and I… Next time TRIPLE the recipe!!!!
Izzy says
So yummy! I made this with almond meal because I didn’t have whole wheat flour and it turned out fantastic!
Connie says
Absolutely love them. Swapped vegan butter for olive oil because I was too lazy to melt the butter and too impatient to let it get to room temperature :)
They tasted amazing and come together super quick. Will definitely make them again.
Sam says
oh my god I multiplied the recipe by 6 to make a full batch and holy shit they’re literally coffee shop worthy! I’m not a baker, quite frankly not even someone who should be trusted anywhere near a kitchen but the recipe was crazy simple and ridiculously easy to make!
Sky says
I just made this last week and subbed the whole wheat flour w/oat flour and it turned out SO moist and delicious for a gluten free & vegan baked good! I just popped 2 more in the oven for me and my younger sister and we’re waiting for em now :)
Honestly I suck at baking, but whenever I use your recipes everything comes out so wonderfully! I can’t believe I haven’t actually left a comment sooner… I’ve been having amazing success with your recipes for about a year now! Great recipe(s)!
julie says
hello there! i was wondering if a cast iron ramekin would work? they’re the Le Cruset dessert pots.
Karlie S. says
LOVE LOVE LOVE!
Made these with the “VeganEgg” mix (5 TBSP) total and subbed olive oil for the earth balance. Added a little cinnamon, and used your “crumble topping” recipe to top the muffins and they were EPIC. I couldn’t stop eating them.. Good thing there was only two :)
Baking time was around 25 mins for me. Thanks for another ‘keeper’!
Maria says
I tried it for the very first time and it came delicious !! I write doesn’t the recipe and will always do it for my husband and children!
Markita says
I made these today. I didn’t have whole wheat flour so I used white flour. I also didn’t have flaxseed meal so I used chia seeds instead. They turned out great. I was suprised at how moist they were.
kelly says
Hi!
These look wonderful but here in the UK there doesn’t seem to be any wholewheat pasty flour…..what can I sub with etc.
Thanks!
Kelly
Karlie S. says
Unbleached white flour should do the trick
Caroline Tamaki says
Thank you so much for this incredible recipe!!!! I’d honestly be baking these muffins everyday had I tons of ripe bananas at hand! They are simply perfect: fluffy, moist and delicious!!!! The second time I baked them I added strawberries and dark chocolate! Heavenly. I posted the pics of the muffins plus the link to your recipe on my FB account and on other vegan pages, but was unfortunately unable to tag you! Thank you again! Your recipes are simply wonderful!
Caroline Tamaki says
Made them yesterday, and I regret not having tripled or quadrupled the batch!!! They were sooo yummy!!! So flavourful, soft and moist!!! What a fantastic vegan recipe!!!! Thank you for your beautiful work!
Ronni says
These muffins are perfect every time. You’re right-They could easily be offered in any cafe or bakery! Quick, easy, delicious and I never throw away that last over-ripe banana anymore . I rarely engage in social media but this one’s a winner and worthy of praise! I use all purpose flour and it works just fine. I spend a lot of time creating in my own kitchen and take inspiration from your site often. Thanks for your thoughtful posts!
Katie says
Just made them and doubled the batch – so tasty! Will definitely make again.
Carina says
I made these muffins two days in a row because my husband and I loved them so much. I used 2 tbsp of aquafaba instead of flax egg and substituted oat flour (I ran out of regular flour after the first batch). These are amazing! Thanks so much for sharing :)
donna schrantz says
where on earth did you get the adorable mini ramekins ? I can’t find anything like them to make my single serve muffins in ! They are unique and I’d love to find them !
Hi! You can find them here!
Ashley says
Delightful!! Thank you for another great recipe. Every single one I’ve tried from your site is perfect :)
Nicola says
I made this with my 3year old and man… we love them, I had to triple the Bach (making 12) just to have some for my husband to taste when he got home. Can we add oatmeal in it? How much without taking the moistness away?
