Description
These vegan banana muffins are moist, fluffy, and full of banana flavor. They use plant-based ingredients for a delicious treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ½ cup non-dairy milk (such as almond or soy milk)
- â…“ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon ground flaxseed meal mixed with 3 tablespoons water (flax egg)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate medium bowl, combine the mashed bananas, non-dairy milk, vegetable oil, vanilla extract, and the flax egg. Mix well.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas (with brown spots) for the best flavor and sweetness.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 18g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg