Healthy Vegan Banana Muffin Recipe · Sugar-free, Dairy-free, Oil-free

This is the tried-and-true healthy banana muffin recipe that I've been using over the years after perfecting it when my first daughter was born. It's my go-to recipe for older babies, toddlers, kiddos, and even adults (I personally love snacking on them) because of the healthy ingredients without any added sugar or oil. If you like having a treat that isn't too sweet, but at the same time is comforting and satisfying, I highly recommend trying this sugar-free and vegan recipe! 

It is also SUPER easy to make because I mix everything in a single bowl. Definitely a fuss-free recipe. Ready to try it out? 

Let’s dive in.

Ingredients

• 1 flax egg* (mix 1 Tbsp ground flaxseed with 3 Tbsp water, let sit 5 mins) 
• 3 ripe bananas (the more ripe, the more sweet!)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla
• ⅓ cup unsweetened applesauce**
• 1½ cup all-purpose flour
• Chocolate chips, if desired
• Pecans or walnuts, if desired

Recipe Notes

*A regular egg can be used for non-vegans, but regular eggs result in a much denser muffin. Using flaxseed will help your muffin texture be very moist and pillowy, which is well-worth it! 

**Instead of applesauce, you can use dairy-free butter or regular butter in the same amount to make this recipe taste a little less healthy and more of a treat! Vegetable oil or avocado oil in the same amount can also work as another substitute, though butter would taste the most delectable.

Instructions

Preheat the oven to 350*F. 

Step 1: Make the Flax Egg

In a cup, mix 1 Tbsp ground flaxseed with 3 Tbsp water. Let the mixture sit for 5 minutes to become a thick, egg-white consistency. 

Step 2: Mash the bananas

In a large mixing bowl, mash your peeled bananas with a fork until they're completely mashed. 

Step 3: Add the ingredients

Add the baking soda, baking powder, vanilla, applesauce, and flaxseed egg mixture. Mix well. 

Then, add the flour and mix again. Fold in your desired amount of chocolate chips and walnuts/pecans.

At this point, the batter should be thick but able to be dropped in spoonfuls into the muffin tin. 

Step 4: Bake

Spoon the batter into a muffin pan or loaf pan. (I like using these silicone mini loaf pans (this recipe makes 6 full mini loaves) because they turn out to be really cute little loaves that are just the right size for a hearty, satisfying treat. I recommend using mini muffin pans for babies and toddlers, though!)

Bake at 350*F for 20 minutes, or until an inserted toothpick comes out clean. (I like to use the steam bake option on my oven for ultimate softness. If your oven doesn't have that setting, you can do this by placing a shallow pan of water on the bottom rack of the oven to create steam.)

Step 5: Enjoy!

That's all there is to it! 

The next time I make this recipe, I'll take some photos along the way to add it to this blog post. :) Hope you enjoy your freshly-baked muffins!