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.