Vegan Banana Muffins
User Reviews
5
Vegan Banana Muffins
Description
This recipe creates vegan banana muffins by mashing ripe bananas and mixing them with plant-based milk, vegetable oil, granulated and brown sugars, apple cider vinegar, and vanilla for moisture and flavor. Dry ingredients include all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to provide structure, leavening, and warm spice notes.
The batter is combined gently to avoid toughness and then baked in a muffin pan until the muffins are golden and a toothpick inserted comes out clean. The texture is soft and moist, showcasing the subtle sweetness and aroma of ripe bananas.
These muffins serve well as a snack or breakfast item suitable for vegan diets. Adjustments like adding vegan chocolate chips are possible if desired, ensuring all ingredients remain plant-based.
Use ripe bananas that mash easily for best texture. Do not overfill muffin cups to prevent overflow. Muffin liners help avoid sticking, though greasing the pan is an alternative.
Ingredients
- 2 banana or 3 small bananas, large, very ripe
- 1 cup plant-based milk soy, almond etc, vegan
- ⅓ cup vegetable oil or applesauce, or canola oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ½ teaspoons apple cider vinegar
- 2 teaspoons vanilla
- 2 ¼ cups all-purpose flour plain flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F / 200°C. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
- Add the bananas to a large mixing bowl and mash well. You should have about a cup of mashed banana.
- Add the milk, oil, sugar, vinegar and vanilla and stir well to combine.
- Sift in the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Gently stir to combine (don’t overmix but ensure no streaks of flour remain).
- Spoon the banana muffin batter into the muffin pan, filling each cup ¾ full.
- Bake for 20 minutes or until risen, golden and an inserted toothpick comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then remove from the pan to cool on a wire rack.
Notes
- Use very ripe bananas that mash easily for best results.
- Fill muffin liners about three-quarters full to allow for rising without spillover; an ice cream scoop can ease filling.
- Use muffin liners or grease the pan to prevent sticking.
- Avoid overmixing the batter to maintain a tender crumb.
- If adding chocolate chips, ensure they are vegan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 174mg | 7% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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