These moist banana muffins are free of both eggs and dairy, but are loaded with flavor.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 15 min |
| Yield: | 12 muffins |
Ingredients
- 1 1/4 cups all-purpose flour (see Cook’s Note)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 very ripe medium bananas, mashed (about 1 1/4 cups)
- 3/4 cup sugar
- 1/2 cup plain soy milk yogurt
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it’s okay if there are lumps).
- Spoon about 1/4 cup of the batter into each lined muffin cup and bake until a tester inserted in the center comes out clean, about 30 minutes. Cool the muffins in the pan on a wire rack for 30 minutes, then remove muffins from pan and transfer to a rack to cool completely. Store the muffins in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 199 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 2 g |
| Cholesterol | 1 mg |
| Sodium | 161 mg |
Reviews
I made these and they were excellent! Best vegan banana muffins I’ve made! Light and fluffy yet moist. I can’t wait to make them again! Where can I find the nutrition information, i.e. calories and protein.
Great recipe! I cut the oil significantly and also the sugar to a lesser extent. It then seemed dry so I added about a third of a very ripe mango, diced (I only had a cup of mashed bananas so this made up for it, plus added some juice). Made exactly 12 muffins.
Delicious and easy to make! It only took 25 minutes to bake.
Yummy! I used 2 bananas that were very ripe, I halved the oil and used 1 individual container of unsweetened apple sauce and one individual container of sheeps milk yogurt. I like I could sub with what I had in kitchen and it still turned out great.
Really good. First time Vegan baking and they turned out really well
Made them twice already and so good!
Dee lush us!