Vegan Banana Muffins
One Bowl Vegan Banana Bread Muffins. These banana muffins are incredibly moist and foolproof to make. Ready in just 30 minutes!
Equipment
Ingredients
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 3 bananas, very ripe1
- 1/2 cup unsweetened apple sauce
- 1/2 cup neutral oil
- 1 teaspoon vanilla extract
- 1/4 cup non-dairy milk2
- 1 teaspooon vinegar
- 2 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Optional Add-Ins
- 1/2 cup chopped pecans or walnuts, optional
- 1/2 cup chocolate chips, optional
Instructions
- Preheat oven to 350 degrees F. Line with muffin liners or lightly grease a muffin pan. Set aside.
- In a large bowl, beat together the sugars, bananas, oil and vanilla until very smooth.
- Add in the non-dairy milk and vinegar.
- Add in the flour, baking soda, and salt and stir until combined. If using nuts or chocolate chips, fold them in here.
- Divide the batter evenly between two muffin pans.
- Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool for 10 minutes, then remove.
Notes
- Make sure your bananas are very ripe. This recipe won't work the same with underripe bananas or bananas that aren't quite ripe enough.
- This recipe was tested with oatmilk. I prefer oatmilk as its higher carbohydrate content allows it to brown better when used in baking, similar to cow's milk.
- I know that 20 muffins is an odd number, but this banana muffin recipe also doubles as a vegan banan bread loaf. Make it the same way, and then use a loaf pan and bake for 50-60 minutes at 350.
- These are amazing on their own but my favorite way to eat them for breakfast is with a little peanut butter and honey drizzled on top.
Nutrition
Serving: 1muffinCalories: 161kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 103mgPotassium: 92mgFiber: 1gSugar: 13gVitamin A: 19IUVitamin C: 2mgCalcium: 12mgIron: 1mg