Dorothy Harris says
Tripled this recipe because I had three soft bananas. Made in regular-sized muffin pans and even picky, non-vegan family members LOVED them. Great right out of oven & still delightfully flavorful & moist next day. These will be gone in a day or so. My new muffin recipe??. Thanks so much for sharing it.
Irene Tudisco says
I just made these muffins and they are incredible. I’m actually baking a second batch right now because they are sooooo good. I did substitute the brown sugar for honey. DELICIOUS!!!! Thank you for sharing this incredible recipe.
MC says
This was the first recipe I have made off your website and it was a success!!! Needless to say, banana nut muffins or bread are not a thing here in Italy. It was a welcome reminder of home. I loved that they were dairy-free. I did use a real egg. The only change I made was I added a tablespoon of oat milk to the batter at the very end for more moisture. They turned out perfectly and popped right out of the ramekins. I ate both. Next, to try making your cinnamon rolls…
Rachel says
I just made this and it was so delicious that i ate two of them ! I could’nt resist to put chocolate chips in it …… and i don’t regret it !! Thank you for sharing your recipes :)
Brandon Lillibridge says
I make these muffins all the time except sub the butter for applesauce and use coconut sugar, and they are still a huge hit for every person that has tried them. Your recipes are all amazing and inspiring! Much appreciation and love for what you do.
Ellen says
What size ramekins did you use?
Thanks
Laura says
I made these exactly like you said (included a dash of cinnamon) and they were SO GOOD!!! I actually got 3 muffins out of it…perhaps my ramekins are smaller than yours. I’m also excited to try replacing the flax egg with unsweetened applesauce. But seriously, these are freaking delicious!
Amanda says
I make these all the time. For extra zing I always add frozen raspberries or blueberries. They turn out perfect everytime. Thank you so much for the recipe! Eating these on the train ride to work with a coffee makes Monday tolerable. :p
Great tips, Amanda!
Pia says
Hi dana, cant wait to try this recipe. Just wanted to check if I could skip the sugar completely? Thanks
I think so, but it will definitely affect the flavor/texture. Good luck!
Elizabeth says
Any idea what the nutrition would be without any walnuts on top? Thanks!
Libby says
Yum! These were delicious and so easy to make after a long day when something a little sweet was required. I used eggs, butter and plain flour and they turned out perfect! I also baked in cupcake tin and doubled the recipe, so I had 9 delicious morsels – although they didn’t last long! Thanks Dana :)
Jazzie says
These were great!!!!! My husband looooved them!! I mixed whole wheat flour and unbleached all purpose. They were perfect. I love your recipes they have yet to fail me.
Jess Q. says
These are so delicious. Thanks for this. You’ve made vegan cooking so approachable! Eeee! :)
kayla says
Thank you for sharing! Your recipes look amazing. I found your beetroot hummus recipe and ended up in the dessert section :P I can’t wait to try this one.
Brett says
These are fantastic! I made them for my girlfriend this morning and added cinnamon and substituted cashews in place of walnuts. They turned out wonderful! Thank you!
Nelda says
This is the only muffins I acually make!
Tanya K. says
I totally bastardized these and made them with blueberries this time! Usually I stud them with walnuts but not today. Awesome Valentine’s Day breakfast for me and m darling!
EMM says
In the text it says that there are almonds in these muffins… I’m guessing you meant walnuts :)
Shannon says
Just made them and hubby and I loved it. The inside was a little moist but I figure when I make it again I will leave in for forty mins.
Tami says
These are amazing! I’m glad that I only had one banana to make just one batch (I had to use my mini muffin tin), because I was blown away at how good these were. My son and I polished them all off for breakfast this morning! I’m trying to show him how delicious vegan eating can be, and these are stunning proof of it. Will absolutely be making a huge batch to freeze for the upcoming semester! I’ve also never commented on a recipe before, but had to in this case. Thank you!!!
zahra says
I made this today and it was absolutely delicious.just one problem,it deflated a little bit after bringing out of oven.what did I do wrong?!
I substitued regular whole wheat flour instead of pastry and grapeseed oil instead of butter.
anyway the taste of it was perfect.I will make these again soon.thanks for the recipe
Might’ve been the butter/oil swap!
