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Banana Muffins (Vegan)
Muffins
Ingredients:
- 360 g (3 medium) very ripe bananas, mashed (about 300 ml / 1¼ cups mashed)
- 80 ml (⅓ cup) neutral oil (sunflower or melted coconut oil)
- 100 g (½ cup) brown sugar or coconut sugar
- 60 ml (¼ cup) non-dairy milk (oat or almond)
- 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:
- 12-cup muffin tin
- Muffin liners
- Fork or potato masher
- Whisk and spatula
- Two large mixing bowls
- Toothpick
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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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.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Banana Muffins (Vegan)
12 Muffins
Prep 10 min
Bake 22 min
Ingredients:
- 360 g (3 medium) very ripe bananas, mashed (about 300 ml / 1¼ cups mashed)
- 80 ml (⅓ cup) neutral oil (sunflower or melted coconut oil)
- 100 g (½ cup) brown sugar or coconut sugar
- 60 ml (¼ cup) non-dairy milk (oat or almond)
- 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
Features:
Soy-Free
Nut-Free
Meal Prep Friendly
Freezer Friendly
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.
