Description
Delicious plant-based banana muffins made with ripe bananas, natural sweetness, and wholesome ingredients. These quick and easy muffins have a moist, tender crumb and can be customized with nuts, spices, or fruits for a perfect breakfast or snack.
Ingredients
Scale
Main Ingredients
- 3 overripe bananas with brown spots, mashed
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon natural gelling agent
- 1/4 teaspoon salt
- 1/2 cup plant-based milk
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
Optional Additions
- Chopped walnuts or pecans (for crunch)
- 1/2 teaspoon cinnamon, nutmeg, or cardamom (for spice)
- 1/2 cup blueberries, raisins, or shredded apples (for fruit)
- 1/2 cup plant-based chocolate chips
- Substitute 1 cup of all-purpose flour with whole wheat flour for more fiber
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with paper cups or lightly grease it. Mash the ripe bananas in a large bowl until smooth but still slightly chunky for texture.
- Combine Wet Ingredients: Add plant-based milk, vegetable oil, apple cider vinegar, vanilla extract (natural), and vegetarian Worcestershire sauce (natural) to the mashed bananas. Stir together until smooth and well combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, natural gelling agent, and salt to ensure even distribution and a fluffier muffin.
- Blend the Wet and Dry Mixtures: Pour the dry ingredients into the wet mixture and gently fold until just combined. Avoid overmixing to keep the muffins tender and light.
- Fill the Muffin Tin: Divide the batter evenly into the muffin cups, filling each about two-thirds full. If desired, sprinkle chopped nuts or plant-based chocolate chips on top for added texture and flavor.
- Bake and Cool: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use bananas with plenty of brown spots for maximum natural sweetness and moisture.
- Stir the batter just enough to combine ingredients to keep muffins soft and airy.
- Ensure wet ingredients are at room temperature for smoother mixing and even baking.
- Use a toothpick or skewer to check for doneness; it should come out clean but not wet.
- Add your favorite nuts or seeds as toppings right before baking for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: banana muffins, plant-based, vegan muffins, quick breakfast, healthy snack
