These Vegan Banana Muffins are made with simple ingredients that pack a big nutrient punch, but they’re also easy to bake up with your toddlers underfoot.
Vegan Banana Muffins
Banana muffins are a staple in many houses—and they can be in yours even if your toddler is egg-free, gluten-free, and/or nut-free. The littles will 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. They are egg-free to allow kids with food allergies, as well as other kids who can eat eggs, to enjoy them. And I like them as a quick snack or breakfast option when we’ve simply run out of eggs.
Vegan Gluten Free Banana Muffins
Since I personally cannot eat gluten, I know how hard it can be to feed someone with a food intolerance or allergy. I make these vegan banana muffins with buckwheat flour, which is naturally gluten-free though also rich with fiber and protein. You can also use a gluten-free flour blend like this one from King Arthur Flour. (The only difference between the two is that the ones made with gluten-free flour will stay a little moister in the middle.)
Vegan Banana Muffins No Sugar
If you use very ripe bananas—you want them to have brown spots on them, which indicates that there are lots of natural sugars—you don’t need to add the optional sweetener. Very ripe bananas are also much easier to mash since they are softer. I like to mash them with a potato masher, which is perfectly sized for a toddler’s hand…and usually super sturdy to help them mash effectively. If you have yellow bananas or your family simply prefers their banana muffins sweeter, add the optional sweetener.
Banana Muffins for Baby Led Weaning
These little muffins are perfectly sized for small hands and since they are super moist, are a great option for babies just learning to eat finger foods. Cube a muffin into small pieces and offer once piece at a time to make sure that your baby can handle the texture, offering a drink regularly.
What if my toddler can’t have banana?
If your little one can’t tolerate banana, you can substitute 3/4 cup applesauce for the banana. They will bake up a little flatter but the flavor is still good and the texture is nice and moist.
We like these vegan banana muffins warm or even at room temperature. They make a great component to a toddler lunch box—and an adult one as well!Print
These taste best with a very ripe banana. If your banana does not have brown spots (which indicates both ripeness and sweetness) and you prefer sweeter muffins, do make sure you include the optional sweetener.
- 3 tablespoons chia seeds
- 2/3 cup unsweetened milk (dairy or nondairy)
- 1 cup mashed very-ripe-with-black-spots banana (about 2 medium or 1 ½ cups sliced)
- 1 cup buckwheat flour or gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoons cinnamon
- 1/4 teaspoon salt
- 3 tablespoon melted neutral oil (canola or coconut) or melted and cooled butter
- 2 tablespoons maple syrup or honey (optional)
- 1 teaspoon vanilla
- Stir the chia seeds into the milk and set aside.
- Place the banana into a large bowl. Add the flour, baking powder, cinnamon, salt, oil, and maple syrup, if using, and stir to combine. Stir in the chia-milk mixture. Let the batter sit while you preheat oven to 375 degrees F and grease a mini muffin tin.
- Fill the prepared mini muffin tin to just under the edge of each cup. Bake for 22-24 minutes. Let cool for 5 minutes, then a small paring knife around the edges to loosen and tilt the muffins to allow air underneath. Let cool fully (or almost fully!) in the pan. Serve warm or at room temperature, or let cool on a wire rack and 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.
- Use ground flaxseed instead of the chia seeds.
- Make 9 full size muffins by using a standard muffin tin and baking for 26-28 minutes.
- Add 1/2 cup mini chocolate chips or raisins.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg