Vegan Banana Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
Sweet and fluffy banana muffins made from whole ingredients to make the perfect on-the-go breakfast. Gluten-Free, Nut-Free, Refined-Sugar free.
  • 2 Ripe Bananas
  • 2 Tbsp Flax + 5 Tbsp Water
  • ¼ Cup Unsweetened Plant milk
  • 1 tsp Apple Cider Vinegar
  • ½ Cup Maple Syrup
  • ⅓ Cup Melted Coconut oil
  • 1 tsp vanilla (optional)
  • 1¼ Cup Oats (ground into oat flour) + More for topping
  • ½ Cup Almond flour (or more oat flour works as well)
  • ½ tsp Cinnamon + More for topping
  • 1 tsp Baking Powder
  • ½ Cup Vegan Chocolate Chunks (optional)
  • ½ Cup Chopped Walnuts (optional)
  1. Preheat oven to 325 F
  2. Mix flax and water, and let it sit in the fridge while you mix the rest of your wet ingredients.
  3. Use a fork to mash your ripe bananas in a large bowl (the riper the better)! Add the plant milk, vinegar, maple syrup, melted coconut oil and vanilla (if using).
  4. When the flax egg has set it will have the consistency of gel (or an egg white). Add this to the bowl.
  5. Make oat flour by adding your oats to a blender and blending until a flour consistency is formed. Add this along with the cinnamon and baking soda until mixed.
  6. Stir in your chocolate chunks (recommended) and walnuts if using.
  7. Add to a lined muffin tin and top with extra oats, walnuts and cinnamon. I also used dried banana chips! If you do not have a muffin tin, I used small mason jars which I greased with coconut oil!
  8. Bake for 50-55 min.
*If avoiding oil, you can sub the coconut oil with an equal amount of apple sauce, I found they had a gummier (less moist) consistency, but still very tasty for a meal-prep breakfast on the go.

**Some glass can expand in the oven and explode, I am lucky mine did not. Before you try my sketchy experiment, check which kind of glass it is made out of.
Recipe by Plentyfull Vegan at