Vegan Banana Muffins

Fluffy, flavorful vegan muffins aren't impossible at home! These Vegan Banana Muffins will become a favorite of vegans and non-vegans alike! Bananas, walnuts and brown sugar play off one another, the flavors balancing beautifully. Whether you're hosting brunch, a play group or just making breakfast for the family, Vegan Banana Muffins are a perfect thing to serve. One enthusiastic taste tester declared, "These are better than my banana bread!"

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 138kcal

Ingredients

1 cup banana mashed (about 3 small bananas, 264g)
½ cup light brown sugar (100g)
¼ cup unsweetened non-dairy milk (60g / 60ml / 2 oz.)
2 tablespoons unsweetened applesauce (38g)
2 tablespoons vegetable oil (26g)
1 tablespoon white vinegar (15g)
1 teaspoon pure vanilla extract (6g)
1 ¼ cups all-purpose flour (150g)
1 teaspoon baking soda (8g)
¾ teaspoon baking powder (4g)
¼ teaspoon kosher salt (1g)
½ cup walnuts chopped

Instructions

Preheat the oven to 350°F. Line a muffin tin with baking cups, then spritz with nonstick cooking spray. Set aside.
In a large mixing bowl, mix the flour, baking powder, baking soda and salt together. Whisk until combined, then set aside.
In another large bowl, combine the mashed banana, sugar, non-dairy milk, oil and applesauce, vinegar and vanilla. Using a hand mixer or a whisk, beat until light and fluffy.
Sprinkle in the dry ingredients, and stir until just combined.
Add the walnuts, folding into the batter until just combined.
Using a cookie scoop or a spoon, dollop the batter into the prepared baking cups. You can use about 3 heaping tablespoons in each muffin cup to make 12 muffins here.
Bake for 15-20 minutes or until golden brown and cooked through. (An inserted toothpick should remove cleanly to tell you they’re done.)
Enjoy warm!

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