Description

These Vegan Banana Muffins are soft, moist, and naturally sweetened with ripe bananas. Made entirely without animal products, they offer a delicious and wholesome treat perfect for breakfast, snacks, or dessert. Simple to prepare with common pantry ingredients, these muffins are fluffy with a tender crumb and lightly spiced with cinnamon, making them irresistibly flavorful and healthy.

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

3 ripe bananas, mashed (about 1 ½ cups)
⅓ cup brown sugar
¼ cup vegetable oil (such as canola or sunflower oil)
¼ cup unsweetened almond milk (or any plant-based milk)
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, and ground cinnamon until well combined.
Prepare wet ingredients: In another bowl, mash the ripe bananas thoroughly. Add the brown sugar, vegetable oil, almond milk, and vanilla extract, mixing well to combine all wet ingredients.
Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined, being careful not to overmix to keep the muffins tender.
Fill muffin tins: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Use very ripe bananas for the best natural sweetness and flavor.
To make gluten-free muffins, substitute the all-purpose flour with a gluten-free baking blend.
For added texture, consider folding in ½ cup chopped walnuts or vegan chocolate chips before baking.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.