Watch your muffins, not the clock. Oven temperatures can vary so make sure to test one to make sure they are done before removing from the oven. Meanwhile, if you are making the glaze (optional) put the icing sugar in a small bowl and add one teaspoon of milk, mix well. wondering what may have happened , Â wonât put us off making again !Â. Thank you for this great recipe! So for today’s recipe I bring you easy vegan banana crumb muffins! Learn how your comment data is processed. You could add anything you want to these vegan banana crumb muffins; chopped walnuts or chocolate chips come to mind first. Thank you! // They’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs and they’re domed and springy to the touch (they’ll be more pale than golden). So grab those bananas and let’s get baking! Some small lumps are fine. This is a quick and easy muffin recipe you’re bound to love! I like to place them in a freezer bag, then I can pull one out whenever I want. I have many vegan banana muffin recipes on my blog from circa 2009, but they’re anything but light and fluffy. It’s incredibly easy to make banana muffins with no eggs or dairy products in it. Although some use oil rather than butter, they all use eggs. Next time, try spraying the liners just a little with oil. This page contains affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. Vegan Carrot Cake Muffins — If you’re looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately! amzn_assoc_asins = "1592337635,162315961X,1624140718,1607746778";
Brilliant recipe! But they’re not vegan. I popped them in one after the next. I am also STINGY and I love that you even included how much each product will cost to make the recipe! They’re a huge hit. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. (In the oven as I write this! I do not care for bananas but these are excellent; moist and light. Let cool for 5 minutes in the pan, then transfer to a cooling rack. // I used organic light spelt flour, organic cane sugar (reduced it to 1/2 cup to cut back on sugar) I also added a tsp of cider vinegar to activate the baking soda and they rose up wonderfully. No butter, no eggs, and no mixer needed. Or if you’d like, vegan banana bread or vegan banana pancakes. These banana coconut muffins are both vegetarian and vegan. Vegan Oatmeal Chocolate Chip Trail Mix Muffins — They’re hearty, sweet enough without being too sweet, and full of tons of chewy texture in every bite from the raisins and oats. Whether you're hosting brunch, a play group or just making breakfast for the family, Vegan Banana Muffins are a perfect thing to serve. Using a cooking sprayed one-tablespoon measure for a mini muffin pan or a sprayed one-quarter cup measure for a regular sized pan (or what is appropriate for your pan size). Sprinkle more walnuts/chocolate chips on top if desired. Thank you!!!! This recipe turned out excellent. I baked 24 mini banana muffins using a rounded tablespoon of batter. amzn_assoc_marketplace = "amazon";
Easy Vegan Banana Muffins. Hi, made these muffins yesterday and they are delicious, no difference in these and a non vegan muffin recipe, thank you ? Thank you, Mini muffin tin – 400 fehrees for 11 minutes. Did larger muffins so adjusted down to 375 for 25 minutes. Save my name, email, and website in this browser for the next time I comment. Tops will be domed, springy to the touch, and will be on the paler side rather than golden. No butter, no eggs, and no mixer needed. I’m particularly averse to baking and a quick search of my dessert archives will turn up only very simple no-bake sweet treats like these vegan mint chocolate truffles and these vegan crepes. Bread baking with bananas, vanilla, and coconut oil is beyond scrumptious. Enjoy! Everything is better coated in cinnamon-sugar. I’m not vegan, but many of my readers are, and some readers watch their egg consumption for health reasons. AND THEY WERE SO EASY! Let the muffins cool completely then drizzle over the glaze. Be careful not to over mix the batter, or you will end up with dense muffins instead of light and fluffy. you can add in nuts and seeds of choice. Let cool for 5 minutes, then move them to a cooling rack. Note that these vegan banana muffins bake in quite a hot oven to ensure the high heat gives these egg-less wonders as much rise and doming as possible. Sprinkle with additional walnuts or chocolate chips. These came out fabulous! Vegan Banana Muffins — These easy banana muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. You’ll be surprised how much this batter rises, and the ones that were filled more than 3/4-full ended up turning into overgrown mushrooms. I baked the mini banana muffins for about 9 minutes and the full size for 15 minutes. amzn_assoc_tracking_id = "cilanandcitro-20";
