Description
Delicious and healthy Vegan Banana Muffins made with ripe bananas, perfect for breakfast, snacks, or dessert.
Ingredients
- 3 ripe bananas (330 grams, 12 ounces, or 1⅓ cups mashed)
- ⅓ cup almond milk (or another milk)
- ¼ cup olive oil (or another vegetable oil)
- ¾ cups sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- Mash the bananas in a large bowl and mix in the almond milk, olive oil, sugar, and vanilla extract until well combined.
- Slowly add the flour, baking powder, baking soda, and salt. Mix until just combined.
- If desired, fold in chocolate chips, nuts, or sliced bananas.
- Divide the batter into the muffin cups and bake for 20-23 minutes, until a toothpick comes out clean.
- Let cool in the pan for 20 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for a week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegan