Description
Enjoy these moist and delicious vegan banana muffins, perfect for a sweet breakfast or snack. This recipe uses simple plant-based swaps for a delightful treat everyone can enjoy.
Ingredients
Scale
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup unsweetened non-dairy milk (almond, soy, or oat)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5-10 minutes to thicken, creating a flax egg.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate medium bowl, mash the ripe bananas until smooth.
- Add the sugar, vegetable oil, non-dairy milk, vanilla extract, and the flax egg to the mashed bananas. Stir until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your bananas are very ripe for the best flavor and sweetness.
- Do not overmix the batter, as this can result in tough muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 180-200
- Sugar: Approx. 12-15g
- Sodium: Approx. 150-200mg
- Fat: Approx. 7-9g
- Saturated Fat: Approx. 1-2g
- Unsaturated Fat: Approx. 5-7g
- Trans Fat: 0g
- Carbohydrates: Approx. 28-32g
- Fiber: Approx. 2-3g
- Protein: Approx. 2-3g
- Cholesterol: 0mg