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Amazing Vegan Banana Muffins: 3 Simple Swaps

Vegan banana muffins
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Whip up these delightful vegan banana muffins with ease! This recipe uses simple plant-based swaps like flaxseed for eggs and your favorite non-dairy milk for a moist and delicious treat.

Ingredients

Scale
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 ripe mashed bananas
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/4 cup unsweetened non-dairy milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5-10 minutes until it forms a gel-like consistency. This is your flax egg.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a separate medium bowl, mash the ripe bananas until smooth. Add the sugar, vegetable oil, non-dairy milk, vanilla extract, and the flax egg. Stir until well combined.
  5. Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Be careful not to overmix the batter. A few lumps are okay!
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Make sure your bananas are very ripe for the best flavor and sweetness.
  • Feel free to add chopped nuts or chocolate chips to the batter for extra texture and flavor.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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