Healthy Vegan Banana Muffins

Just about all of the ingredients in these moist, delicious muffins are good for you, except of course for the sugar.  But, there is only 1/2 cup of sugar in the whole batch, so I say enjoy!  My kids always ask for these when they notice some bananas that are past their prime.  Plus, they are fun to make with kids. :)

I thought I would start this time with a picture of the final product, just to whet your appetite:

So, here are all of the ingredients. These are oil-based muffins with a surprising ingredient - orange juice!  It adds a really nice flavor.  As with most of my vegan baking recipes, I start with making an 'egg' with 1 tablespoon of ground flax and 3 tablespoons water and let it sit for a few minutes.  In a larger bowl, I mashed up the bananas and then added the sugar and the 'egg':

All of the dry ingredients (except for the sugar) were mixed together in one bowl, and all of the liquid ingredients were combined in a liquid measuring cup:

The flour mixture and liquid mixture were added to the banana mixture in an alternating fashion, beginning and ending with the flour.  I then filled up each cup (except for one) in the  prepared muffin tin and baked them at 350 for about 20 minutes. Easy peasy.

The finished product - so golden and yummy!

Healthy Vegan Banana Muffins


2 ripe bananas
1 'egg' (1T ground flax + 3T water)
1/2 c brown sugar, packed
2 t baking powder
1 t baking soda
1/2 t salt
1/4 c orange juice
1/4 c flavorless oil (i.e. safflower, grapeseed)
1 1/2 c whole wheat pastry flour (+1/4 c for high altitude)

  1. Preheat the oven to 350, and spray a muffin pan or bread pan with floured baking spray
  2. Mix together the flax and water and let sit until gooey.  In the meantime, mash up the bananas in a medium bowl.
  3. Add the brown sugar to the bananas and pour in the flax mixture.  Mix well.
  4. In a small bowl, stir together all the rest of the dry ingredients.  Combine the orange juice and oil in a liquid measuring cup. Add the dry and wet ingredients to the banana mixture in an alternating fashion, beginning and ending with the dry ingredients.
  5. Fill the muffin cups with the batter, almost to the top.
  6. Bake for 20 minutes, or until the muffins are beginning to brown and spring back when you touch the top. Makes 11-12 muffins (depending on how much batter you eat).
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  1. YUM. do you think i could use a GF Baking flour and they'd taste sorta the same? grayson can have everything else in there, we think, OJ is questionable, but I'd try it...

  2. Absolutely, Amy! As for the OJ - it just gives it a nice little bit of orange flavor. You could always use just water and then add another flavoring like cinnamon.