Description
These Vegan Banana Muffins are moist, fluffy, and naturally sweetened with ripe bananas. A perfect plant-based option for breakfast, snacks, or dessert.
Ingredients
3 ripe bananas (about 1 1/4 cups mashed)
1/2 cup brown sugar
1/4 cup vegetable oil or melted coconut oil
1/4 cup plant-based milk (almond, soy, or oat)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup chopped walnuts or vegan chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners or lightly grease it.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add brown sugar, oil, plant-based milk, and vanilla extract to the mashed bananas and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Fold in the chopped walnuts or vegan chocolate chips if using.
- Divide the batter evenly among 12 muffin cups.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and moisture.
Swap brown sugar with maple syrup or coconut sugar for variety.
Half whole wheat flour can be used for more fiber.
Add-ins like blueberries, dried cranberries, or a pinch of nutmeg can enhance the flavor.
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
