why make this recipe
Vegan Banana Muffins are a delicious and healthy treat. They are easy to make and require simple ingredients that you might already have at home. These muffins are perfect for breakfast, snacks, or even dessert. Plus, they are dairy-free and egg-free, making them a great choice for those following a vegan diet. With the natural sweetness from ripe bananas, you won’t even miss the eggs or dairy!
how to make Vegan Banana Muffins
Ingredients:
- 3 ripe bananas (330 grams, 12 ounces, or 1⅓ cups mashed)
- ⅓ cup almond milk (or another milk)
- ¼ cup olive oil (or another vegetable oil)
- ¾ cups sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
Directions:
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners or parchment squares.
- Mix Wet Ingredients: In a bowl, mash the 3 ripe bananas. Add ⅓ cup almond milk, ¼ cup olive oil, ¾ cups sugar, and 1 tablespoon vanilla extract. Stir well with a fork.
- Add Dry Ingredients: Stir in 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 pinch salt until just combined.
- Optional Add-Ins: If you want, fold in ⅓ cup chocolate chips, ½ cup chopped nuts, or up to 2 sliced bananas.
- Scoop & Bake: Divide the batter into the muffin cups and bake for 20–23 minutes. Once done, cool them for 20 minutes in the pan, then move them to a rack. Enjoy!
how to serve Vegan Banana Muffins
You can serve these muffins warm or at room temperature. They are great on their own, or you can spread a little vegan butter or nut butter on top for extra flavor. Pair them with a cup of coffee or tea for a delightful snack.
how to store Vegan Banana Muffins
To store your Vegan Banana Muffins, let them cool completely. Place them in an airtight container at room temperature for up to three days. For longer storage, you can freeze the muffins. Just wrap each muffin tightly in plastic wrap and then place them in a freezer bag. They will last for up to three months in the freezer.
tips to make Vegan Banana Muffins
- Use very ripe bananas for the best flavor and sweetness.
- Don’t overmix the batter; mix until just combined for lighter muffins.
- Experiment with add-ins like cinnamon, dried fruit, or different types of nuts for variety.
- If you want a healthier version, you can reduce the sugar by a little or use maple syrup instead of sugar.
variation
You can make banana nut muffins by adding chopped walnuts or pecans. Alternatively, you can turn them into chocolate banana muffins by folding in cocoa powder or chocolate chips.
FAQs
Q: Can I use frozen bananas?
A: Yes, you can use frozen bananas. Just thaw them before mashing.
Q: What can I use instead of almond milk?
A: You can use any non-dairy milk like soy milk, oat milk, or coconut milk.
Q: Can I add more sugar?
A: Yes, feel free to adjust the sugar to your taste, but keep in mind that too much sugar can affect the texture.
Vegan Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Delicious and healthy vegan banana muffins that are easy to make and perfect for breakfast, snacks, or dessert.
Ingredients
- 3 ripe bananas (330 grams, 12 ounces, or 1⅓ cups mashed)
- ⅓ cup almond milk (or another milk)
- ¼ cup olive oil (or another vegetable oil)
- ¾ cup sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
Instructions
- Preheat oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
- In a bowl, mash the 3 ripe bananas and add ⅓ cup almond milk, ¼ cup olive oil, ¾ cup sugar, and 1 tablespoon vanilla extract; stir well.
- Stir in 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and a pinch of salt until just combined.
- Optional: Fold in ⅓ cup chocolate chips, ½ cup chopped nuts, or 2 sliced bananas.
- Divide batter into muffin cups and bake for 20–23 minutes. Cool for 20 minutes in the pan, then move to a rack.
Notes
Use very ripe bananas for the best flavor and sweetness. Don’t overmix the batter for lighter muffins.