Description
These Quick & Easy Vegan Banana Muffins are soft, moist, and packed with natural banana flavor. Perfect for a healthy snack or breakfast option, they are dairy-free, egg-free, and use simple pantry ingredients. You can customize them with walnuts or chocolate chips for added texture and taste.
Ingredients
Scale
Wet Ingredients
- 1 1/4 cups mashed banana (2 large or 3 small bananas)
- 1 cup non-dairy milk
- 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
Instructions
- Preheat the oven: Set your oven to 400 degrees F. Line a standard muffin pan with paper liners and spray them lightly with oil to prevent sticking.
- Mash the bananas: In a large mixing bowl, mash the bananas until smooth. Measure out 1 1/4 cups of the mashed banana to use in the recipe.
- Combine wet ingredients: To the mashed bananas, add the non-dairy milk, canola oil, sugar, apple cider vinegar, and vanilla extract. 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. Using a large spoon, stir gently until just combined. Be careful not to overmix; some small lumps are okay.
- Fold in add-ins: Gently fold in the chopped walnuts or chocolate chips, if using, to evenly distribute them in the batter.
- Fill muffin pan: Using a 1/4 cup measuring cup, fill each muffin liner almost to the top with batter. Sprinkle extra walnuts or chocolate chips on top if desired.
- Bake the muffins: Bake in the preheated oven for 24 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your vegan banana muffins fresh or store for later.
Notes
- Any type of non-dairy milk works well; unsweetened soy milk is a great choice.
- For oil substitution, you may use additional mashed banana or applesauce to reduce the fat content.
- Try using white whole wheat flour, whole wheat pastry flour, or a gluten-free flour blend to adjust the recipe for dietary preferences.
- These banana muffins freeze well. Store them in a freezer-safe bag and pull out one at a time whenever you want a quick snack.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
