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Vegan Banana Muffins

Heavenly Vegan Banana Muffins for Guilt-Free Indulgence

Enjoy these Vegan Banana Muffins for a guilt-free indulgence, crafted from simple, wholesome ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Consider substituting half with whole wheat flour for added texture.
  • 1 teaspoon Baking Soda Ensure freshness for best results.
  • 1 teaspoon Baking Powder Ensure freshness for best results.
  • 1/2 teaspoon Salt Balances the sweetness.
  • 1 teaspoon Ground Cinnamon Nutmeg can be an exciting alternative.
  • 3 medium Ripe Bananas The riper, the better for mashing.
  • 3/4 cup Brown Sugar Feel free to reduce to 1/2 cup or swap for maple syrup.
  • 1 cup Plant-Based Milk Any non-dairy milk of your choice works wonderfully.
  • 1/3 cup Vegetable Oil Melted coconut oil can be used as a delicious alternative.
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Apple Cider Vinegar A must for extra rise.
Optional Add-ins
  • 1/2 cup Nuts (like walnuts) Bring in crunch and flavor.
  • 1/2 cup Chocolate Chips Transforms the muffins into a decadent treat.

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or spraying it with cooking spray.
  2. In a large mixing bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, and ground cinnamon.
  3. In a separate bowl, mash the ripe bananas until smooth, then mix in the brown sugar, vegetable oil, plant-based milk, vanilla extract, and apple cider vinegar.
  4. Pour the mashed banana mixture into the dry ingredients and gently fold them together.
  5. Fill each muffin cup about two-thirds full with batter, and sprinkle some rolled oats on top if desired.
  6. Bake for 22-25 minutes, until golden brown and a toothpick inserted comes out clean.
  7. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 8gVitamin C: 5mgCalcium: 2mgIron: 4mg

Notes

For fresh-tasting muffins, store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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