Banana muffins are a great way to use overripe bananas as breakfast snacks, snacks and desserts. The moist and vegan banana muffins are made with basic ingredients and can be incorporated into other dishes like fruits, nuts, and chocolate chips. Using our recipe as a guide, you can Mix and match your favorite add-ons to create your own version. These muffins are made with vegan butter and fruit to have as breakfast, nut butter for energy-boosting snacks, or vegan ice cream for a quick treat
Making Vegan baked goods without milk, butter, or eggs is just as satisfying and easy as using traditional recipes from the oven. These muffins are made without egg substitute and don’t need eggs. This recipe is a breeze for novice cooks, as it comes in one bowl and can be baked without much cleanup
To prepare a vegan muffin without ripe bananas, bake the unpeeled banana at 350 F for 15 to 20 minutes or until they are completely blackened. After cooling, extract the banana’s peel and mash it into the bowl
Aren’t All Sugars Vegan?
Mistaking Regular white processed sugar for vegan is a mistake as it contains animal products. The white color of the sugar is achieved by Bone char, which is also employed in the processing of brown sugar. If the white sugar you buy contains bone char, it is likely that the brown sugar of the same brand has it
The use of this product in sugar is already regulated in many countries, but it is still prevalent in processed sugars in the United States. To ensure safety, choose organic sugar with an organic label that excludes bone processing
“The vegan banana muffins were a hit, and the recipe was easily made with minimal preparation.”. I employed three large bananas and incorporated walnuts. I added demerara sugar to them as well. They were absolutely delicious! “— Diana Rattray
Ingredients
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3 to 4. Very ripe medium Bananas
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1/4. Cup Oil , or softened vegan margarine
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1. Cup Organic Granulated sugar
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2. Cups All-purpose flour
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1. Teaspoon Baking soda
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1. C Up chopped Walnuts , optional
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2. Tablespoons Demerara sugar , or any organic sugar, optional
Steps to Make It
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Preheat the oven to 350 F and line a 12-cup muffin tin with liners or by lightly greasing until golden brown. Mash everything In a large bowl and mix until mixed A maximum of four medium-sized bananas that are very ripe Cooked With a fork until smooth
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Add 1/4 cup of oil or vegan margarine And 1 cup organic granulated sugar Mix until creamy
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Put the ingredients into a separate bowl and mix thoroughly 2 cups all-purpose flour 1 teaspoon salt , and 1 teaspoon baking soda Until well mixed. Gently combine the flour and banana mixture, shaking it gently after each addition. Don’t overmix. The batter will be thick. If the batter is too dry and not adhesion-prone, add the remaining banana and process it into the mixture
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Incorporate If you are using it, gently fold in 1 cup chopped walnuts Alternatively, you can sprinkle them on top of each muffin before baking
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Carefully pour the batter into the muffin tins, filling each well with approximately 2/3 of the filled amount. If desired, add the organic sugar to the pan before baking
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Bake the muffins for about 25 minutes, or until a toothpick is visible in the center. Allow to cool off and enjoy while still warm for a few minutes. Allow to Cool completely before storing. Enjoy
How can Banana Muffins be stored and frozen in a healthy way?
Although fresh baked goods are great when stored, there are some tips to ensure the safe storage of these delectable muffins::
- Cover and Store at room temperature for two to three days
- If you’re not eating right away, refrigerate the muffins in a covered container for up to ten days. Microwave a 20 to 30 second burst before eating, which softens the texture
- If the muffins are frozen, place them in a covered container with waxed or parchment paper and freeze for up to six months. Cover them at room temperature, wrap them in foil, and bake for 10 to 15 minutes at 375 F. T o defrost quickly, microwave it For 30-40 seconds until soft and thawing
Feeling Adventurous? Try This:
To create a range of vegan muffin toppings and additional ingredients, use This straightforward recipe::
- Make it chocolate! Alternatively, substitute 1 cup of semisweet chocolate chips or carob chips with walnuts or a combination of both for the nuts
- No walnuts, no problem! Instead of using walnuts, consider adding cashews or almonds to your recipe. For individuals with allergies to tree-nuts, it is acceptable to Use pepitas or sunflower seeds in baking
- Add some zest To give a fragrant effect, Add 1 teaspoon of lemon or orange zest. Alternate between pinching some cinnamon or adding a bit of vanilla extract
- Make it fruity Add 1 cup of fresh blueberries and banana to make a breakfast muffin. You can also use 1/2 cup of your preferred granola to add crunch, or 1 cup at a time and coconut oil instead of vegetable oil for that extra kick of coconut flavour
- Oil-free An oil-free version can be made by substituting the oil with the same amount of apple sauce
- Switch up the flour To create gluten-free muffins, Use 1: 1 gluten free flour. Up to 50% of the flour can be replaced with white whole-wheat flour
- Breakfast & Brunch
- Breakfast Breads
- Breads
- Quick Breads
- American Breakfast
| Nutrition Facts (per serving) | |
|---|---|
| 217 | Calories |
| 5g | Fat |
| 42g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 217 |
| % Daily Value* | |
| Total Fat 5g | 6% |
| Saturated Fat 0g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 132mg | 6% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 2g | 6% |
| Total Sugars 22g | |
| Protein 3g | |
| Vitamin C 3mg | 17% |
| Calcium 5mg | 0% |
| Iron 1mg | 6% |
| Potassium 163mg | 3% |
| DV indicates the level of nutrient-based nutrition in a food serving that is part of Daily diet. For general nutrition advice, it is recommended to eat no more than 2,000 calories per day | |
- Banana
- Vegan muffins
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