Tanya says
Substituted the whole wheat pastry flour for spelt flour and it turned out so nice! No particular reason for the substitution other than the fact that spelt was all I had in my cupboard. My husband and I devoured these muffins and could eat another helping.
Wonderful! Thanks for sharing, Tanya!
Susan says
Wonderful recipe! Doubled it because I had 2 bananas. Had 2 for a comfort food dinner. 2 more for breakfast tomorrow! Any idea of the average volume of fruit – I’d love to try this with applesauce or berries instead of bananas. Thanks so much for a healthier muffin!
LeeC says
Made it! I had 4 very rife bananas and a craving for baking something! They are so good but werent sweet enough for me, so i added maple syrup.
Thank you so much!
LC
Maci says
I tried this recipe using 1/3 cup of applesauce in place of the flax egg and it worked just fine. I also added another half of a banana for extra flavor, used regular whole wheat flour (blended in a Ninja blender to make finer), and used a regular 6 cup muffin pan. Made 6 muffins (on the small side) and the texture and taste came out wonderful! Great recipe.
Pandora says
These are wonderful! Finally I have something to do with that one overripe banana that remains after I’ve devoured the rest of the bunch! Seeing as banana bread is usually one of those “no food waste” dishes I make, like stews and stirfry, I don’t usually like purchasing the extra 2 or 3 other brown gross-looking bananas that are necessary for full loaves, so this is a real help to me :)
I also personally make these added sugar free by substituting a small handful of dates for the brown sugar and throwing them and the banana in my food processor for about 20 seconds, and they were as sweet, scrumptious and fluffy as ever! Thank you Dana for adding a new breakfast muffin to my list of healthy breakfasts! Keep baking, girlfriend :)
Ah, thanks so much! Glad you enjoyed them!!
Stephanie says
Our whole family loves these muffins. With the use of a nice, super ripe banana I have managed to cut the brown sugar in half without sacrificing taste or texture. Thanks for taking the time to create this recipe and posting it for us!
Jennifer says
Every time I see a lonely ripe banana on my counter top I make these muffins. I love a muffin and coffee for breakfast and this one comes without the guilt. I use coconut oil instead of a vegan butter and coconut sugar for the brown sugar and they turn out beautifully every time. Easiest recipe ever, takes 5 minutes maybe to throw together and clean up is a breeze. Thank you so much for this recipe!!
p. s. enjoying seeing behind the scenes on your snapchat!
So great to know! Thanks for sharing, jennifer! And keep following along on snapchat! More shenanigans will ensue ;D
Hanna says
These are amazing; decided to halve the recipe and make a snack for one :3
I had no sugar so I substituted that for honey, and for the egg replacement I used black chia seeds instead of flaxseed (had none of that either). Left out the vanilla and added some walnuts into the mixture and they come out moist and sweet with a nutty crunch. Perfect for my afternoon cup of coffee. Will definitely be making these again.
Malwina says
Just made them… There are so GOOD! Thank you! x
Whoop! Glad you enjoyed them!
Patti Chin says
My go to banana nut muffin recipe… The BEST! :-)
Jadequinn says
I just tried this recipe and my muffins turned out amazing! I didn’t have WW pastry flour on hand, so I made do with WW flour instead. Not that it made much of a difference- they were light, moist and everything a muffin should be :-) I chose to fold my nuts into the batter instead and sprinkled some rolled oats on top. I also added half the amount of sugar instead and an extra half of a banana. Thank you for this recipe!
Myrthe says
Ever since I made these I can’t stop thinking about them, they’re that good! I used spelt flour and an organic egg, and left out the sugar (wasn’t feeling like something overtly sweet that day), they turned out perfect! It was also a great reason to finally use those cute ramekins I got as a gift :)
I love how simple and quick the recipe is (this is the first time I made my own muffins AND the first time I ate a banana muffin, ever!) and I will definitely be making it more often!
Paige says
Just made these for a brunch with a girlfriend and they were delicious!!! I added unsweetened coconut and blueberries…such a fun, yummy treat! Love that your not tempted to overindulge with more than just one!
