Vegan Banana Muffins Sliced

Sliced Vegan Banana Muffins-Delicious yet Healthy

Vegan Banana Muffins on a Plate

A Plate of Fresh Vegan Banana Muffins

Delicious Vegan Banana Muffins

These delicious and wholesome Banana Muffins are a good way to use up ripe bananas. They are egg-less and no dairy products are used.

I used Agave nectar, a delicious natural sweetener that can be used moderately by dieters, some diabetics, and health conscious cooks to replace high-glycemic and refined sugars. Use this link to learn more about, Agave Syrup.

You may use brown sugar if you do not have Agave Syrup easily available. I do try and limit the amount of sweetener that I add. If you really prefer muffins that are sweeter, then increase the amount of sugar/syrup by just 1 more tablespoon.

The muffin pan I used holds 15 muffins, but my mixture was enough for just 13. I filled water in the empty spaces, just to avoid those spaces drying out.

If you have a larger muffin pan, then your total baked muffins will be fewer. The muffins baked well and tasted good. I hope you like them too.

Here is the recipe.


  1. 1½ cups all purpose flour
  2. ½ cup canola oil
  3. ½ cup warm water
  4. 1/3 cup Agave syrup or 1/3 cup brown sugar
  5. 2 tsps. baking powder
  6. ¼ tsp. bicarbonate soda/baking soda
  7. 2-3 ripe, soft bananas
  8. 3 tsp. ground flax seed
  9. ½ cup ground pecan nuts


  1. Sift baking powder and flour. Add ground flax seeds & salt. Keep aside
  2. Mash bananas. It does not have to be completely mashed. A few small bits of bananas are nice to bite into
  3. Add water and oil, Agave Syrup and bicarbonate soda/baking soda. Add pecan nuts. Use a whisk to mix ingredients
  4. Blend flour and banana mixture.
  5. Heat oven to 400°
  6. Rub some oil in a small muffin pan. Add equal amounts of mixture. This amount will yield 13 muffins
  7. Bake for 12 minutes. Test with a knife to ensure it is cooked
  8. Switch off oven and leave in oven for another 3 minutes
  9. Remove from oven. When cool, you may top it with cream, eat as is or apply with butter to enjoy with tea or your favorite beverage
Fresh Vegan Banana Muffins just out of the oven

Freshly baked Vegan Banana Muffins just out of the oven

banana muffins ready to be baked

Banana Muffins Mix in Muffin Pan about to be baked

banana muffin mix

Ingredients for Banana Muffins all mixed

Wet ingredients and nut mix

Wet Ingredients with Pecan Nuts, Ready to be blended with flour mix

If you do not have pecan nuts, use any other nuts that you have available. If you use Agave Syrup, the muffins do tend to be a bit browner.

PLEASE NOTE: To keep the muffins soft and moist, immediately, cover the muffins well, with a clean dishcloth, until the muffins are cool. If you transfer the muffins to a container, then cover with a paper towel first, then the lid of the container. The paper towel will become somewhat wet, as the muffins, “ sweat.” The muffins will be nice and soft when they cool completely.

Readers Comments

Karen, Redhi, a viewer who baked these muffins said that, it tasted very nice but it was a bit dry and she suggested adding a few more bananas. She also said that there was still not enough of a banana taste.

I went ahead and added 1 more banana to the recipe as suggested by Karen. I plan to try this soon. I suggested to Karen to add banana essence to add more of a banana taste.

How to Reach Me

Viewers comments and suggestions are most welcome. We can learn from each other. If you would like to contribute a recipe,or have any questions/comments, email me, Nirmala, at
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