Best Oil-Free Vegan Banana Pancake Muffins Ever

Vegan Coach Naomi Green
Jan 16, 2019
2 min read

Updated: Mar 28, 2022

If you've tried other vegan banana muffin recipes and were disappointed, you have arrived at the right place.

That's because we have figured out how to create a fluffy muffin without fatty oils or vegan butter, soggy applesauce or a consistency that's dry and crumbly as an old bone. And we've used a secret ingredient which does the trick!

Vegan Cooking Level: Medium

Ingredients

2 maple flax eggs (2 tbsp. flax meal + 5 tbsp. maple syrup)

4 very ripe bananas

1/2 cup brown sugar

2 tbsps. aqua faba (juice from can of chick peas)*

1 tsp. vanilla extract

1 tsp. baking soda

3 tsps. baking powder

1/2 tsp. sea salt

3 1/2 cups oat flour (made from grinding oats in a blender or processor)

1 tsp. cinnamon (optional)

1/4 cup chopped walnuts (optional)

*I save the juice from either cooking chick peas or from the can in ice cube trays which equal exactly 2 tbsp. ea. and are perfect for when you need it at times like this, for satueeing and for other recipes!

How to

Step 1: Preheat oven to 375 Degrees F. Grind the oats in a mini-processor or magic bullet and set aside. Make the maple flax eggs and set aside to gel for several minutes. Preheat your oven to 375 degrees F.

Step 2: In a mixer or by hand, mash the ripe bananas. Add the brown sugar, vanilla extract, aqua faba, baking soda, baking powder and sea salt. Add the maple flax eggs last and mix on low.

Step 3: Add your ground oat flour to the bowl and mix on low for about 2 minutes and then high for about 1 minute. Fold in any nuts.

Step 4: Scoop into ungreased silicone or nonstick muffin pan, 10 for large muffins filled to the top or for smaller muffins fill all 12 cups evenly. Set timer for 25 minutes and sit back and watch/smell the magic!

Let cool and then gently twist out of the non-stick muffin pan. These are actually best the next day, cut in quarters and enjoyed with tea or coffee. They make a great portable, healthful and low-fat snack, too. These keep for a whole week, stored in a container or ziploc bag (a bit open to avoid condensation) on the counter top and they freeze beautifully, too!

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