Vegan Banana Muffins
Serves 12
These vegan banana muffins are soft, tender, and full of spiced banana flavor. I like to make a double batch and freeze the extras to have on hand for quick breakfasts or snacks.
Ingredients
- ¼ cup ground flaxseed
- ¼ cup warm water
- 1¾ cups all-purpose flour*
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup mashed ripe banana, about 2 large bananas
- ⅔ cup almond milk
- ⅓ cup maple syrup, or brown sugar
- ⅓ cup neutral oil, or olive oil, plus more for the pan
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ cup vegan chocolate chips, optional
Instructions
- Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, whisk together the mashed banana, almond milk, maple syrup, oil, apple cider vinegar, and vanilla. Stir in the flaxseed mixture.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Fold in the chocolate chips, if using. Use a ⅓ cup measuring scoop to evenly divide the batter into the muffin tin.
- Bake for 18 to 22 minutes, or until a toothpick comes out almost clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
*Other flour options: Whole wheat pastry flour works well in this recipe too. You can also use a mix of white flour and regular whole wheat flour.