Banana Muffins (Vegan)
Muffins
Ingredients:
- 360 g (3 medium) very ripe bananas
- 80 ml (⅓ cup) neutral oil
- 100 g (½ cup) brown sugar or coconut sugar
- 60 ml (¼ cup) non-dairy milk
- 10 ml (2 tsp) vanilla extract
- 240 g (2 cups) all-purpose flour
- 8 g (1½ tsp) baking powder
- 3 g (½ tsp) baking soda
- 3 g (½ tsp) cinnamon
- 2 g (¼ tsp) salt
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Mash the bananas until almost no lumps remain, and use the ripest, most spotted ones you have — the riper the banana, the sweeter and more moist the muffins turn out.
Instructions:
- Preheat and Prep: Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mash Bananas: In a large bowl, mash 360 g (3 ripe bananas) thoroughly with a fork until almost no lumps remain. The riper and more spotted the bananas, the sweeter and more flavorful the muffins.
- Mix Wet Ingredients: To the mashed banana, add 80 ml (⅓ cup) neutral oil, 100 g (½ cup) brown sugar, 60 ml (¼ cup) non-dairy milk, and 10 ml (2 tsp) vanilla extract. Whisk until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 240 g (2 cups) all-purpose flour, 8 g (1½ tsp) baking powder, 3 g (½ tsp) baking soda, 3 g (½ tsp) cinnamon, and 2 g (¼ tsp) salt.
- Combine: Pour the wet ingredients into the dry and fold gently with a spatula until just combined. A few streaks of flour are fine — do not overmix.
- Fill and Bake: Divide batter evenly among muffin cups, filling each about ¾ full. Bake for 20–22 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a wire rack.
Common Mistakes: Using under-ripe bananas — they must be heavily spotted or black for maximum sweetness and moisture. Overmixing — this develops gluten and results in dense, tough muffins.
Notes: No egg replacer needed — ripe banana is both the binder and the moisture source. Brown sugar adds a subtle caramel depth but white sugar or coconut sugar also work.
Storage: Room temperature for 2-3 days, fridge for up to 5 days, or freeze for up to 2 months.
Tips: Add 60 g (¼ cup) non-dairy yogurt to the wet ingredients for extra moist muffins. Fold in 85 g (½ cup) chocolate chips, walnuts, or blueberries for a variation.
Swaps: Replace all-purpose flour with whole wheat flour for a heartier muffin. Replace oil with melted vegan butter for a richer flavor.
A few ingredients do most of the work in this recipe. The neutral oil keeps the fat neutral so the other ingredients can shine. The brown sugar or coconut sugar adds moisture and a warm, caramel-like sweetness. The vanilla extract rounds out the sweetness with warm, aromatic depth. The all-purpose flour provides structure and body to the finished dish.
Banana Muffins (Vegan)
Ingredients:
- 360 g (3 medium) very ripe bananas
- 80 ml (⅓ cup) neutral oil
- 100 g (½ cup) brown sugar or coconut sugar
- 60 ml (¼ cup) non-dairy milk
- 10 ml (2 tsp) vanilla extract
- 240 g (2 cups) all-purpose flour
- 8 g (1½ tsp) baking powder
- 3 g (½ tsp) baking soda
- 3 g (½ tsp) cinnamon
- 2 g (¼ tsp) salt
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The neutral oil keeps the fat neutral so the other ingredients can shine. The brown sugar or coconut sugar adds moisture and a warm, caramel-like sweetness. The vanilla extract rounds out the sweetness with warm, aromatic depth. The all-purpose flour provides structure and body to the finished dish.
Prep:
Mash the bananas until almost no lumps remain, and use the ripest, most spotted ones you have — the riper the banana, the sweeter and more moist the muffins turn out.
Instructions:
- Preheat and Prep: Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mash Bananas: In a large bowl, mash 360 g (3 ripe bananas) thoroughly with a fork until almost no lumps remain. The riper and more spotted the bananas, the sweeter and more flavorful the muffins.
- Mix Wet Ingredients: To the mashed banana, add 80 ml (⅓ cup) neutral oil, 100 g (½ cup) brown sugar, 60 ml (¼ cup) non-dairy milk, and 10 ml (2 tsp) vanilla extract. Whisk until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 240 g (2 cups) all-purpose flour, 8 g (1½ tsp) baking powder, 3 g (½ tsp) baking soda, 3 g (½ tsp) cinnamon, and 2 g (¼ tsp) salt.
- Combine: Pour the wet ingredients into the dry and fold gently with a spatula until just combined. A few streaks of flour are fine — do not overmix.
- Fill and Bake: Divide batter evenly among muffin cups, filling each about ¾ full. Bake for 20–22 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a wire rack.
