Ingredients
Scale
- 3 overripe bananas (about 1 ½ cups mashed)
- 1 ½ cups all-purpose flour
- ½ cup unsweetened almond milk (or other plant milk)
- ⅓ to ½ cup brown sugar
- ¼ cup melted coconut oil (or other neutral oil)
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- ½ tsp salt
- ½ tsp cinnamon (optional)
- ½ tsp nutmeg (optional)
- Optional add-ins: ½ cup chopped walnuts, ¾ cup vegan chocolate chips, ¾ cup blueberries, 1 tsp espresso powder, 1 tsp peanut butter per muffin for swirl
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with papers or lightly grease.
- Mash the bananas in a bowl until mostly smooth, with some texture.
- In a separate bowl, mix mashed bananas, plant milk, sugar, coconut oil, and apple cider vinegar.
- In another bowl, whisk together flour, baking soda, salt, and spices if using.
- Combine the wet and dry ingredients gently using a spatula—do not overmix.
- Fold in any add-ins like chocolate chips or walnuts.
- Let the batter rest for 5–10 minutes.
- Scoop batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure your bananas are very ripe for the best texture and sweetness. Don’t skip the vinegar—it activates the baking soda for proper rise. Letting the batter rest before baking gives the muffins an extra fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Oven
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg