Vegan Banana Muffins
In my house bananas are our favourite fruit. We tend to buy more bananas than we can eat. We are always looking for a way to use up the bananas before they go off. Usually we make banana bread but this recipe for moist and fluffy vegan banana muffins is a great alternative. These muffins come together faster than banana bread and make a great lunch box snack.
Apart from bananas, this recipe uses a lot of basic pantry staples such as flour, sugar, baking powder and soda, oil, and vanilla extract. You can use any type of milk you choose. I use soy milk because that is what I keep on hand. Mixing the milk with apple cider vinegar will create a vegan buttermilk mixture. Using apple cider vinegar will activate the baking soda and baking powder and help the muffins rise. You will not taste the vinegar in your muffins. If you want to add a little extra flavour to your muffins you can add some ground cinnamon. A teaspoon of cinnamon would be enough.
These muffins don't last long in my house. My sister likes to eat them as they are, while I like to cut my muffins in half and smear some almond butter on them. I hope you enjoy these muffins as much as we do. If they do last longer in your house you can freeze them. They will defrost fine and it is a great way to keep them fresh if you are planning to use them as part of a meal plan.
These delicious banana muffins are moist and fluffy. A fantastic treat or a great reason to use your ripe bananas.
- 3 Ripe Medium Bananas
- 1 cup Plant-based Milk (You can use your choice of milk, I used Soy milk for these muffins.)
- 1 tbsp Apple Cider Vinegar
- 2 cups All purpose flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/2 cup Oil (I used canola oil, you can use any neutral oil you choose or you can use some melted vegan butter)
- 3/4 cup Brown Sugar
Preheat your oven to 180C.
In a bowl mix your milk and apple cider vinegar to make a vegan butter milk. Set this aside.
In a large bowl add your flour, baking soda, baking powder and sugar. Mix your dry ingredients.
Mash your bananas and add them to the bowl with your dry ingredients.
To your dry ingredients bowl add your milk and apple cider vinegar mixture, vanilla and oil. Mix to combine your wet and dry ingredients trying not to over mix. Your mixture should still be lumpy.
Grease your muffin tin or line it with muffin liners. Divide your batter between your muffin cups.
Bake your muffins at 180C for 30 minutes or until a toothpick comes out clean.
Let your muffins sit for 10 minutes and enjoy.
Storage
- Your muffins can be stored on the counter in an airtight container. They will last for 3 days on the counter.
- You can freeze your muffins for up to 3 months.
Substitutes
- Frozen Bananas - You can use frozen banana instead of fresh bananas. Let the bananas defrost and drain any excess liquid before you start mashing them.
- Sugar substitutes - I used brown sugar in this recipe, you can use white, raw or cane sugar instead of brown sugar or even use maple syrup. You can use the same measurement. The maple syrup will make it more moist and may make the mixture thinner. If you find the mixture is too thin add some more flour to help thicken the mixture.
Extras
- You can add a teaspoon of ground cinnamon if you like. The cinnamon will compliment the flavour of the banana.