Description
Warm, fragrant vegan muffins filled with mashed bananas, perfect for a quick breakfast or snack.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 10 g (2 tsp) baking powder
- 5 g (1 tsp) baking soda
- 5 g (1 tsp) fine salt
- 360 g (about 3) very ripe bananas, mashed
- 80 ml (1/3 cup) neutral oil
- 240 ml (1 cup) plant-based milk
- 5 ml (1 tsp) apple cider vinegar
- 5 ml (1 tsp) vanilla extract
- Optional: 75 g (1/2 cup) chocolate chips
- Optional: 60 g (1/2 cup) walnuts
Instructions
- Preheat oven to 190°C (375°F) and prepare a muffin tin with liners.
- Mash the ripe bananas in a bowl, then add oil, plant milk, vinegar, and vanilla; mix until combined.
- In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Pour wet ingredients into dry and fold gently until just combined.
- Fill muffin tins about two-thirds full and optionally sprinkle with sliced bananas or oats.
- Bake for 18–22 minutes, until golden and a toothpick comes out clean. Cool before serving.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. Store in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg