Vegan Banana Muffins
Looking for a simple vegan banana muffin recipe? Find the perfect recipe here, whether it's gluten-free or not. Bake your own delicious muffins now!
Ingredients
- 2 cups all-purpose flour you can use whole wheat flour for a healthier twist
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar coconut sugar or brown sugar works too
- 3 ripe bananas mashed (the riper, the better—don’t be scared of the brown spots!)
- ½ cup almond milk any plant-based milk like oat or soy will do
- ¼ cup vegetable oil or melted coconut oil if you’ve got it
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or vegan chocolate chips for a little extra yum
Instructions
- Preheat your oven to 350°F. Grab a muffin tin and line it with paper liners. No liners? Just grease it lightly with some oil.
- In a big bowl, mix the flour, baking soda, salt, and sugar. Give it a quick stir so everything’s combined.
- In another bowl, mash those ripe bananas with a fork. Keep going until they’re mostly smooth—a few lumps are totally fine.
- Add the almond milk, vegetable oil, and vanilla extract to the mashed bananas. Stir it all up until it’s nice and blended.
- Pour the wet banana mix into the dry flour mix. Gently stir them together until they just come together. Don’t overmix—it makes the muffins tough!
- If you’re using walnuts or chocolate chips, toss them in now. Fold them in gently with a spoon.
- Spoon the batter into the muffin tin. Fill each cup about 3/4 full so they have room to rise.
- Pop the tin in the oven. Bake for 20-25 minutes. Check them by sticking a toothpick in the center—if it comes out clean, they’re done!
- Let the muffins cool in the tin for 5 minutes. Then move them to a wire rack to cool off completely.