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One-Bowl Vegan Banana Muffins

Anna Beck

Sharing a staple in my kitchen today! This recipe for one-bowl vegan banana muffins is one I have been making for over 4 years. It came about when I wanted an easy and healthy banana muffins for my young kids. And I also bake a lot with my kids, so I wanted one that I could make with them all in one bowl.

This is also the perfect recipe to make with over-ripe bananas. My favorite thing to do with overripe bananas is to make muffins with my kids. And one that just needs a bowl makes it sooo much easier to make! I find muffins so forgiving, especially banana ones. And since we are using ripe bananas, they don’t need much more sweetness, and pure maple syrup does the trick!

I love this recipe because it can be made all in one bowl with a wooden spoon! Although, I recommend a whisk at first to blend up the bananas. My tip is to mash the bananas IN the peel with your hands. I have my kids do this part. Then, peel the bananas and whisk together in the bowl until just small chunks remain. Mashing them in the peel makes it easy to then blend up with the whisk!

If you make this recipe, let me know and tag me on Instagram at @urban.apron, I love to see it!!

One Bowl Vegan Banana Muffins

(makes 10-12 muffins)

  • 3 very ripe bananas, mashed

  • 1/4 cup maple syrup

  • 1/4 cup flavorless oil of choice

  • 1/2 cup unsweetened almond milk (or other non-dairy milk of choice)

  • 1/4 cup ground flaxseed

  • 1 tsp pure vanilla extract

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 2 cups all-purpose flour

  • 1/2 tsp ground cinnamon

  • 1/2 cup raisins or chocolate chips

Directions:

  1. In a bowl, whisk the mashed bananas until small chunks remain. Add in the maple syrup, oil, almond milk, flaxseed and vanilla and whisk to combine.

  2. Take a wooden spoon and add in the remaining ingredients (except the raisins). Mix to combine. Stir in the raisins or chocolate chips.

  3. Line a muffin pan with muffin liners or spray the pan with nonstick cooking spray. Using a cookie scoop, scoop the muffin batter into the tins. Bake at 350 degrees for about 17-20 minutes. Take out and let cool for 10 minutes. Invert on wire rack to cool completely. I store the muffins in the refrigerator.