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Banana Mango Flaxseed Muffins

Banana Mango Flaxseed Muffins are a super easy to make vegan muffin. This is a one bowl recipe and the most important ingredients is nice and ripe bananas. They add such a natural sweetness and moisture to the recipe. If you don't have any mangoes on hand, late summer peaches would be fantastic. This is a perfect recipe base to add whatever fruit you like to the recipe.
Prep Time10 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: bananas, flaxseeds, muffins, vegan
Servings: 12 muffins
Author: Lora


  • 3/4 cup white sugar use vegan sugar to make it truly vegan
  • 1/2 cup canola oil
  • 3 very ripe bananas mashed well
  • 1 3/4 cups flour
  • 1/2 cup ground flaxseed
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/4 cup almond milk mixed with 1 teaspoon apple cider vinegar (or your favorite nut or even oat milk)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup diced mangoes or peaches
  • 1/2 cup sliced almonds


  • Preheat oven to 350 F. Spray a muffin tin with non stick cooking spray, or lightly coat with margarine.
  • Sift together flour, flaxseed, baking soda, salt and spices.
  • In a separate bowl, stir together the oil and sugar. Add bananas, milk and vanilla. Gently fold in the mangoes.
  • Add the wet ingredients to the dry. Mix well. Spoon batter into the muffin tin. Sprinkle on the almond slices. Bake for 25-30 minutes, until a toothpick inserted near the center comes out clean.
  • Cool for 5 minutes before removing from pans to wire racks. Delicious served warm. If any are leftover, they are wonderful at room temperature the next day.