Vegan Banana Muffins
Recipe for vegan banana muffins loaded with banana flavor and a hint of cinnamon. The muffins are whole wheat and so, so delicious.
Servings: 12 vegan banana muffins
Calories: 162kcal
Equipment
Ingredients
- 1 ¾ cup whole wheat pastry flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon (or nutmeg or cardamom or cloves, or a combination of any)
- ¼ cup avocado oil or any neutral oil
- ¼ cup applesauce
- ¾ cup sugar
- 1 tablespoon molasses (optional)
- 2 tablespoon flaxmeal (whisked with 4 tablespoon water)
- 2 big bananas (or 2 ½ small bananas, overripe, mashed, around 1 cup)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375 degrees and oil the muffin pan or line it with cupcake liners.
- Mix the flour, salt, baking soda, baking powder and nuts, if using.
- To the bowl add the oil, sugar, applesauce, molasses if using, flax eggs, bananas and vanilla extract.
- Mix with a spatula until all the wet ingredients are just moist. Do not overmix. The batter should be lumpy, like pancake batter, rather than smooth.
- Divide the batter equally among the 12 muffin tins.
- Bake for about 18 minutes or until a toothpick inserted in the middle of a muffin comes out almost dry, with a few crumbs sticking to it.
- Let cool for a couple of minutes before unmolding. They taste great warm or at room temperature.
Notes
- If you use nuts, toast them lightly first and then chop for the best flavor.
- You can use chocolate chips instead of nuts to make these even more kid-friendlier.
Nutrition
Serving: 1vegan banana muffin | Calories: 162kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 151mg | Potassium: 143mg | Fiber: 2g | Sugar: 14g | Calcium: 33mg | Iron: 1mg