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Vegan Banana Muffins

Delightful and fluffy vegan banana muffins, perfect for a cozy snack or breakfast, made with simple ingredients and easy to prepare.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 3 pieces ripe bananas Use overly ripe bananas for better sweetness.
  • ⅓ cup almond milk Can be substituted with any non-dairy milk.
  • ¼ cup olive oil Can be swapped for coconut oil for a different flavor.
  • ¾ cup sugar
  • 1 tablespoon vanilla extract Essential for enhancing flavor.
  • 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners or parchment squares.
  2. In a bowl, mash the 3 ripe bananas until smooth. Add almond milk, olive oil, sugar, and vanilla extract, stirring well with a fork.
  3. Gently stir in the flour, baking powder, baking soda, and a pinch of salt until just combined, avoiding overmixing.
  4. If desired, fold in chocolate chips, nuts, or sliced bananas for added flavor.
Baking
  1. Divide the batter into the muffin cups and bake for 20–23 minutes.
  2. Allow the muffins to cool in the pan for 20 minutes, then transfer to a cooling rack.

Notes

For best flavor, let the muffins sit overnight. They can be served with a sprinkle of cinnamon or a drizzle of maple syrup.