Vegan Cinnamon Banana Bread Muffins

Does anyone else buy tons and tons of bananas for their family, only for them to go bad within a week because they were forgotten about. Sure you could pack them in the freezer for smoothie bags or nice cream, but let’s be honest, the freezer is just another place to forget about those bananas.

Let’s go beyond the boring, and do something interesting and convenient with those sad and depressing looking bananas.

First you are going to want to mix your wet ingredients. If you’re bananas are super mushy, you can just use a wooden spoon to break them up, if not a potato masher or your hands work just as well. Next add your oil, brown sugar, apple sauce, and vanilla extract. As you can see below, some chunks are fine, if you want a super smooth consistency I recommend using a blender or a food processor.

Next, slowly add in your dry ingredients; salt, cinnamon, baking soda, and flour. Your batter should have the consistency of a slightly thicker cake batter. If you want to make this gluten free, just use a 1 to 1 gf baking flour instead of the all purpose flour.

Oil your muffin tin and fill 3/4 full of batter. Put in you oven on the middle rack.

Bake at 375 for 20 minutes. And they come out AMAZING!!!! I recommend eating them warm, but these can be frozen to use at a later date for easy and convenient breakfasts!

Cook time: 20 minutes

Prep time: 10 minutes

Yields: 12 muffins


– mash bananas, then mix with brown sugar, oil, vanilla extract, and apple sauce

– slowly mix in flour, baking soda, salt, cinnamon

– oil muffin tin and add batter 3/4 full

– bake 375 for 20 minutes


2/3 cup brown sugar

1/2 cup veg oil

2/3 cup apple sauce

2 mashed bananas

1tsp vanilla extract

1 2/3 cup flour

1tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

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