Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup all-purpose flour (gluten-free optional)
- ½ cup organic brown sugar or coconut sugar
- ¼ cup plant-based milk (almond, soy, oat, etc.)
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional: ½ cup chopped walnuts or vegan chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly spray with vegan non-stick spray.
- In a large bowl, mash the bananas until smooth. Add plant-based milk, oil, and vanilla extract. Mix well.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Gradually add dry ingredients to wet, folding gently. If using, fold in walnuts or chocolate chips.
- Spoon batter into muffin cups, filling about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before transferring to wire racks.
Notes
- Use overripe bananas for optimal sweetness and moisture.
- Add cinnamon or nutmeg for extra flavor.
- Do not overmix to keep muffins light and fluffy.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Vegan, Plant-based
- Diet: Vegan, Dairy-Free, Egg-Free
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
