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Vegan Banana Muffins

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Deliciously moist and tender vegan banana muffins, perfect for breakfast or a snack. Easy to make and bursting with sweet banana flavor.

Ingredients

Scale
  • 3 ripe bananas (330 grams or 1⅓ cups mashed)
  • ⅓ cup (80 grams) almond milk
  • ¼ cup (55 grams) olive oil
  • ¾ cups (150 grams) sugar
  • 1 tablespoon vanilla extract
  • 2 cups (300 grams) all-purpose flour
  • 2 teaspoons (8 grams) baking powder
  • 1 teaspoon (4 grams) baking soda
  • 1 pinch salt

Instructions

  1. Preheat your oven to 350°F (180°C).
  2. Line a 12-cup muffin pan with paper liners or parchment squares.
  3. In a large bowl, mash the 3 ripe bananas until mostly smooth.
  4. Add the ⅓ cup almond milk to the mashed bananas.
  5. Add the ¼ cup olive oil to the banana mixture.
  6. Stir in the ¾ cups sugar and 1 tablespoon vanilla extract to the wet ingredients.
  7. Mix these wet ingredients well with a fork until combined.
  8. Add the 2 cups all-purpose flour to the wet ingredients.
  9. Sprinkle in the 2 teaspoons baking powder and 1 teaspoon baking soda.
  10. Add the 1 pinch of salt to the mixture.
  11. Stir the dry ingredients into the wet ingredients until just combined; do not overmix.
  12. If desired, gently fold in optional add-ins like chocolate chips or nuts.
  13. Divide the batter evenly into the prepared muffin cups.
  14. Bake for 20–23 minutes, or until golden brown and a toothpick inserted comes out clean.
  15. Allow the muffins to cool in the pan for 20 minutes.
  16. Transfer the muffins to a wire rack to cool completely before serving.

Notes

Use very ripe bananas with brown spots for the best flavor and sweetness.
Do not overmix the batter; stir only until the flour streaks disappear to keep muffins tender.
Let muffins cool in the pan for the recommended time to help them set properly.
Store leftover muffins in an airtight container at room temperature for up to 3-4 days.

Find it online: https://thecozycuppa.com/vegan-banana-muffins/