Name: Vegan Banana Muffins
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Ingredients: 3 Bananas ((medium size, ripe)); 1/2 cup Almond milk ((or any plant based milk)); 1/3 cup Oil; 1/2 tsp Vanilla extract; 1 tsp Vinegar; 2 cup All purpose flour ((240 grams)); 3/4 cup Organic cane sugar; 1/2 tsp Baking Soda; 1/2 tsp Baking powder; Pinch of Salt; 3/4 cup Walnuts ((chopped))

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Indulge in the irresistible sweetness of these vegan banana muffins! Made with ripe bananas and creamy almond milk, these muffins are a delicious treat. This easy-to-follow recipe is perfect for beginner bakers and those looking for plant-based alternatives. Enjoy these muffins for breakfast, a snack, or a delightful dessert.

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These vegan banana muffins are a perfect breakfast, snack or dessert to use up any ripe bananas no one wants to eat. They are easy to make and you can add chocolate chips or nuts like walnuts and pecans.

They are soft, moist, and have a crunchy texture because of the nuts.

Ingredients

To make this easy vegan banana muffin recipe, you will need ripe bananas, ones whose skin has turned dark or has a lot of dark spots.

All-purpose flour, almond milk, sugar, oil, vanilla extract, and vinegar are used along with some baking soda and baking powder as a leavening agent. I have used chopped walnuts to make them.

Instructions

In a large mixing bowl, mash the ripe bananas with the help of a fork or a potato masher. Then add all the wet and dry ingredients in the bowl except the walnuts.

With the help of a whisk, mix all the ingredients at medium speed. Add the walnuts and fold them gently with a spatula. Pour the banana muffin batter into muffin molds lined with muffin liners to ⅔rd capacity each.

Place the muffin tray in the preheated oven at 350°F. Bake them for about 25-28 minutes at the temperature of 350°F or until they become light golden brown from the top.

You can insert a toothpick at the center of the muffin to check for doneness. If it comes out clean, banana muffins are done, or you can bake them for a few more minutes.

Substitutions

Plant-based milk - use dairy-free milk or any other plant-based milk.
Brown sugar - use brown sugar instead of cane sugar.
Nuts - use pecans instead of walnuts.

Variations

Nuts - add some chocolate chips or pecans instead to make vegan banana chocolate chip muffins.

You may also like this air fryer chocolate cupcakes and buttercream frosting recipe.

Equipment

To make the banana muffin batter, a whisk helps in mixing well. You can also use a hand blender with a whisk attachment or a hand mixer.

I have used muffin tray with paper muffin liners, however reusable silicone muffin holders with tabs can also be used instead.

Storage

Banana muffins can be stored at room temperature for 3-4 days in an airtight container.

Top tip

To check if the vegan banana muffins are done, insert a toothpick at the center of the muffin and see if it comes out clean, that means it is well cooked. Else you can bake them for a few more minutes.

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Vegan Banana Muffins