Banana Muffin Recipe Vegan
The one thing which I bake quite often is either banana bread or banana muffins because we keep buying a lot of bananas and I intentionally let a few of them to overripe to use it for baking later. After baking the best vegan banana bread ever I did try a couple of other similar recipes but till date that recipe is the clear winner. So I stopped trying new banana bread recipes.
Banana is our all time favorite fruit. Who doesn’t like it! I especially am very fond of it because I love to bake with it and use it in smoothies too. It’s not a surprise that I have a huge collection of banana recipes in the blog here.
I have so many good baking recipes with bananas that it is becoming difficult to find other interesting recipes. I have banana bread recipe, banana muffin recipes, banana cupcake recipes. The one thing missing is banana cake recipe. Have to try it soon.
Vegan Banana Chocolate Chunk Muffins
Recently I borrowed Sweet Vegan by Emily Mainquist from the library and found a recipe for vegan banana muffins. I already have a couple of banana muffins without eggs recipes. Banana bran muffins, Nutella banana muffins, strawberry banana muffin recipe, vegan chocolate banana muffins, just to mention a few.
I was missing a vegan banana muffin recipe in the collection and was very happy to see a recipe for the same! It was a pretty simply recipe too! It is originally a vegan banana nut muffins recipe, but if you want to send it to school with kids, omit the walnuts and add chocolate chips instead.
Emily has used vegan butter substitute which I have substituted with organic, refined coconut oil. Other than that I have not made any major changes to the recipe. The only downside for me is it that it makes quite a small batch. I was able to get only 9 vegan banana muffins out of it.
Vegan Banana Walnut Muffins Or Bread
The book has a lot of other vegan baking recipes and quite a collection of gluten-free and vegan recipes too with amazing pictures.
Vegan Banana Walnut Muffins 4.9 from 10 reviews Are you looking for a recipe to bake the best vegan banana muffins? Here it is! These are so light and moist that it’s difficult to believe that it’s a vegan banana muffin recipe. Ener-G egg replacer is used as the egg substitute and it has worked perfectly.These vegan banana bread muffins are moist, delicious and so easy. You’ll also have the best smelling house on the block when you make them!
Even if these vegan banana bread muffins were not delicious (but oh wow they are), just the smell of them baking would be reason enough to make them.
Gluten Free Vegan Mini Banana Muffins • Fit Mitten Kitchen
We’re big fans of vegan banana breadaround these parts, so I knew that vegan banana bread muffins would also be a surefire hit. And they were!
These muffins are basically banana bread in muffin form. Basically? Hmm, no, make that exactly. They are exactly banana bread in muffin form.
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Vegan Banana Muffins (4 Ingredients)
Measure the flour correctly.The correct way to measure flour is to use the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively, weigh it on afood scale.
Measure the banana correctly.If you have afood scale, then you can just weigh the peeled banana to get the correct amount. If you don’t have a scale then the best way to measure would be to mash the banana and measure it out in cups. This recipe uses 1 and ½ cups mashed banana or 337g.
Mash or blend.We love blending up the banana, coconut oiland non-dairy milk in this recipe as it results in a very smooth batter and even distribution of that banana flavor. However, if you prefer not to get your blender involved, you can simply melt thecoconut oil, mash it in with your banana and add to the mixing bowl along with the non-dairy milk.
Vegan Gluten Free Banana Muffins
These vegan banana bread muffins are at their absolute best when fresh. However, they do keep pretty well for 3-4 days in an airtight container at room temperature.
If you want to keep them longer than that, then store them in the fridge (covered) for up to a week. You can then pop them in the microwave for 10-15 seconds to gently heat before serving.
These vegan banana bread muffins are moist, delicious and so easy. You’ll also have the best smelling house on the block when you make them!
Vegan Banana Cupcakes (easy & Moist)
Serving: 1 Muffin | Calories: 254 kcal | Carbohydrates: 40 g | Protein: 4.1 g | Fat: 9.4 g | Saturated Fat: 3.4 g | Sodium: 181 mg | Fiber: 2.1 g | Sugar: 19.7 g
DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @ on Instagram and hashtag #
Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.
Flourless Vegan Banana Muffins
Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.These soft and fluffy vegan banana muffins are so moist and delicious! You can make them in one bowl in just 30 minutes for the best cozy breakfast or snack.
What is better than the smell of banana muffins cooking in the oven? There is just something about these soft, fluffy muffins that defines comfort. I already have a vegan banana zucchini muffin recipe on the blog, so it's high time for a dairy-free and egg-free classic banana muffin.
Easy Vegan Chocolate Chip Banana Muffins Recipe
Vegan butter: I like using melted vegan butter for a rich muffin, but an equal amount of canola or olive oil works.
Flax egg: This is 1 tablespoon ground flax seed with 3 tablespoons water. You can also use chia seeds in place of flaxseed.
Before beginning, preheat your oven to 350 degrees F. Lightly spray a muffin tin with cooking spray or line with muffin liners.
Vegan Banana Avocado Muffins Recipe
Make a flax egg by combining 1 tablespoon ground flaxseed with three tablespoons warm water. Let this mixture rest for 5 minutes before using.
Step one: Use a potato masher or fork to mash the ripe banana in a separate bowl. It doesn't need to be completely smooth but most large pieces should be gone. Measure the mashed banana into a cup.
Step two: Combine all dry ingredients in a large mixing bowl: all purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg. Stir to combine.
Vegan Banana Apricot Muffins Recipe
Step three: Add wet ingredients to dry ingredients: mashed banana, flax egg, soy milk, melted butter, vanilla extract. . Stir until mostly cohesive. Don't overmix. It is okay if some small lumps remain.
The batter should be wet but scoopable. If it is too runny, add ¼ cup flour. If it is took dry, add 2 tablespoons soy milk.
Step four: Add ⅓ cup batter to each lightly oiled muffin tin. Cook on the middle rack at 350 degrees for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Easy Vegan Banana Muffins Recipe
I don't recommend replacing white sugar with maple syrup or any other liquid sweetener. You can add ¼ cup brown sugar in place of ¼ cup white sugar for a richer taste.
Yes! Let muffins cool to room temperature then wrap in foil or place in a freezer safe container. Freeze for up to 3 months. Let thaw completely at room temperature or reheat in the microwave or oven.
Did you try this recipe?You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in thecommentssection. I always appreciate your feedback! You can also follow along on myYouTube, Instagram, TikTok, andPinterestor sign up for mynewsletter!
Vegan Banana Muffins With Almond Apple Spread
Serving: 1 muffin Calories: 200 kcal Carbohydrates: 31 g Protein: 3 g Fat: 7 g Saturated Fat: 1 g Sodium: 196 mg Potassium: 119 mg Fiber: 1 g Sugar: 11 g Vitamin A: 64 IU Vitamin C: 3 mg Calcium: 24 mg Iron: 1 mg
Note: This recipe was updated on March 23rd, 2021. It originally used just baking soda but now
Posting Komentar untuk "Banana Muffin Recipe Vegan"