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Vegan Banana Muffins

Prep Time 5 mins
Cook Time 20 mins
Course Breakfast
Servings 12 Muffins


  • 4 Tbsp Ground flaxseed
  • 2 Very ripe bananas
  • 1/2 Cups All purpose flour
  • 4 Tbsp Cornstarch
  • 1 1/2 Tsp Pumpkin pie spice
  • 1 Tsp Baking powder
  • 1/2 Tsp Baking soda
  • 1/2 Tsp Salt
  • 2/3 Cup Almond Milk
  • 1 Tbsp Apple cider vinegar
  • 1/4 Cup Maple syrup
  • 1/3 Cup Apple sauce
  • 1 Tsp Vanilla extract
  • 1/2 Cup Vegan chocolate chips


  • Preheat the oven to 350 degrees. Use muffin liners or grease the muffin tray.
  • In a small bowl, combine the flaxseed with 4 tablespoons of warm water. Let sit for 5 minutes.
  • In a large bowl, the flour, cornstartch, pumpkin pie spice, baking powder, baking soda, and salt.
  • In another bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Add the flaxseed mixture.
  • Add the wet ingredients to the dry and stir until just combined. Add the mashed banana and chocolate chips.
  • Scoop 1/3 cup of batter into each muffin tray. Cook for 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins throughly cool before enjoying.
Keyword Muffins, Vegan