These Moist Vegan Muffins Use a 1940s Trick That’ll Make You Forget About Eggs

You know that moment when you bite into a muffin and it’s dry as a brick? Yeah, nobody wants that.
That’s why I turned to the 1940s for help—and guess what? They knew exactly what they were doing, without even using eggs.

This recipe uses a smart wartime swap that makes these muffins crazy moist, fluffy, and sweet—with zero animal products.
If you’re into soft centers, golden tops, and that cozy homemade feel, you’re in the right place.

History

During the 1940s, ingredients like eggs and butter were often rationed.
So people had to get creative with what they had in the pantry.

Mashed fruits like bananas or applesauce became go-to substitutes for moisture and binding.
Bananas worked especially well—not just for texture, but also for natural sweetness.

This trick wasn’t just a last resort. It became a delicious upgrade.
That old-school workaround still holds up, and now it’s a beloved vegan hack.

Equipments

• Mixing bowls (I love this mixing bowl set) (one large, one medium)
• Measuring cups and spoons
• Whisk
• Fork (for mashing)
• Muffin tin
• Paper liners or silicone cups
• Oven

Ingredients

Dry:

• 1 ¾ cups all-purpose flour
• ½ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon (optional)

Wet:

• 2 ripe bananas (medium-large size)
• ½ cup plant-based milk (almond, soy, oat—your pick)
• ¼ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar or lemon juice (helps with rise)

Add-ins (Optional):

• ½ cup chopped walnuts
• ½ cup vegan chocolate chips
• ½ cup blueberries

Instructions

Step 1: Prep the Oven and Muffin Tin

Preheat your oven to 350°F (175°C).
Line your muffin tin with paper or silicone liners.

Step 2: Mix the Dry Stuff

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
Set this aside.

Step 3: Mash the Banana Magic

In a medium bowl, mash the bananas with a fork until smooth.
You want a thick purée, but a few lumps are okay.

Step 4: Add the Wet Ingredients

Add the plant-based milk, oil, vanilla, and vinegar to the mashed bananas.
Whisk until everything’s nicely blended.

Step 5: Combine and Fold

Pour the wet mix into the dry mix.
Use a spatula to fold it all together gently.
Don’t overmix—just blend until you don’t see dry flour.

Step 6: Add the Goodies

Toss in your optional add-ins like nuts, chips, or fruit.
Give it a light stir to mix evenly.

Step 7: Fill and Bake

Spoon the batter into the muffin liners—about ¾ full each.
Bake for 20–25 minutes, or until a toothpick comes out clean.

Step 8: Cool and Serve

Let the muffins cool in the pan for 5 minutes.
Then transfer them to a wire rack to cool completely… or eat one warm. You deserve it.

Special Notes

• Got extra ripe bananas? These muffins love them.
• You can swap the oil with applesauce if you want it lower fat.
• Want a fall twist? Add nutmeg and chopped apples.
• Store leftovers in an airtight container for 2–3 days, or freeze for later snacking.

Nutrition (Per Muffin)

• Calories: ~180
• Fat: 6g
• Carbs: 28g
• Fiber: 2g
• Sugar: 10g
• Protein: 3g

Note: These values may vary depending on your add-ins.