Vegan Banana Muffins Recipe
This is possibly the best vegan muffins you could ever try, this is not just the best vegan banana muffins, but of all vegan muffins you'll get to make, you will enjoy this more than any other. The feeling alone is a lot to die for. I crafted this recipe to be quick and easy to be ready in about 30 minutes.
Equipment
- Mixing bowls (1 large, 1 medium)
- Fork or potato masher
- Whisk
- Measuring cups and spoons
- Muffin tin 12-count
- Paper liners or non-stick spray
- Cooling rack
Ingredients
- 3 medium ripe bananas about 1 ¼ cups mashed
- ½ cup coconut sugar or brown sugar
- ⅓ cup melted coconut oil or any neutral oil
- 1 tsp vanilla extract
- ¼ cup unsweetened vegan milk almond, soy, or oat
- 1 ½ cups all-purpose flour or whole wheat for a healthier option
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon this is optional for flavor
- ¼ tsp salt
Optional Add-ins:
- ½ cup vegan chocolate chips or chopped walnuts
Instructions
Preheat oven:
- Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with paper liners or lightly grease it.
Mash bananas:
- In a large mixing bowl, mash the ripe bananas until smooth.
Mix wet ingredients:
- Stir in the coconut sugar, melted coconut oil, vanilla extract, and plant-based milk until well combined.
Combine dry ingredients:
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Mix wet & dry:
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Add mix-ins:
- If using chocolate chips or walnuts, fold them in at this stage.
Fill muffin tin:
- Divide the batter evenly among the 12 muffin cups (about ¾ full).
Bake:
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool & serve:
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.