Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup plant-based milk (almond, soy, or oat milk)
- 1/3 cup maple syrup or agave nectar
- 1/4 cup coconut oil or vegetable oil
- 1 1/2 cups all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Mash the bananas in a large bowl; add plant-based milk, maple syrup, and coconut oil, stirring well.
- Mix dry ingredients—flour, baking soda, baking powder, vanilla—in a separate bowl.
- Gradually combine dry ingredients with wet mixture, stirring gently until just mixed. Fold in optional toppings.
- Line a muffin tin or grease it. Fill each cup about 3/4 full with batter.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before removing from the tin.
Notes
- Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week or freeze for up to 3 months, individually wrapped.
- Warm before serving for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast/Snacks
- Method: Baking
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 muffin (about 80g)
- Calories: 180 kcal Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg