Easy Vegan Banana Muffins

These Vegan Banana Muffins are made with simple ingredients that pack a big nutrient punch, but they’re also easy to bake up even when your toddlers are underfoot. Plus, you can make them ahead. Win, win, win!

Vegan Banana Muffins

Banana muffins are a staple in many houses—and they can be in yours too, even if your toddler is egg-free, gluten-free, and/or nut-free. The littles may even love helping to mash the bananas!

These mini Vegan Banana Muffins use chia seeds in place of eggs, which add a moist texture as well as a dose of healthy fats and fiber. I love this recipe because it’s easy to make and it packs all of the flavor that you expect in classic banana muffins. Plus, kids with allergies or intolerances can enjoy them.

We don’t have any food allergies in our house, but I make these regularly, especially when I’ve run out of eggs.

Ingredients You Need

To make this recipe, you’ll need to have the following ingredients on hand.

• Chia seeds: We use chia seeds here to add nutrition and to help the batter hold together without the need for eggs.
• Milk: You can use dairy or nondairy milk in this recipe according to which one you prefer or have.
• Very ripe bananas: Using bananas with some black or brown spots indicates sweetness, so this ensures that the muffins are plenty sweet and flavorful.
• Buckwheat flour: This type of flour is naturally gluten-free and packed with nutrition and it’s a great option here.  I prefer buckwheat flour in this recipe as it’s allergy-friendly, gluten-free, and contains more nutrients than standard flour. Look for it near the cornmeal or flours in your grocery store as it’s widely available even in regular stores.
• Baking powder and baking soda: We use a mix of these two to ensure that the muffins rise propery.
• Cinnamon and vanilla extract: I love to add cinnamon and pure vanilla extract to this muffin recipe to add flavor.
• Maple syrup or honey: Either of these add a little sweetness and extra moisture in the recipe. Remember to avoid honey for kids under age 1.

Step-by-Step Instructions

Here’s a peek at the process involved in making this healthy muffin recipe. Scroll down to the bottom of the post for the full information.

1. Mash the banana. Stir the chia seeds into the milk. (I like to mash the bananas with a potato masher, which is perfectly sized for a toddler’s hand so they can help, too.)
2. Mix together all ingredients for the batter.
3. Fill a mini muffin tin, evenly dividing up the batter.
4. Bake until just lightly golden brown.

Banana Muffins with Oil

I like using either melted coconut oil or a neutral oil like canola in these muffins since they help create moisture . There’s not very much oil in these, but the little bit goes a long way towards creating a delicious end result.

Gluten-Free Banana Muffins

I make these vegan banana muffins with buckwheat flour, which is naturally gluten-free though also rich in fiber and protein. It’s a little nutty in flavor and has a darker brown color than all-purpose flour. It’s a great option since the final texture is similar to whole-wheat, but with a lot more nutrients.

These little muffins are perfectly sized for small hands and since they are super moist, are a great option for babies eating baby-led weaning foods or just learning to eat finger foods. Offer a whole one, BLW-style, or cube a muffin into small pieces and offer once piece at a time to make sure that your baby can handle the texture, and offer a drink regularly.

How to Store

Store in an airtight container for up to 5 days in the fridge. Warm slightly before serving. Or, store in a zip top freezer bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or for 15-30 seconds in the microwave.

Best Tips for Success

• Use very ripe bananas with brown spots for the best flavor and sweetness.
• Avoid honey for babies under 1.
• Serve warm or at room temperature.
• Try them for breakfast or as a snack or packed in a toddler lunch box.
• Find my Sugar-Free Banana Muffins here for an option that’s free from all added sugars. And my Oatmeal Banana Muffins for an easy blender option.

I’d love to hear your feedback on this recipe, so please chime in below!

• Preheat oven to 375 degrees F and grease a mini muffin tin.

• Stir the chia seeds into the milk in a medium bowl. Mash the banana.

• Add the rest of the ingredients, including the banana, to the bowl with the milk.

• Fill the prepared mini muffin tin to just under the edge of each cup, about 1.5 tablespoons of batter each.

• Bake for 12-14 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. Transfer to a wire rack to cool.

• Store in an airtight container for up to 5 days in the fridge. Warm slightly before serving. Or, store in a zip top freezer bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or for 15-30 seconds in the microwave.

• Make 9 full size muffins by using a standard muffin tin and baking for 20-22 minutes.
• Add ⅓ cup mini chocolate chips or raisins to the batter if desired.
• Use melted and cooled butter in place of the oil if desired.
• Use dairy or nondairy milk.
• Use very ripe bananas with brown spots for the best flavor and sweetness.
• Avoid honey for kids under age 1.

Calories: 51kcal, Carbohydrates: 7g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 59mg, Potassium: 75mg, Fiber: 1g, Sugar: 2g, Vitamin A: 22IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg