Moist banana muffins with sweet drizzle

by Sarah

in Breakfast, Dairy-Free, Desserts, Egg-Free, Snacks, vegan

Vegan Banana Muffin with Sweet Drizzle |

I used to make banana bread pretty regularly using butter and sour cream. It was tasty, but pretty unhealthy, so not something I would eat for breakfast. This banana muffin is the healthier and moister version of the banana bread I used to make. Plus it’s vegan! Because this is the lightened up version, you can even eat it for breakfast. It goes perfectly with a cup of soymilk, and is small enough to put in your purse and eat it on your way to work.

Vegan Banana Muffin with Sweet Drizzle |

The drizzle is optional, but delicious so I highly recommend it. I only wish, as I ate the muffin, that I could have drizzled inside the muffin stump too, because the drizzle was so good. It reminded me of the “Top of the Muffin To You!” episode of Seinfeld. In that episode, Elaine, who only eats the muffin tops, tells her boss about this he makes a bakery that only makes and sells muffin tops. At first his business sputters because he lacks the secret ingredient : he has to make the entire muffin and then twist off the top instead of just making the top! Elaine tells him this, but now they are left with hundreds of muffin stumps. They try to give them away, but people are outraged that they are only getting the stump.

Here’s their store front:

Image belongs to wikipedia


Moist vegan banana muffins with sweet drizzle


  • 1 3/4 cups (230 g) all-purpose flour
  • 3/4 cup (150 g) granulated white sugar (plain white sugar)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Wet
  • 2 tablespoons flax seed meal in 6 tablespoons hot water
  • 1/2 cup (113 g) Earth Balance vegan butter, melted and cooled
  • 3 ripe bananas, mashed
  • 1 teaspoon pure vanilla extract
  • Drizzle
  • 1/2 cup confectioner's sugar
  • 4 teaspoons soymilk
  • drop of clear imitation vanilla (optional)


  1. Preheat oven to 325-350 degrees. Place cupcake liners in cupcake pan.
  2. In the largest bowl, combine all the dry ingredients and mix with a spatula.
  3. In a medium-sized bowl, combine all the wet ingredients. Mix and gently fold into the dry mixture. Stir until the mixture is thick and chunky. Don't overmix.
  4. Bake until golden brown. Do the toothpick test: If the toothpick inserted at the center of the muffin comes out clean, it is ready. Usually about 30 - 40 min.
  5. Place on wire rack to cool and then remove the muffin from the pan.


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