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What to do with over ripened bananas? This simple banana muffin recipe is adapted from Betty Crocker. Classic recipe modernized for cruelty free times.


2/3 cup sugar

1/2 cup vegetable oil

2 Tbsp ground flax seeds

2 very ripe bananas, mashed

1 tsp vanilla

1 2/3 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon


2 Tbsp sugar

1/4 tsp ground cinnamon

2 Tbsp vegan butter, melted


1. Heat oven to 375°F. Combine ground flax seeds with 6 Tbsp water, let sit 20 minutes before using. Grease bottoms only of 12 regular-size muffin cups, or line with baking cups.

2. In medium bowl, beat 2/3 cup sugar, the oil and flax eggs with whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups.

3. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean.

4. In small bowl, mix 2 Tbsp sugar and 1/4 tsp cinnamon. Brush muffin tops with melted vegan butter, then sprinkle with cinnamon-sugar.

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