Description
These Quick & Easy Vegan Banana Muffins are moist, flavorful, and perfect for a healthy snack or breakfast. Made with ripe bananas, non-dairy milk, and simple pantry staples, they come together quickly and are vegan-friendly. Optional walnuts or chocolate chips add delightful texture and taste.
Ingredients
Scale
Wet Ingredients
- 1 1/4 cups mashed banana (2 large or 3 small bananas)
- 1 cup non-dairy milk
- 1/3 cup canola oil
- 1 cup granulated sugar
- 2 teaspoons apple cider vinegar
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
Add-ins
- 3/4 cup chopped walnuts or chocolate chips (plus more for sprinkling on top)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Line a standard muffin pan with paper liners and lightly spray them with oil to prevent sticking.
- Mash Bananas: In a large mixing bowl, mash the bananas until smooth. Measure to ensure you have about 1 1/4 cups of mashed banana for the recipe.
- Combine Wet Ingredients: Add the non-dairy milk, canola oil, granulated sugar, apple cider vinegar, and vanilla extract to the mashed bananas. Whisk together until well combined and smooth.
- Add Dry Ingredients: To the wet mixture, add the all-purpose flour. Sprinkle the baking powder and salt on top of the flour. Stir gently with a large spoon just until everything is combined—some small lumps are okay to avoid overmixing.
- Fold in Add-ins: Fold in the chopped walnuts or chocolate chips if using. This adds texture and flavor to the muffins.
- Fill Muffin Liners: Using a 1/4 cup measuring cup, scoop the batter into the prepared muffin liners, filling each almost full. Sprinkle extra walnuts or chocolate chips on top if desired.
- Bake: Bake in the preheated oven for 24 minutes or until the muffin tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Any type of non-dairy milk works here; unsweetened soy milk was used in the recipe.
- You can substitute more mashed banana or applesauce in place of the oil for a healthier variation.
- Feel free to swap all-purpose flour with white whole wheat, whole wheat pastry, or a gluten-free flour blend to make this recipe suitable for your dietary needs.
- These banana muffins freeze well. Store them in a freezer bag and pull one out whenever you want a quick snack.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
