Vegan Classic Banana Muffins
Elevate your baking game with these Vegan Classic Banana Muffins—a perfect blend of wholesome ingredients and irresistible flavor! Soft, moist, and naturally sweetened with ripe bananas, these muffins are packed with cozy notes of cinnamon and a touch of vanilla. This easy, dairy-free recipe uses pantry staples like all-purpose flour, almond milk, and melted coconut oil, while a balance of granulated and brown sugar ensures just the right amount of sweetness. Ready in just 35 minutes, these muffins are ideal for breakfast, snack time, or dessert. Serve them plain, or pair with vegan butter or nut butter for an extra delicious treat. Whether you're vegan or simply looking to enjoy a dairy-free alternative, these banana muffins are guaranteed to be a crowd-pleaser! Perfect for search terms like "easy vegan banana muffins," "dairy-free baking recipes," and "healthy banana muffin ideas."
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Unsweetened almond milk
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, mash the ripe bananas until smooth. It's fine to have some small lumps.
Add the granulated sugar, brown sugar, almond milk, melted coconut oil, and vanilla extract to the mashed bananas. Mix until well combined.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be lumpy.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Enjoy your vegan banana muffins plain, or spread with a bit of vegan butter or nut butter for extra flavor!
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 371.6 g | 135% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 185.9 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 313 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1763 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
