Recipe: Vegan Banana Bran Muffins

August 19th, 2009 - filed under: The Food » Recipes


You know, it’s really hard to attractively photograph homemade muffins. Without that perfect little muffin-top overhang, it’s just a sort of shapeless blob. My apologies for the pictures here. I’m a big ‘ol fan of muffins though, so I’ll work on it, I promise!

Now, you may think I’m crazy for baking in August, but I believe muffins are a perfect summer breakfast. Unlike oatmeal they’re great served room temp, but unlike fruit they’ll keep you going strong right up until lunch. Totally hearty, and – when they’re my recipes – very healthy.

I like to bake a tray on Sunday nights, for worry-free breakfasts to last all week. These are delicious all on their own, but you can also dress them up! They’re great with a smear of jam or peanut butter, or even a drizzle of agave. They’re also nice when heated up with a pat of ‘butter’, although that’s more ‘autumn’ and less healthy. I like my banana with walnuts, but feel free to leave those out, or play around with other dried fruits and nuts. You know what I say – have fun with it!


1/2 cup raisins

1 cup whole wheat flour

1 cup bran (for this recipe oat is best)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons flax seed

6 tablespoons water

2 medium bananas, mashed

1 tablespoon molasses

1/4 cup alternative milk

1/4 cup agave syrup

2 tablespoons canola oil

1/4-1/2 cup walnut pieces (optional)


Preheat oven to 400º F.

In a small bowl, cover the cup raisins with plenty of water. Set aside to soak (this will keep them from burning while cooking).

In a large bowl, mix the flour, baking powder, baking soda, salt, and bran.

In another bowl, mash the bananas and then add the molasses, milk, agave syrup, and canola oil.

In a separate small bowl, place the 2 tablespoons of flax meal. In the bowl the raisins are soaking in, give a good stir. Then take 6 tablespoons of the raisin water and mix it in with the flax meal. Add this to the wet mixture and combine.

Add the wet ingredients into the dry, stirring until it just comes together (don’t overmix!). Fold in the raisins and optional walnuts. Spoon batter into a large 6-cup or standard 12-cup muffin tin.

Bake at 400 F for about 20 minutes, or until tops are golden and a knife comes out clean.


You’ll want to store these out of the fridge, but in an airtight place, like under a pastry display or in a tupperware container. They’ll be good for 4-6 days, depending on location.



  • Ian Tearle

    Im shocked, this post comes one day after my wife makes the same muffins…

    Meh. They do taste good, oh and the photo’s not so bad!!

  • shauna

    man, after getting internet back and goinng through my rss feeds, ive bookmarked like allll your recent-ish posts. you. are. awesome.

  • Ero San

    What are you talking about!? Those muffins look great! I happen to think homemade always looks tastier (and most certainly, it is) ^_^

    I would leave the raisins out tho… I’m not a big fan of raisins, unless it is by the handful or covered in chocolate.

  • Julie

    I’ve been baking a lot lately, too. I made vegan banana nut muffins the other morning and I made a vegan carrot cake but couldn’t get the frosting right so I broke down and made a regular icing from cream cheese, confectioners sugar and butter. Darn. Still struggling with dairy products but no flesh since the fateful day (I’m sure you remember the weepy, confessional text messages! I STILL haven’t told my husband, I’m afraid he’ll be so disappointed in me)

  • Sayward

    @ Ian Tearle – Yeah, it’s a pretty popular flavor combination. =)

    @ shauna – Aw, that’s so awesome to hear! Thanks lady, it means so much to me! Hope I can keep delivering.

    @ Ero San – I’m a raisin lover myself, but I know they’re not for everyone. I bet dried cherries would work well in there, or dried blueberries. It’s definitely customizable. And thanks for the photo praise. But I think I can do better!

    @ Julie – Baking is such a great way to help transition to veganism – I did tons of it too, when I first made the switch. Have you stocked up on Earthbalance yet? It will make a frosting just like butter. They also make an excellent vegan cream cheese – the brand is Tofutti and Trader Joe’s carries it. It takes a little getting used to the dairy analogues, but other than cheese they’re actually really incredible. I think dairy can be much easier to replace than meat, as far as really tasting like ‘the real thing’ (other than cheese of course – there’s no real substitute that cuts it). Anyway, luck Lady!

  • Ero San

    @sayward: or dried cranberries! gee… now I want muffins >< and I’ll have to wait till I get home. Can’t cook while I’m on the office, can I? :P

  • Sayward

    @ Ero San – Yes, cranberries! I always forget those ones, much to my dismay. So yummy. =)

  • Alahna

    There’s nothing like fresh muffins with preserves for morning breakfast and fresh fruit…-YUMMY-! When I make muffins I overfill my muffin tray for that picturesque muffin top overflow. :)

  • Sayward

    @ Alahna – Mmm yes, warm with fresh preserves is the best!

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  • Lillian

    Yum, thanks for the recipe. I was afraid they’d turn out dry from all the oat bran but they are moist and delicious. I was out of raisins and nuts so i did throw in a handful of chocolate chips. But with all the healthy stuff packed in, I still feel great eating them!