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Vegan Banana Muffins

Vegan Banana Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 cup (100 g) packed light brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large very ripe bananas, mashed (about 1 1/4 cups)
  • 1/3 cup (80 ml) vegetable oil or melted coconut oil
  • 1/4 cup (60 ml) unsweetened plant milk
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin. In a large bowl, mash bananas, then whisk in brown sugar, oil, plant milk, vanilla, and vinegar until smooth.
  2. Add flour, baking powder, baking soda, and salt on top. Stir with a spatula just until no dry streaks remain.
  3. Divide batter among muffin cups, filling each three-quarters full.
  4. Bake 18 to 22 minutes until a toothpick comes out with moist crumbs and tops are golden.
  5. Cool in the tin 5 minutes, then transfer to a wire rack. Cool at least 10 more minutes before serving.

Notes

Let the muffins cool in the pan for 5 minutes before moving them, or they may break. They taste best the day they’re baked but keep well stored airtight for up to 5 days.