I got this recipe from my sister. It is extremely rich and indulgent, and it tastes especially good when it is toasted and topped with some salted butter or even cream cheese.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 3 cups all-purpose flour
- 1 cup white sugar
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 cups mashed ripe bananas
- 1 cup canola oil
- 1 cup coconut milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; stir banana mixture into flour mixture until just combined. Divide batter among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes.
Reviews
This are the most amazing muffins — so easy and no matter how many alterations I make they always come out perfect. I sub 1/2 cup buckwheat and 1/2 cup flaxseed meal for one of the cups of flour, use coconut sugar for the white sugar, use avocado oil instead of canola (’cause it’s made in a laboratory, ew!) and either add chocolate chips or cranberries, and they are always just right. They definitely make more than 12 — if you do 12 they are quite large.
My husband loves these. They are easy to make. Thank you for sharing this recipe. (Aloha from Hawaii.)
I made this recipe using some modifications based on the comments and what I had on hand / my preferences. With my changes, it really is a different recipe, but the original recipe was great as a base and helped me to create delicious muffins without butter (which was the goal – I’m completely out!). -subbed canola oil for 1/2 cup unsweetened apple sauce and 1/2 cup melted coconut oil -cut white sugar down to 1/2 cup -subbed coconut milk for oat milk -added chocolate chips (to only half the batter) -omitted cinnamon and nutmeg The muffins rose beautifully and were plenty sweet without the extra sugar (even those without chocolate chips!). I ended up with 12 regular sized muffins and 24 mini muffins. I baked them for about 25 minutes and they were perfect.
I have been making these muffins for a year now. They are absolutely the BEST banana bread recipe I have ever tried! I don’t measure the bananas- usually have about 5 on hand to use, I use the refrigerated coconut milk (not sure if that makes any difference), and I add a couple of handfuls of chopped nuts. It usually makes 2 dozen muffins. When I take them places, I am asked for the recipe! You can also make mini muffins (great for baby showers, etc.)- cook for 18 minutes. Thank you for a fabulous recipe!
So, so good! I did 1 cup total sugar (1/2 white, 1/2 brown), used 3 bananas and subbed the oil for unsweetened applesauce. Also added chopped walnuts. Delish!!! Made about 18 muffins.
New family favorite. I reduced the white sugar to 1/2 cup.
This is a great base recipe, but as others have said it has WAY too much sugar and oil. I used half a cup of rapadura sugar and a teaspoon of stevia, and substituted half a cup of sunflower oil and half a cup of whatever non-dairy milk I had and and they were plenty sweet and moist enough. I also add things like rhubarb, or carob nibs or walnuts. On the issue of bone char, sugar isn’t refined this way in Australia so we have no issue regarding whether sugar is vegan or not. I
I did what one other reviewer did and replaced the canola oil with 1/2 cup applesauce and 1/2 cup coconut oil. if you do this be sure to melt the oil after you measure it was pretty hard to stir. also ran out of brown sugar so i added about 1tbsp molasses to 1/2 cup white sugar. they took about 26 minutes to bake and i ended up with 20 perfectly baked muffins.
The muffins came out beautiful and delicious! I exchanged the coconut milk for soy milk and put in a cup of chocolate chips
Easy peasy, always a winner
I have made these so many times I’ve lost count. I use whole wheat flour, 3 bananas, 1/2 cup of cane sugar and 1/2 cup of brown sugar and always add nearly a cup of crushed walnuts. They rise up nicely and the recipe yields 24 muffins. Easily a five star recipe!
Great muffin recipe and one I’ll definitely be using from now on. I would use less sugar personally as they are quite sweet following the recipe. I added some allergen free chocolate chips for the kids and they loved the addition.
I actually cut this recipe in half and added walnuts to make a banana nut bread. It was phenomenal. I’ve made it several times and the entire family lives it.
They were ok. Not great or even good. The texture was good. Maybe better without the nutmeg. I like more of a simple banana muffin taste. But made 24 muffins not 12
I made this recipe since I have sensitivities to dairy and egg. Finding any recipe that actually tastes good and follows that diet is rare, but golly, what a surprise!! I LOVE this recipe!!! So moist, delicious, and filling! Thank you for sharing such a perfect recipe!!!
This is a great recipe! I need it to be vegan for me (food allergies) but my family thinks they are great. Highly recommend
Hi I made this recipe and it is simple and easy to make, my youngest son have alot of food allergies and is great to be able to find this kind of recipes like this one and we all in my house are able to eat them, thank you so much for sharing!!!
Easy and fabulous! My first time baking a vegan recipe and it turned out perfectly.
I’ve made these several times for my family. To die for!! Since this muffin tastes deliciously of nutmeg, you can put a dollop of whipped topping on top and pretend it’s your Thanksgiving pie. All I changed was that I substituted almond milk for coconut milk.
Easy, but I would use a bit less white sugar.
Delicious recipe! I changed it just a bit to add extra fiber and protein by using 2 1/2cups flour, 1/2cup ground flax seed meal and added 2 Tablespoons Chia seeds. My family loved it!