Vegan Whole Wheat Banana Muffins | How to make Vegan Whole Wheat Banana Muffins | Vegan  Banana muffins recipe with step by step instructions

Sharing with you my favorite no butter, no maida (all purpose flour), no eggs, full proof, vegan whole wheat  banana muffins recipe with simple ingredients that are easily available at home.

These muffins turn out moist, soft,  slightly chewy with full of banana flavor. Even a non-banana lover is going to love it.

The best thing about these muffins is, it’s quick to make with regular bakery staples and ripe spotty bananas.

Each muffin is topped with slivered  almonds and chocolate chips, yielding a ridiculously good muffin interior with a crunchy top.

In addition to that, no one can make out that they are eggless & made of whole wheat flour. These are perfect as a breakfast muffins.

Here are some of my Banana recipes on the blog –

Eggless Banana walnut bread

Banana chocolate eggless cake

Chocolate banana sandwich

Fruity and nutty sticks

Banoffee pie

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Vegan whole wheat banana muffins

These Vegan Whole Wheat Banana Muffins turn out moist, soft,  slightly chewy with full of banana flavor. Even a non-banana lover is going to love it.The best thing about these muffins is, it’s quick to make with basic baking pantry staples.

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Breakfast, Snack

Cuisine: American

Keyword: easy eggless muffins, eggless baking, vegan Muffins, whole wheat banana muffins recipe

Servings: 9 Muffins

Author: Lata Lala

Ingredients

• 1 +1/2 cup Whole wheat flour 190 grams
• 3 ripen Bananas 300 grams
• 1/2 cup Brown Sugar 100 grams
• 1/2 cup Oil 120 ml
• 1/2 tsp Baking soda
• 1 +1/2 tsp Baking powder
• 1/2 tsp Cinnamon powder
• 1 tsp Vanilla Essence
• 1 pinch of Salt
• 1/8 Cup Almond milk or any plant based milk
• 1/4 cup Vegan Chocolate Chips
• 8 Almonds Slivered

Instructions

• To begin with, Preheat your oven @ 200'C for 10 mins.
• Line the muffin moulds tray with muffin liners and brush them lightly with oil.
• In a bowl add chocolate chips and slivered almonds. Sprinkle some whole wheat flour over so that it should not sink in the batter.
• In a mixing bowl, sieve the whole wheat flour, baking soda, baking powder, cinnamon powder and a pinch of salt at least for 3 times. Keep it aside.
• Next, peel and mash bananas using back side of the fork.

Make batter for muffins

• Meanwhile mix your wet ingredients in a bowl. For that add oil, brown sugar and vanilla essence and whisk well to combine until the sugar is completely dissolved.
• To this add mashed bananas and whisk it well.
• Now pour the wheat flour mixture in small batches to the wet ingredients and gently fold it using a spatula in one direction.
• Do not over whisk or fold the mixture. The mixture will be quite thick as shown in the picture.
• At this stage you can add 1/8 cup of 2 ingredient homemade almond milk or any plant based milk to adjust the consistency.
• Pour in the batter upto 3/4 level of muffin liners giving it enough space to rise when baking.
• Top this with flour coated chocolate chips and slivered almonds.

Bake the muffins

• Tap the muffin tray 2-3 times on the kitchen counter. Bake them in preheated oven @200°C for first 5 minutes.
• The trick to making vegan banana muffins that raise very well is to bake the muffins at the high-temperature of  for 5 minutes.
• Then, reduce the oven temperature to 180°C and keep baking for 15 to 20 minutes or until the muffins turn golden brown and the skewer inserted in the centre of baked muffins comes out clean.
• Since the temperatures of every oven may vary, I would suggest to keep an eye after 15 minutes.
• Once baked, let it rest in the oven for 5 minutes. After that, remove the muffins pan from the oven and place on a wire rack for cooling.
• Once the muffins cool down for a few minutes, then enjoy!

Notes

1. If you are baking muffin without eggs, always set less time for the muffins say 15 minutes at first.

2. After that, check if they are baked with a toothpick. Else increase the baking time for 5 minutes. Continue in the same way till it's baked properly.

3. To make muffins moist and soft, make sure to use 3 large ripe bananas. The amount of mashed bananas acts as a egg replacer in this recipe.

Step by step instructions and pictorial presentation to make vegan whole wheat banana muffins

To begin with, Preheat your oven @ 200’C for 10 mins.

Line the muffin moulds tray with muffin liners and brush them lightly with oil.

In a bowl add chocolate chips and slivered almonds. Sprinkle some whole wheat flour over so that it should not sink in the batter.

Make Batter for muffins 

In a mixing bowl, sieve the whole wheat flour, baking soda, baking powder, cinnamon powder and a pinch of salt at least for 3 times. Keep it aside.

Next, peel and mash bananas using back side of the fork.

Meanwhile mix your wet ingredients in a bowl. For that add oil, brown sugar and vanilla essence and whisk well to combine until the sugar is completely dissolved.

To this add mashed bananas and whisk it well.

Now pour the wheat flour mixture in small batches to the wet ingredients and gently fold it using a spatula in one direction.

Do not over whisk or fold the mixture. The mixture will be quite thick as shown in the picture.

At this stage you can add 1/8 cup of 2 ingredient homemade almond milk or any plant based milk to adjust the consistency.

Pour in the batter upto 3/4 level of muffin liners giving it enough space to rise when baking.

Top this with flour coated chocolate chips and slivered almonds.

Bake the muffins

Tap the muffin tray 2-3 times on the kitchen counter. Bake them in preheated oven @200°C for first 5 minutes.

The trick to making vegan banana muffins that raise very well is to bake the muffins at the high-temperature of  for 5 minutes.

Then, reduce the oven temperature to 180°C and keep baking for 15 to 20 minutes or until the muffins turn golden brown and the skewer inserted in the centre of baked muffins comes out clean.

Since the temperatures of every oven may vary, I would suggest to keep an eye after 15 minutes.

Once baked, let it rest in the oven for 5 minutes. After that, remove the muffins pan from the oven and place on a wire rack for cooling.

Once the muffins cool down for a few minutes, then enjoy!

Notes

1. If you are baking muffin without eggs, always set less time for the muffins say 15 minutes at first.

2. After that, check if they are baked with a toothpick. Else increase the baking time for 5 minutes. Continue in the same way till it’s baked properly.

3. To make muffins moist and soft, make sure to use 3 large ripe bananas. The amount of mashed bananas acts as a egg replacer in this recipe.

How to store vegan whole wheat Banana Muffins?

These vegan banana muffins stay good for a few days at room temperature.

Place them in a sealed container to protect the muffins from catching humidity.

The muffins can be stored for up to 1 week in a sealed container/dabba in the fridge

Also, you can freeze your vegan banana muffins in an airtight container for up to 3 months.

Thaw them the day before consuming. Micro it for few seconds and they are good to go.

Recipe courtesy from here.