Vegan Banana Muffins
These delightful vegan banana muffins are incredibly quick and easy to make in just one bowl. They are perfect for a weekend breakfast, offering a light, fluffy texture and rich banana flavor. Enhance them with chopped walnuts or chocolate chips for an extra treat.
Price per Serving
Instructions
- 1
Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with [oil spray].
- 2
Mash the mashed banana (1.25 cup) in a large mixing bowl.
- 3
Add the non-dairy milk (1 cup), canola oil (0.33 cup), granulated sugar (1 cup), apple cider vinegar (2 teaspoon) and vanilla (1 tablespoon) to the bowl and whisk with the mashed banana (1.25 cup) until well combined.
- 4
To the wet mixture, add the all purpose flour (2.25 cup), then sprinkle the baking powder (1 tablespoon) and salt (0.75 teaspoon) on top of the all purpose flour (2.25 cup). Stir to mix with a large spoon until just combined; be careful not to over mix. Some small lumps are fine.
- 5
Fold in chopped walnuts or chocolate chips (0.75 cup), if using. Using a 0.25 cup measuring cup, add batter to the liners in the pan almost all the way full. Sprinkle more [chopped walnuts or chocolate chips] on top if desired.
- 6
Bake for 20-24 minutes, until golden on top and a toothpick comes out clean. Let cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy!
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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