I’ve never made a recipe more than this one. I make it at least once a week and we always have them handy in our house because they freeze so well! If we need to take snacks for a day of activities, I can just take the bag straight from the freezer and they’ll thaw by lunch. So convenient! Here’s a quick, 2 min video of me making these. The full recipe is below, or you can click “jump to recipe” up there ⬆️
My 16-month old has a ton of allergies and because of this, it’s really hard for me to buy anything store-bought for him to eat. Snacks are especially hard, because aside from fruits and veggies, almost everything has some form of dairy, egg or soy. I started experimenting with this banana muffin recipe out of necessity and it’s turned into the most-loved snack in our house. Both of my boys (16 months & 3) both love these and they are our “go-to” snack!
This banana muffin recipe is refined-sugar free and made out of natural ingredients, so I am pretty proud of this and I’m so excited to share it here. This recipe uses enriched, unbleached white flour. I often use whole wheat flour as well and it works the same way. If you have a wheat allergy, I unfortunately do not recommend this recipe.
Vegan Banana Muffins (Allergen-friendly)
Quick, healthy and allergen-friendly snack. No refined sugar and made with natural ingredients.
- 1 cup mashed bananas ((overripe bananas are best) 2-3 will give you 1 cup.)
- 1 cup flour (I use an enriched, unbleached flour. Can sub in for whole wheat flour.)
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3 tbsp melted coconut oil (I have tried all sorts of plant-based oils and coconut is the best for this recipe)
- 2 tbsp maple syrup (optional) (If your bananas were not too ripe or you just want a little more sweetness, add away!)
- 1 tsp vanilla
- 1.5 tbsp whole chia seeds
- 1/3 cup plant-based milk (We use Ripple (its a pea-based "milk"))
Make your "chia egg". Mix the chia seeds with the milk in a small bowl. Set aside to set. It will get more "solid" when it's ready.
Peel and mash your bananas. Then measure to make sure you've got 1 cup. Put this into your mixing bowl.
Add the flour, baking powder, cinnamon, salt, melted coconut oil, maple syrup (optional) and vanilla. Mix this altogether lightly.
Once your chia egg is ready (you'll know when it solidifies and the seeds start to bunch together), pour this into the mixing bowl and slowly fold into your mixture. Make sure there are no chunks of seeds.
Set your mix aside for 20-30 minutes. This is the perfect time to pre-heat your oven to 375 degrees. It's really important to let the batter rest and rise, so the muffins are fluffy. If you don't have the time to wait, they will still be delicious, but they will be more dense.
When your oven is pre-heated and the batter has rested, scoop 1 tablespoon into your mini muffin tray.
Put in the oven from 22-25 minutes, checking to make sure they're cooked with the toothpick test when they're done.
Let cool in the muffin tray or transfer to a cooling rack. Eat and enjoy!
You can also store them in your freezer in an air-tight container or bag. They will last for months, though mine have been eaten too quickly for me to know how long they'd still be good for. I recommend storing in a container in your fridge (will last about a week) and you can microwave for 5-10 seconds each when you're ready to eat. Or you can keep them in a jar on the counter and they will last 2-3 days. Mine never make it to the fridge. Always on the counter and they're usually all eaten before the 3 days is up.
Please enjoy and tag me on Instagram if you use this recipe!
