|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Banana muffins are an ideal use of overripe bananas and are great for breakfast, snacks, or even dessert. These vegan banana muffins are egg and butter free, with the bananas acting as a binder, and create a moist, fluffy muffin. Calling for just six ingredients, most of which you probably have in your pantry, these muffins are quick to put together and bake. Feel free to add some chopped walnuts for a crunchy texture.
You'll need three large bananas or four smaller ones. The batter is meant to be thick, but if it's too thick to stir properly, add another mashed banana. Since you don't need eggs or even egg replacer, this recipe is perfect for anyone new to vegan baking. Try them warm from the oven with a slathering of vegan butter or wait until they're cool and enjoy any time of day.
Click Play to See This Easy Vegan Banana Muffins Recipe Come Together
Gather the ingredients.
Preheat the oven to 350 F and prepare a 12-cup muffin tin either with liners or by lightly coating it with nonstick spray.
In a large bowl, mash the bananas with a fork until soft.
Add the oil or vegan margarine and sugar; mix until creamy.
In a separate bowl, combine the flour, salt, and baking soda until well mixed. Add the flour mixture to the banana mixture, stirring gently just to combine. Don't overmix. The batter will be thick.
If you're using the walnuts, now is the time to gently fold them in. Alternatively, you can sprinkle them on top of each individual muffin before baking.
Carefully spoon the batter into the muffin tins, filling each well about 2/3 full. If desired, sprinkle the organic sugar on top just before baking.
Bake the muffins for about 25 minutes or until a toothpick comes out clean. Let cool a few minutes and enjoy while still warm or cool completely for longer storage.
How to Store and Freeze
- While most baked goods are at their best when fresh, these muffins can be stored at room temperature in a covered container for 2 to 3 days and still be quite tasty.
- For storing up to 1 week, place the muffins in a covered container in the refrigerator. The texture will harden, but you can revive them by heating in a microwave for 20 to 30 seconds.
- For longer storage, place the muffins in layers separated by waxed or parchment paper in a covered container and freeze for up to 6 months. Thaw them at room temperature in the covered container or wrap them in foil and heat in a 375 F oven for about 10 to 15 minutes. Or remove one at a time and defrost in the microwave.
- Make sure to use only organic granulated sugar or beet sugar to ensure the muffin is vegan.
- If you don't have ripe bananas, you can ripen them using your oven. Put the unpeeled bananas on a foil-lined baking sheet and bake at 350 F for 15 to 20 minutes, or until the bananas are completely blackened. Let them cool, scoop the banana from the peel, and mash.
- Add a handful of vegan chocolate or carob chips.
- Swap up to half of the flour with white whole-wheat flour.
- Add a few pinches of cinnamon or a little vanilla extract.
- For an attractive topping, toss 3 to 4 tablespoons of chopped walnuts with about 3 tablespoons of cinnamon sugar; sprinkle over the unbaked muffins and bake as directed.