Sp says
Subbed with AP flour, egg and coconut sugar because that was what I had. It turned out awesome! I made it in 6 little silicone cupcake molds and it took just about 15 minutes. This was my first ever successful attempt at baking muffins so I’m thrilled and will be following for more minimalist baking!
Louise says
Ok so I made them with the almond flour, they got stuck, could not pop them out.
Any suggestions??
Louise says
I used almond meal/flour instead of whole wheat flour.
They are in the oven now, keep you posted:)
Kerri says
Mine didn’t rise. They turned out doughy and dense. What happened?
Not sure! Did you swap ingredients?
Kerri says
I used oat flour. Tried it again with whole wheat pastry flour. Worked well!
Martha says
Thanks for the easy recipe for delicious muffins! I made these for my (non-vegan) boyfriend’s birthday and we both enjoyed them. I tripled the recipe and used muffin tins instead of ramekins, the combination of which resulted in 10 fluffy muffins. (The smaller size meant they were done after about 18 minutes.) I subbed chia egg for the flax egg and AP flour for the WW pastry flour simply because that’s what I had on hand.
Cecilia says
Quick question – would buckwheat flour work in this recipe?
They look amazing!!!
Hmm, I don’t think ALL buckwheat flour would work, but maybe a mix? I’d recommend maybe my a mix of GF flour blend with a little buckwheat and oats added in. Hope that helps!
Kimberly says
FYI – for those using a muffin pan (instead of ramekins), I’d suggest dividing the batter in 3 muffin spots for 18 mins at 350. I did mine for 19 mins at 375 and they came out just a little burnt. Also, are we supposed to use 3 heaping tbs of brown sugar? I think I eyeballed three conservative tbs of brown sugar and it didn’t turn out that sweet (and I don’t have a sweet tooth at all). But, in all the muffins were very moist. I honestly doubt anyone would even know it’s vegan. It’s a great recipe for a very ripe banana!
Nicola Beer says
Lovely as a divorce coach I wanted a healthy treat to serve my clients when we begin our sessions. Tried this and worked well although I burnt the bottom when I used a cup cake holder – not sure why that happened. Lovely Vegan treat.
Travina says
These were yummy! I too used coconut oil. Thanks so much! :)
Anusha says
Hi,
I tripled the batch and used strawberry jam instead of brown sugar to sweeten it. I also substituted chocolate chips for walnuts and greek yogurt in place of vegan butter. Batter was very thick, baked it at 350 for 25 min. Came out nice but a little on the denser side. Not too sweet, perfect. Maybe next time, I will check it at 22 minutes with a tooth pick. Thank you for the recipe.
Anusha
Laura says
Wow. Thank you. This will literally be my go to recipe. So quick & easy to pull together. I used a cup-for-cup gluten free flour mix, only 2 tablespoons of brown sugar, omitted the nut topping & I added a tablespoon of chia seeds for fun. These were truly amazing. Honestly. Thank you. – I don’t always have success substituting the gf mix I mentioned. But these. Wow. The texture & flavourful was perfect. Total fan of your recipes. :)
Thanks Laura! So glad you enjoyed these. Thanks for sharing your changes! So helpful for me and other readers.
hope says
Delicous! I just made these and they taste really good..the texture is okay though..i want it more crumble-y, but still very good and easy
Glenn says
I just made them today but have not tried it yet. they smell great. Is it ok to only use baking powder instead of the soda? I wantto do a batch of 24 big muffins… I was wondering if I could cut back the bananas a little? I doubled the recipe today and figure I need to times it by 8 again to get 24 large muffins. That would be 16 bananas… Not sure how big your muffins were…. Great recipe! Now to do a traditional New York bran muffin… vegan… a heavy bran muffin with raisins. Might you have a recipe for that? :-) Thanks!
Cindy says
I made these with chia seeds instead of flaxseed and they turned out great! No texture difference. And, I added 1 tsp cinnamon and 1/4 cup of raisins. Used coconut oil. My two yr old has already eaten 2 of these (with the streusel topping cut off -he doesn’t need the added sugar). Great way to use up ripe bananas!
