Description
Enjoy these delightful vegan banana muffins. They are moist, flavorful, and easy to make, perfect for a healthy breakfast or snack. This recipe uses simple plant-based substitutions to achieve a wonderful texture and taste.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup mashed ripe bananas (about 2-3 medium)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/3 cup vegetable oil or melted coconut oil
- 1/4 cup unsweetened non-dairy milk (such as almond or soy)
- 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or vegan chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, mash the ripe bananas until smooth.
- Add the granulated sugar, brown sugar, oil, non-dairy milk, flax egg, and vanilla extract to the mashed bananas. Mix until well combined.
- Add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix; a few lumps are okay.
- If using, gently fold in the chopped walnuts or vegan chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your bananas are very ripe for the best flavor and sweetness.
- You can substitute other non-dairy milks if you prefer.
- For a gluten-free version, use a good quality gluten-free all-purpose flour blend.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 200-250 (varies based on ingredients)
- Sugar: Approximately 15-20g
- Sodium: Approximately 200-250mg
- Fat: Approximately 8-12g
- Saturated Fat: Approximately 1-3g
- Unsaturated Fat: Approximately 7-9g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 2-3g
- Protein: Approximately 3-4g
- Cholesterol: 0mg