Vegan banana bran muffins

Let’s get real.

I love this blog. It’s my passion project. It’s what gets the blood in my body used exclusively for creativity pumping. It is what I get excited to talk about.

However, it’s also a source of stress.

When I started this blog, it was with the intention of building it up and up until it becomes a business – not just a hobby. Unfortunately, when you bring something to that level of commitment, it adds pressure.

It’s like asking a guy you’ve been seeing a few times a week for the past few months, “So, what are we?” My blog is that guy.

For a while, I fell hard.

I was writing upwards of three posts a week, waking up at the crack of dawn on weekends to get recipes ready and doing everything I could to drive my traffic up.

Then, I hit a wall. Some of my recipes flopped, work got busier and it got harder and harder to get excited about Livelymess.

I have a full-time job and a part-time job and this. I am one busy bee.

Basically, what I’m trying to say is that I need to slow down.

I want baking to go back to being the product of a spontaneous, fun burst of inspiration. I want to stop filling post-it notes with schedules of what I plan to make every weekend. I want less sugar hanging around my house, tempting me to take a bite.

I love Livelymess and I love the core of awesome people who keep coming back to share treats with me.

And because I want to keep loving you the way I set out to, I am going to be scaling the blog back – slightly. No more four-post weeks. I’ll still be posting regularly, but don’t be alarmed if you only see one post a week.

I’m just taking some time for me.

And you should, too. Show some self-love and make yourself a hearty, nutritious snack like these Vegan Banana Bran Muffins. They are full of fibre, but low on sugar. They fill you up without weighing you down – the perfect breakfast or late afternoon snack.

It’s a one bowl recipe, with no mixer required!

This recipe is a vegan, low sugar twist on a classic muffin recipes – handed down from my mother to me.

I love how it turned out!

Happy weekend. Thanks for stopping by! xx

Makes 12-14 muffins, depending on how big you make them

2 ripe bananas, mashed
1/2 cup brown sugar
1/4 cup canola oil
1 cup almond milk
3 tbsp ground flax mixed with 5 tbsp water
1 tsp vanilla
1 tsp cinnamon
1 1/2 cups wheat bran
1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup walnut pieces (optional)


  1. Preheat the oven to 350ºF. Line a muffin tin with paper liners.
  2. Mash bananas and add them to a large bowl. Stir in sugar and canola oil. Add milk, flax/water mixture (also called a flax egg) and vanilla. Stir until fully combined.
  3. Add dry ingredients and stir until just incorporated. Pour into prepared muffin liners and place in the oven for 15-17 minutes, checking them around 15 minutes to ensure they don’t overbake. The tops should spring back slightly.
  4. Let cool and enjoy!


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