Print

Vegan Banana Muffins

A close-up shot of freshly baked vegan banana muffins cooling on a wire rack.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these delicious and moist vegan banana muffins, made with simple plant-based ingredients. Perfect for breakfast or a snack!

Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened non-dairy milk (almond, soy, or oat)
  • 1 teaspoon vanilla extract
  • 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, mash the ripe bananas until smooth.
  4. Add the granulated sugar, vegetable oil, non-dairy milk, vanilla extract, and flax egg to the mashed bananas. Stir until well combined.
  5. Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. 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 add chocolate chips, nuts, or berries to the batter for extra flavor.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://spoonsprout.com/vegan-banana-muffins-recipe/