Description
Delicious and moist Quick & Easy Vegan Banana Muffins made with ripe bananas, non-dairy milk, and wholesome ingredients. Perfect for a healthy snack or breakfast treat, these muffins are simple to prepare and customizable with walnuts or chocolate chips.
Ingredients
Scale
Wet Ingredients
- 1 1/4 cups mashed banana (2 large or 3 small bananas)
- 1 cup non-dairy milk (unsweetened soy milk recommended)
- 1/3 cup canola oil
- 1 cup granulated sugar
- 2 teaspoons apple cider vinegar
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
Add-ins
- 3/4 cup chopped walnuts or chocolate chips, plus more for sprinkling on top (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and lightly spray them with oil to prevent sticking.
- Mash Bananas: In a large mixing bowl, mash the bananas until smooth. Make sure you have about 1 1/4 cups mashed banana for the recipe.
- Combine Wet Ingredients: Add the non-dairy milk, canola oil, granulated sugar, apple cider vinegar, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
- Add Dry Ingredients: Add the all-purpose flour to the wet mixture. Sprinkle the baking powder and salt over the flour. Stir gently with a large spoon until just combined, being careful not to overmix; some small lumps are okay.
- Fold in Add-ins: Fold in the chopped walnuts or chocolate chips if using. This adds texture and flavor to the muffins.
- Fill Muffin Cups: Using a 1/4 cup measuring cup, fill each muffin liner almost full with batter. Sprinkle additional walnuts or chocolate chips on top if desired.
- Bake: Bake the muffins for 24 minutes until golden on top and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature.
Notes
- Any non-dairy milk works well; unsweetened soy milk is preferred for creaminess.
- You can substitute more mashed banana or applesauce for the oil to reduce fat content.
- For a healthier option, substitute white whole wheat, whole wheat pastry, or a gluten-free flour blend for all-purpose flour.
- Banana muffins freeze well; store in a freezer bag and thaw when ready to enjoy.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
