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Vegan banana muffins: 12 joyful bites

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Whip up these delightful vegan banana muffins, a perfect treat for any day! Chloe from Finding My Sunday Flavor shares her easy recipe, swapping eggs and dairy for simple plant-based ingredients. Get ready for a burst of flavor and joy in every bite.

Ingredients

Scale
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.33 cup vegetable oil
  • 0.67 cup plant-based milk (like almond or soy)
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
  • 0.75 cup mashed ripe bananas (about 2 medium)
  • 0.5 cup granulated sugar
  • 0.25 cup packed brown sugar

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk together the vegetable oil, plant-based milk, vanilla extract, and flax egg.
  4. Add the mashed bananas and both sugars to the wet ingredients. Stir until well combined.
  5. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are okay.
  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 vegan chocolate chips or chopped nuts to the batter for extra texture and flavor.
  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

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