Add the non-dairy milk, oil, sugar, vinegar and vanilla to the bowl and whisk with the bananas until well combined. Nothing fussy or complicated, just awesome tasting dishes everyone loves! If it is too thick, add another teaspoon of milk. Plus, sometimes it’s nice to be able to bake vegan if you run out of eggs. These Vegan Banana Muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. These vegan muffins are fluffy, soft, light, and moist. Definitely going to be making it again for the holidays! Preheat the oven to 400 degrees F and line a standard muffin pan with liners. These did not disappoint. And I forgot to add sugar.. but they turned out so well! Then, bake until done. This are the best vegan banana muffins I ever made, thank you. Bake until they’re done. They say you should only fill them ¾ full, I fill them to the top and don’t have a problem with flat muffins, however I get 10 rather than 12 muffins. Mine stayed completely raw on the inside! Pour wet mixture over the dry, stirring until just incorporated. Cooking with pumpkin, Yield: 30-36 mini muffins, or 16-18 regular muffins, Kelapo Coconut Oil Pre-Measured Baking Sticks, Vegan Oatmeal Chocolate Chip Trail Mix Muffins, Vegan Peanut Butter Chocolate Chip Muffins, Non-dairy milk (I used unsweetened vanilla almond milk), 1 to 1 1/4 cups mashed ripe bananas (about 3 small/medium or 2 large), 1/2 cup coconut oil, melted (canola or vegetable oil could be substituted but I prefer coconut oil), 1/2 cup milk, slightly warmed (coconut, almond, soy, rice, cow’s; I used unsweetened vanilla almond milk), about 1/3 cup granulated sugar, for dipping. Set pans aside. There’s barely a hint of detectable coconut flavor in these muffins, perfect for those who aren’t as fond of coconut. Added 3 tbsp hemp seeds, 1/3 cup slivered almonds, 1/3 chocolate chunks and they turned out real yummy! Scoop it quickly into a measuring cup to make sure you have about 1 1/4 cups mashed banana, then return to the bowl. They couldn’t even tell it was vegan! They’re so easy to make and are perfect for a quick snack or breakfast to-go. In a small bowl, mash the bananas; set aside. This site uses Akismet to reduce spam. Fill the cavities between 2/3 and 3/4 full; don’t exceed 3/4 full. I didn’t make muffins as I prefer less work, so I put it in a 9×13 ceramic dish, baked at 365 for 50 minutes, and doubled the glaze. It’s way cheaper than buying it! Vegan Blueberry Muffins — These are the BEST blueberry muffins I’ve ever had, vegan or otherwise. In each case, check the equivalents listed on the packaging to see what is equal to one egg. So whip up a batch of these vegan banana crumb muffins for breakfast tomorrow or brunch on Sunday. Stir the wet ingredients into the dry and mix until just combined. I used unsweetened soy milk. Normally when people object to coconut, it’s usually shredded or flaked coconut, which are very distinct and powerful, far stronger than coconut oil. May sub white whole wheat, whole wheat pastry or a gluten free flour mix for the white flour. Measure to make sure you have about 1 1/4 cups mashed banana. If you’re out of coconut oil or still hung up about trying it, I’m sure you could substitute canola oil, although I haven’t tried it with this recipe and highly recommend coconut oil. I made vegan caramel sauce and poured it over them wile they were still warm! What you need to make your vegan banana muffins Ingredients. They’re made with almond meal to keep them gluten-free and are much heavier. Baking times will vary widely based on size of pans used, how many pans you have in the oven at once, how moist your bananas were, and how many times you open the oven door to rotate pans. These are fluffy, moist, and so easy to make! Skinny Vegan Chocolate Chip Muffins — Fast, EASY, one bowl, no mixer muffins that are on the SKINNIER side!! I have no idea if that makes sense to an experienced baker but they turned out well…. Of course, using coconut oil from a jar is just fine too. Nutritional information is provided as a courtesy and is approximate only. They’re not too light, though. It is a recipe I will put in rotation. When the oven is hot, pour the banana mixture into the flour mixture and mix until just combined. amzn_assoc_search_bar = "false";
Got a few spotty, ripe bananas? Yes, these muffins freeze exceptionally well, as most muffins do. I skipped the vinegar and it turned out yummy. The batter turned so thick toward the end. You can never have too many, right? Divide the batter between regular-sized muffin cups or mini muffin cups — either works! In a large bowl, combine flour, baking powder, 1 teaspoon cinnamon, nutmeg, optional salt, and stir to incorporate; set aside. What a hit! Thanks so much. Don’t ask me how you can get away with just one leavener in these muffins since baked goods nearly always call for two, but you can see just high they rise and how fluffy they are inside. The smell in your house while they bake is heaven-sent. The two-ingredient glaze is simply icing sugar and non-dairy milk. Stir with a large wooden spoon until just combined. Add chopped walnuts or chocolate chips. Thank you ☺️. For these eggless banana muffins, you’ll need: I used Kelapo Coconut Oil Pre-Measured Baking Sticks. Perfect for adding to school lunches or after school snacks. This post may contain affiliate links. These vegan banana muffins will keep airtight at room temperature for up to 5 days or can be frozen for up to 3 months. Mash the bananas in a bowl. Thanks Nora.Â, I made these last night. One with walnuts and the other with dark chocolate chips. Muffins will keep airtight at room temperature for up to 5 days or can be frozen for up to 3 months. Make vegan banana muffins! For the wet mixture you need ripe bananas, non dairy milk, maple syrup or sugar of choice, oil, apple sauce, vinegar and vanilla extract; For the dry ingredients, you need flour, oats, coconut. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. You can add chopped walnuts for banana walnut muffins (my personal favorite) or chocolate chips for banana chocolate chip muffins. As I’ve discussed before when baking with coconut oil, it doesn’t impart much flavor. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. This was amazing! They’re pre-measured into half-cup portions and scored the way butter is, which is so handy for baking.