Cooking Corner: Tasty Vegan Banana Muffins!

Karly Infanti and Erin Humphrey, contributing authors


Vegan Banana Muffins

These scrumptious muffins are so good you would never know that they are vegan. They are light, fluffy, and moist with a crunchy top- just as a muffin should be. Even if you’re not vegan, these muffins are sure to become your go-to for every occasion!


  • 2 batches flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
  • 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
  • 1/2 heaping cup (packed) brown sugar
  • 1/4 cup melted coconut oil
  • 2 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup chocolate chips (vegan if desired)


  1. Preheat oven to 375 degrees F and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size)
  2. Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
  3. Add banana and mash, leaving just a bit of texture.
  4. Add brown sugar, baking soda, salt and whisk for one minute.
  5. Stir in vanilla, melted butter and mix.
  6. Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in chocolate chips (optional).
  7. Divide batter evenly in muffin tins
  8. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

Recipe adapted from Minimalist Baker “Vegan Banana Crumb Muffins”