Vegan Banana Muffins
Vegan banana muffins, so fluffy and delicious. I absolutely love to have them for breakfast or as a snack, and they're ready in 30 minutes.
Servings: 15 muffins
Calories: 206kcal
Ingredients
- ½ cup unsweetened plant milk I used soy milk
- 2 tablespoon apple cider vinegar
- 1 and ¾ cup all-purpose flour
- ¾ cup granulated sugar
- 2 and ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 and ⅓ cups mashed ripe bananas about 3 medium ones
- ⅓ cup oil I used canola oil
- 1 teaspoon vanilla extract
- ¾ cup vegan chocolate chips optional
Instructions
- Preheat the oven to 400ºF or 200ºC and line a standard muffin tin with 12-15 paper liners.
- Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
- In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, baking soda, baking powder, cinnamon, and salt) and mix until well combined.
- Add the mashed bananas, oil, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
- Add the vegan chocolate chips and stir again until well combined. Omit this step if you don’t want to add the chocolate chips.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 20 to 30 minutes or until golden brown and a toothpick comes out clean.
- Remove from the oven and let them cool completely on a cooling rack.
- Serve your vegan banana muffins immediately.
- Keep the leftovers in an airtight container at room temperature for up to 5 days. You can also freeze the muffins for up to 2 months. To thaw, just pull the muffins from the freezer and let them thaw at room temperature for several hours.
Notes
- You could also use vegan butter instead of oil to make this banana muffin recipe or just use any type of oil you want.
- Feel free to customize your vegan banana muffins with any type of unsweetened plant milk.
- Make sure the sugar you’re using is vegan.
- You could substitute the apple cider vinegar with some lemon juice.
- I’ve never made these vegan muffins using a different type of flour myself, but it would probably work. Feel free to use a gluten-free flour blend, but keep in mind that you may need to adjust the amount of it.
- Salt is optional, but it enhances the flavor of the vegan banana muffins.
Nutrition
Serving: 1muffin | Calories: 206kcal | Carbohydrates: 32.6g | Protein: 2.6g | Fat: 7.7g | Saturated Fat: 1.6g | Sodium: 50mg | Fiber: 1.7g | Sugar: 18.1g