Vegan Banana Muffins
Vegan Banana Muffins
Reasons to try Vegan Banana Muffins
These vegan banana muffins are not only delicious but also easy to make! They’re fluffy, moist, and packed with flavor. If you’re looking for a way to use up ripe bananas, this is an excellent option. Whether you enjoy them as a snack, for breakfast, or as a light dessert, these muffins are sure to please everyone.
How to make Vegan Banana Muffins
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/3 cup vegetable oil or melted coconut oil
- 1 flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water)
- 1 cup all-purpose flour
- 1 cup oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1/4 teaspoon cinnamon (optional)
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the mashed bananas, sugar, and oil until well combined.
- In a small bowl, prepare the flax egg by mixing the flaxseed meal and water. Let it sit for 5 minutes to thicken.
- Add the flax egg to the banana mixture and stir to combine.
- In another bowl, whisk the flour, oats, baking soda, baking powder, salt, and cinnamon together.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the walnuts.
- Evenly distribute the batter into the muffin tin and sprinkle some extra oats and walnuts on top for crunch.
- Bake for 18-20 minutes until a toothpick inserted comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a cooling rack.
How to serve Vegan Banana Muffins
These muffins are delightful when served warm or at room temperature. Enjoy them plain or spread a little vegan butter or nut butter on top. They pair nicely with a cup of coffee or tea, making them perfect for breakfast or an afternoon snack.
How to store Vegan Banana Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. Just wrap each muffin in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. To enjoy, thaw them at room temperature or pop them in the microwave for a few seconds.
Tips to make Vegan Banana Muffins
- Make sure your bananas are very ripe for the best flavor and sweetness.
- If you prefer, you can add chocolate chips or dried fruits like raisins for extra flavor.
- Mix gently to avoid over-mixing, which can lead to dense muffins.
Variations
You can substitute the walnuts with other nuts, like pecans, or omit them for a nut-free version. For a gluten-free option, use gluten-free flour and oats.
FAQs
Q: Can I use frozen bananas for this recipe?
A: Yes! Just thaw the bananas and drain any excess moisture before mashing.
Q: Can I substitute the sugar with another sweetener?
A: Absolutely! You can use maple syrup or agave nectar. Just adjust the liquid in the recipe accordingly.
Q: How can I make these muffins more flavorful?
A: Adding vanilla extract or a pinch of nutmeg can enhance the flavor of your muffins.
Enjoy baking your Vegan Banana Muffins!
Vegan Banana Muffins
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon (optional) Optional for added flavor.
Wet Ingredients
- 3 ripe bananas, mashed Make sure they are very ripe.
- ½ cup sugar
- ⅓ cup vegetable oil or melted coconut oil
- 1 flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) Mix flaxseed meal with water and let sit for 5 minutes.
Mix-ins
- ½ cup chopped walnuts Can be substituted or omitted.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the mashed bananas, sugar, and oil until well combined.
- In a small bowl, prepare the flax egg by mixing the flaxseed meal and water. Let it sit for 5 minutes to thicken.
- Add the flax egg to the banana mixture and stir to combine.
- In another bowl, whisk the flour, oats, baking soda, baking powder, salt, and cinnamon together.
Mixing and Baking
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the walnuts.
- Evenly distribute the batter into the muffin tin and sprinkle some extra oats and walnuts on top for crunch.
- Bake for 18-20 minutes until a toothpick inserted comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a cooling rack.
