Super Moist Banana Bread/Muffins with a Healthy Twist

Oats, Chia seeds, Flax, Cranberries, and Walnuts added for a healthy twist. Uses only 1/3 cup of sugar! Get your hands on this super moist, super tasty, super easy to make Vegan Banana Bread/Muffins ? Kids involvement encouraged!

Skip straight to the recipe

click here to watch the video but make sure to read “Notes”

Craving for something sweet? This is the most comforting piece of bread you can have with your favorite hot drink in wintery cold days. I bake this family favorite treat all year around. Most of the time, I bake it around midnight when my kids are asleep. I enjoy sweet aroma of this bread while sipping a cup of coffee or tea. I simply enjoy and indulge myself in this baked goodness even at midnight!

No offense to banana lovers, but to be honest, I don’t enjoy eating banana as a fruit! In fact, it is the last fruit I would pick from a fruit basket! But it is just me, everyone in my family loves banana as a fruit or in food such as banana bread, muffins, or smoothies. I incorporate raw bananas (plantains) in some curries and sandwiches. I love that version, but we’ll get into that discussion a later time.

Though I am not a fan of Bananas, this Banana Bread is something!

Bananas are very rich in potassium, filling, and naturally sweet (sometimes super sweet) but what I like the most about it is that you can eat this fruit even when your hands are not so clean and it doesn’t require washing the fruit itself beforehand! It’s a big deal when you are on the go or when you are constantly dealing with kids?

Whenever I bake muffins or banana bread, I try to throw as much healthy & natural ingredient as possible than making it a typical way of just a plain combination of flour and sugar. This recipe went through many trials and perfected finally to my satisfaction. My family rave about it all the time, so do our friends. A must try recipe! It is Vegan and they can’t believe it! Most of all, it is super easy to make. If I can do it, you can do it!

It is super moist, super flavorful, and such a satisfying treat, I call it a pure dessert bite

Baking is the only cooking process where I recommend following precise measurement. Try not to use estimate here ?

Prep time: 10 Minutes

Bake time: 20-50 minutes depending on Muffins/Bread

Makes12 muffins or 9″ square pan Bread

Dry Ingredients:

≈ 1 Cup All-purpose flour or Whole grain spelt flour

≈ 1 Cup Oats (I use quick cooking version)

≈ ½ cup Each Chopped: Walnuts and Dried Cranberries (substitute with pecans/almonds & raisins)

≈ 1/3 Cup Sugar – reduce it to ¼ if you like

≈ 1 tsp Each: Baking soda, Cinnamon, Chia seeds

≈ ½ tsp Each : Salt, Baking powder

≈ 2 tbs Ground Flax Seeds

Optional garnishing: some whole flax and chia seeds, oats, and cranberries

Wet Ingredients:

≈ 1/3 cup Oil (I prefer Nutiva Organic Neutral coconut oil, but vegetable or canola oil is also fine)

≈ 2.5 TBS pure maple syrup

≈ 1/3 cup plant based milk

≈ 1 tsp of pure vanilla extract (optional)*

≈ 1.5 cup mashed bananas – about 3 medium ripe –very ripe bananas (Mash it right before you are ready to combine everything)

» 6 TBS Water

*I used ‘natural vanilla flavored almond milk’ to replace both of these ingredients: vanilla essence and plant based milk.


» For the Bread/loaf: Preheat Oven at 350º F.

» Make 2 Flax eggs: Mix 2 TBS of ground flax seed to 6 TBS of water. Keep aside

» Combine all dry ingredients and wet ingredients separate bowls

» Mix dry & wet ingredients together. Do not over mix. Add flax eggs and fold lightly.

» Pour into banking desirable baking pan – loaf/muffins/cake

» Tap lightly, sprinkle some Chia seeds, cranberries, and oats (optional)

» If making only loaf or bread squares, bake at 350F for 40-50 minutes.

» For muffins, bake at 375F for 20-25 minutes for muffins.

I did one of each batches and kept the temperature same (350F) but baked muffin a little longer 25-30 minutes

» Insert a knife or a toothpick to check. Comes out clean = baking is done.

» Let it cool down completely before you Dig in!


1.Mash your bananas just before you are ready to combine wet ingredients. Prepared early can become too runny..

2.Fold/mix lightly to avoid dense texture

3.I do not recommend storing at room temperature even from the first day! I recommend it to store it in refrigerator from the first day to extend its shelf life. Warm it up in the microwave for 8-10 seconds and it is ready to eat!

4.Store leftover or big batch in the freezer for up to 2 months in a freezer safe container

5.Just pop it in the microwave for 20-25 seconds (refrigerated) or 35-40 seconds (frozen) and Enjoy!

Did you try this recipe?
I would love to hear your comments and feedback!
Are you on Instagram? Follow & hashtag #trueveats