Cindy says
Sorry, I meant to comment on the other recipe -banana muffins with streusel topping.
Larissa says
I have these baking in the oven right now!! If they taste only half as good as they smell I am in heaven! Oh, and the batter is delicious also – my muffins will be slightly smaller because I couldn’t keep my self from eating the batter by the spoonfull ;)
Rebecca says
This is my go-to recipe when I have a couple overly-ripe bananas. My kiddos love them. Have made them into mini muffins too! Any suggestions on making this gluten free?
Paran says
Just made these! SO yummy!!
Seth says
I baked the batter in a pie dish and loved it.
Great idea!
Sheila says
These are amazing! We have made them several times now and they turn out perfectly every time. Thanks for the portion control recipe :) Now I can enjoy a delicious muffin anytime. Keep the recipes coming!
chrsty says
What an amazing idea….to just make two huge succulent muffins!!!!
I followed the recipe exactly, except added mini chocolate chips (vegan of course) Served with a slice of ripe cantaloupe and a glass of almond milk-yum.
Thank you for sharing this recipe-it’s a definite do-over :)
Anne Marie says
These are incredible! The only change I made was using 2 Tbs. unsweetened applesauce instead of the butter. Turned out amazing!!
laura says
One more thing, would these work with regular all-purpose flour?
Yes!
laura says
Hi! These look great! I’m wondering if it’s possible to use coconut oil instead of the vegan butter. That’s all I have at home right now.
Thanks!
Yes, of course :D
Ja says
Just baked these muffins and they are great. Perfect balance of sweetness, banana flavor & density due to WW pastry flour. I’ve been baking vegan for a several months but have never used flax as the substitute for traditional eggs. The flavor and texture of the product makes me want to explore adapting more recipes using flax egg as a replacement . I’m a recent transplant from NYC to the KC metro, so was pleasantly surprised to find you are a neighbor.
Josie says
I had one very sad and lonely looking, extremely ripe banana, found this recipe and oh my days they taste absolutely fabulous. Brilliant recipe, very easy ( my first time using a Flax Egg ). Thank you.
Yay! Glad to hear it! Thanks for sharing, Josie :D
Shari says
Great recipe . I have only been a vegan for 4 months . I have been doing a good job with main meals but this was my first baking experience . Success ! I used coconut oil and I substituted vanilla coconut yogurt for the egg / flax . My husband loves banana bread with chcocolate chips . I am going to see if I can find any good vegan options
elodie says
can we bake it in the micro-wave ?
De says
Made these tonight, with a real egg and butter, subbed baking powder bc I didn’t have baking soda…and used the tip that you posted about making pastry flour. They turned out great ! Thank you! I’d like to try them all the way vegan next time, but loved them :)
Yay! so glad you enjoyed these as much as I did. They’re my favorite faux-coffeehouse muffins. Big, beautiful and supa moist. Mama likes.
Lily Sabol says
These are so delicious! I successfully substituted egg whites for the flax egg, macadamia nuts for the walnuts and used coconut palm sugar for the brown sugar. I also quadrupled the recipe to make more muffins. Yummy!!
laurel says
so good! one of my favorites. I always at least double them;)
Misti says
I just made these as an afternoon snack for me and my husband after a day of errands, cleaning, and food prep. This is absolutely my favorite vegan muffin ever. I substituted coconut oil for the butter and it was lovely. Thank you for this amazing recipe. I see these becoming a Saturday afternoon staple.
Erica says
I’ve been looking for a simple, banana nut muffin recipe for while! I was happy to find this one and not only is it a small batch, but it’s vegan too! I was looking forward to one of these with a hot coffee since I found the recipe the other day. I was practically drooling as I plopped the batter into the ramekins. These smell so good! Okay, honestly I’m not vegan. I’m a weakling vegetarian who eats eggs and dairy, though I am trying to cut out the eggs and some of the dairy. Maybe I’ll be vegan someday? So I used the flax egg, but dairy butter. I’m glad to see that someone had success making these with coconut oil instead, though! I’d love to try that once I get my hands on some. I was shocked to see these babies more than double in height as they baked! And they were absolutely moist and delicious! I have 2 more very ripe bananas to polish off… Muffins 3 days in a row? Sure! XD Maybe tomorrow I’ll even share them.
