Vegan Banana Bread Muffins
Soft, moist, and bursting with banana flavor, these Vegan Banana Bread Muffins are the perfect plant-based twist on a classic favorite. Made with ripe bananas, creamy almond milk, and a touch of coconut oil, these muffins achieve the ideal balance of natural sweetness and tender crumb. Infused with warm cinnamon and studded with crunchy walnuts and gooey vegan chocolate chips, every bite delivers a delightful blend of textures and flavors. Ready in just 35 minutes and baked to golden perfection, these muffins make an easy, crowd-pleasing breakfast, snack, or dessert. Whether you're vegan or simply looking for a healthier alternative, this dairy-free, egg-free recipe is sure to satisfy your cravings while keeping things wholesome.
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Ingredients
- 3 large ripe bananas
- 0.5 cup unsweetened almond milk
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup brown sugar
- 0.5 cup chopped walnuts
- 0.5 cup vegan chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners.
Step 2
In a large mixing bowl, mash the bananas with a fork until mostly smooth. You should have about 1 1/2 cups of mashed banana.
Step 3
Add the almond milk, melted coconut oil, vanilla extract, and apple cider vinegar to the bananas and mix well.
Step 4
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Step 5
Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined.
Step 6
Stir in the brown sugar, walnuts, and chocolate chips until evenly distributed in the batter.
Step 7
Spoon the batter evenly into the prepared muffin liners, filling each about 3/4 full.
Step 8
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Enjoy your vegan banana bread muffins as a delightful treat any time of the day!
Nutrition Facts
| Serving size | (1068.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2897.8 |
| Total Fat 131.2g | 0% |
| Saturated Fat 70.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2359.7mg | 0% |
| Total Carbohydrate 402.3g | 0% |
| Dietary Fiber 29.8g | 0% |
| Total Sugars 171.1g | |
| Protein 44.8g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 387.1mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 2490.9mg | 0% |
Source of Calories