Description
Warm, fragrant, and studded with caramelized banana, these moist vegan banana muffins are quick and easy to make.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 150 g (3/4 cup packed) light brown sugar
- 2 tsp (8 g) baking powder
- 1 tsp (4 g) baking soda
- 1/2 tsp (3 g) salt
- 1/2 tsp ground cinnamon (optional)
- 360 g (about 3 medium) ripe bananas, mashed
- 80 ml (1/3 cup) neutral oil (canola, sunflower, or light olive)
- 60 ml (1/4 cup) unsweetened applesauce
- 240 ml (1 cup) plant milk (soy or almond)
- 1 tbsp (15 ml) apple cider vinegar
- 2 tsp (10 ml) vanilla extract
- Optional add-ins: 75 g (1/2 cup) chopped walnuts, 75 g (1/2 cup) vegan chocolate chips, or 60 g (1/3 cup) shredded coconut
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with liners.
- In a bowl, mash ripe bananas, then whisk in oil, applesauce, plant milk mixed with vinegar, and vanilla.
- In a separate bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Fold the wet mixture into the dry until just combined; add optional add-ins if using.
- Spoon batter into the muffin tin, filling each cup about 3/4 full. Bake for 18–22 minutes.
- Let 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. Avoid overmixing the batter to prevent dense muffins.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2.5g
- Protein: 3.1g
- Cholesterol: 0mg