Yay! So glad you liked these so much. I was happy to see them rise quite a bit, too. Definitely one of my fave GF recipes so far.
Kira says
I just made these and they are so yummy!
I tripled the recipe and put them in the tiny muffin tins that I have. It made 28 little ones
Christi says
Well I just made these and another batch of another recipe and these were better! Hearty and not gummy! I did mix in the walnuts an sprinkled top with chia seeds and double recipe using 1 flax and 1 real egg.
Great job!!
Anna says
Delicious!!!! I made this and Im very happy with this recipes! Thank you!
sasha says
hi, can i use whole wheat flour in substitution of whole wheat pastry flour? do you have any substitutions in mind for the pastry flour? thank you!
Yes! I would just use the FauxMartha’s tip on mixing all purpose and whole wheat to achieve the same texture. Hope that helps!!
shakti says
cannot do doughnuts or muffins for breakfast!
I can barely cope with porridge, low fat milk and no sugar (not very sweet tooth)
these do sound lovely but perhaps as a naughty lunch or after virtuous salad for dinner!
Would they work with spelt flour or rice flour = gluten free?
Oh, please not 6 types of flour and xanthum …….cannot be bothered – really am big fan of all-in-one but not shop bought cake mixes.
any suggestions very welcome……
Amber says
Have you tried gluten-free oat flour? I use this to make banana bread and plan on using it in this recipe.
Ola says
Love these! I’ve been experimenting with vegan baking and the last recipe was good but dry. The pastry flour was genius! Thx
Christina says
Hi Dana,
I made these today! I wanted to make them for breakfast, but instead had one as an afternoon snack. I didn’t have any ramekins, so I just made three in a normal muffin/cupcake pan. Delicious! I’m going to buy ramekins so I can make your big muffins more often. Thanks for the recipe!
-Christina
Maisie says
I made these tonight, and tripled the recipe to make 6 jumbo breakfast muffins for myself & my husband. AMAZING. I subbed the margarine for coconut oil and threw in a handful of shredded coconut. The best vegan muffin recipe I’ve tried. Thanks a bunch!
Winnie says
Made these and they were WONDERFUL! Moist, hearty & vegan = love. Thank you so much!
tisha matthews says
i made these and added chia seeds and a little milk so they wouldn’t be dry. i put them in two mini loaf pans. Delish!!
shakti says
that sounds more like it – now, about that flour – move over, let us do gluten free and plenty of mmmmmmm sounds from this house!
Clara says
Is it ok to use a regular egg and butter?
Yep!
Madeline says
Thank you sooo much for this recipe! I just tried it and i’m so completely happy (: They are so delicious!
You’re so welcome, Madeline! I was thrilled with the way these turned out, too! Glad you’re enjoying them!
Tami @Nutmeg Notebook says
Oh those do look delicious. I like the built in portion control.
Laura says
Dana, I love how you describe your sheer happiness over a coffee, a sweet and some wifi. Simple and inherently perfect things like that make me the happiest too. Reading that was a nice reminder.
I also bookmarked these muffins for breakfast in two days (when my bananas will be approximately ripe enough) :)))
Laura, your note and your eagerness to try my recipe have both made me very, very happy. So lovely to hear from you! I oogle at your blog all the time, no lie. Let me know how the muffins turn out. And while you’re at it, what you look for in a perfect, happy morning. Cheers.
Jackie @ Domestic Fits says
How cute are those? I love that you baked them in ramekins
Veronica says
Kinda freaking out because I live in Wichita too! Nice to meet another Wichitan. :) I’m in awe of you managing to replicate the muffin you loved–that’s something I can only dream about doing some day. Not the best recipe creator-lol. They do look superb and I’m pinning for future use.
Thanks Veronica! These muffins really are amazing! So nice to meet a fellow Kansan : )
la fourmi Elé says
They just look wonderful, and so delicious!
Erin @ The Spiffy Cookie says
I am totally making these