These Jumbo Vegan Banana Muffins are so moist and tender. Their fluffy, lightweight texture comes from the 2 overripe bananas you use to make them. Vegan butter and flaxseed are used to make them vegan.
These muffins are so easy to make and only take about 20 minutes to bake! If you prefer to make a loaf, check out this Vegan Banana Bread recipe.
A FEW NOTES BEFORE WE GET STARTED
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat your oven to 350º F. In a large bowl, mix together the brown sugar and melted vegan butter until light and fluffy.
In a small bowl mix together the flaxseed and water and let it sit for about 5 minutes. Add the flaxseed mixture to the larger bowl and mix until combined. Scrape down the sides of the bowl.
In a small bowl, smash down the bananas until smooth. Add the smashed banana, flour, baking powder, baking soda, and salt and continue to mix on low just until combined.
Scoop the batter into a nonstick jumbo muffin pan, so that each is about ¾ full.
Bake muffins for 22 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!
PrintJumbo Vegan Banana Muffins
These Jumbo Vegan Banana Muffins are so moist and tender. Their fluffy, lightweight texture comes from the 2 overripe bananas you use to make them. Vegan butter and flaxseed are used to make them vegan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Breakfast
Ingredients
- 4 oz (½ cup) vegan butter, softened
- 159 grams (¾ cup) brown sugar
- 2 ripe bananas
- 1 tbsp flaxseed
- 3 tbsp water
- 210 grams (1 ¾ cup) flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheat your oven to 350º F.
- In a large bowl, mix together the brown sugar and melted vegan butter until light and fluffy.
- In a small bowl mix together the flaxseed and water and let it sit for about 5 minutes.
- Add the flaxseed mixture to the larger bowl and mix until combined. Scrape down the sides of the bowl.
- In a small bowl, smash down the bananas until smooth.
- Add the smashed banana, flour, baking powder, baking soda, and salt and continue to mix on low just until combined.
- Scoop the batter into a nonstick jumbo muffin pan, so that each is about ¾ full.
- Bake muffins for 22 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!
Notes
- These muffins can be placed in an airtight container and kept at room temperature for up to five days. They are best enjoyed slightly warmed in the microwave.
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