Bakery-Style Banana Muffins
Muffins
Ingredients:
- 237 ml (1 scant cup) almond milk
- 15 ml (1 tbsp) apple cider vinegar
- 240 g (2 cups) all-purpose flour
- 100 g (½ cup) packed light brown sugar
- 100 g (½ cup) granulated sugar
- 5 g (1 tsp) baking powder
- 6 g (1 tsp) baking soda
- 2.6 g (1 tsp) ground cinnamon
- 3 g (½ tsp) salt
- 113 g (½ cup) melted vegan butter
- 5 ml (1 tsp) vanilla extract
- 360 g (3 medium) ripe bananas, mashed
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Make the vegan buttermilk first so it has time to curdle while you measure out the rest of your ingredients — 5 to 10 minutes is enough for the almond milk to slightly thicken and tang up.
Salt: Can be reduced slightly, but a small amount helps balance the sweetness — don't skip it entirely.
Sugar: The combination of brown and granulated sugar can be reduced by up to a quarter without major changes to texture, though the muffins will be less sweet and slightly less moist.
Oil/Butter: The vegan butter can be reduced slightly, but some fat is needed for the tender, bakery-style crumb — cutting it out entirely will make the muffins dry and dense.
Flour: Flour provides the structure for these muffins and can't be removed, but measure it by spooning into the cup and leveling off rather than scooping directly, which can pack in extra flour and make the muffins dense.
Instructions:
- Preheat: Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with liners.
- Make the Buttermilk: Stir together the almond milk and apple cider vinegar in a small bowl or measuring cup. Let sit for 5–10 minutes until slightly curdled — this is your vegan buttermilk.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt.
- Combine the Wet Ingredients: In a separate bowl, combine the melted vegan butter, vanilla extract, mashed bananas, and the buttermilk. Whisk until smooth.
- Add Wet to Dry: Pour the wet ingredients into the dry ingredients and fold gently until just combined — a few streaks of flour are fine. Don't overmix.
- Bake: Divide the batter evenly among the muffin cups, filling each almost to the top. Bake at 425°F for 5 minutes, then — without opening the oven — reduce the temperature to 350°F (175°C) and continue baking for about 15 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Common Mistakes: Opening the oven door during the temperature drop — this lets heat escape right when the muffins need it most to rise. Using under-ripe bananas, which won't give enough natural sweetness or moisture.
Notes: The hot start at 425°F is what gives these muffins their tall, domed bakery-style tops — don't skip it. Use the most ripe, spotted bananas you have for the best flavor and moisture.
Storage: Room temperature for 2–3 days, fridge for up to 5 days, or freeze for up to 2 months.
Swaps: Any neutral plant milk works in place of almond milk for the buttermilk. Melted coconut oil can replace the vegan butter in a pinch, though the flavor will be slightly different.
The vegan buttermilk (almond milk plus apple cider vinegar) tenderizes the crumb and reacts with the baking soda for extra lift — this is a big part of what gives these muffins their bakery-style texture. Melted vegan butter adds richness that oil alone doesn't provide. The combination of brown and granulated sugar brings both moisture and a touch of caramel depth. Mashed banana adds natural sweetness and moisture, while the high-heat oven start (not an ingredient, but just as important) is what makes the tops rise tall and domed before setting.
Bakery-Style Banana Muffins
Ingredients:
- 237 ml (1 scant cup) almond milk
- 15 ml (1 tbsp) apple cider vinegar
- 240 g (2 cups) all-purpose flour
- 100 g (½ cup) packed light brown sugar
- 100 g (½ cup) granulated sugar
- 5 g (1 tsp) baking powder
- 6 g (1 tsp) baking soda
- 2.6 g (1 tsp) ground cinnamon
- 3 g (½ tsp) salt
- 113 g (½ cup) melted vegan butter
- 5 ml (1 tsp) vanilla extract
- 360 g (3 medium) ripe bananas, mashed
Equipments:
Features:
Why These Ingredients:
The vegan buttermilk (almond milk plus apple cider vinegar) tenderizes the crumb and reacts with the baking soda for extra lift — this is a big part of what gives these muffins their bakery-style texture. Melted vegan butter adds richness that oil alone doesn't provide. The combination of brown and granulated sugar brings both moisture and a touch of caramel depth. Mashed banana adds natural sweetness and moisture, while the high-heat oven start (not an ingredient, but just as important) is what makes the tops rise tall and domed before setting.
Prep:
Make the vegan buttermilk first so it has time to curdle while you measure out the rest of your ingredients — 5 to 10 minutes is enough for the almond milk to slightly thicken and tang up.
Instructions:
- Preheat: Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with liners.
- Make the Buttermilk: Stir together the almond milk and apple cider vinegar in a small bowl or measuring cup. Let sit for 5–10 minutes until slightly curdled — this is your vegan buttermilk.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt.
- Combine the Wet Ingredients: In a separate bowl, combine the melted vegan butter, vanilla extract, mashed bananas, and the buttermilk. Whisk until smooth.
- Add Wet to Dry: Pour the wet ingredients into the dry ingredients and fold gently until just combined — a few streaks of flour are fine. Don't overmix.
- Bake: Divide the batter evenly among the muffin cups, filling each almost to the top. Bake at 425°F for 5 minutes, then — without opening the oven — reduce the temperature to 350°F (175°C) and continue baking for about 15 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
