Best Vegan Banana Muffins Egg Dairy And Nut Free Recipes

VEGAN BANANA MUFFINS

Vegan Banana Muffins image

You can't tell at all that these muffins don't have any dairy or eggs. They are moist and yummy. My kids and husband polish them off as soon as they are out of the oven!

Provided by MIEKO1

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon salt
2 cups mashed ripe bananas
1 cup canola oil
1 cup coconut milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.2 g, Fat 23.2 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 5.1 g, Sodium 386 mg, Sugar 30.3 g

EGG FREE BANANA MUFFINS (ADAPTABLE FOR VEGAN, GF)

Egg Free Banana Muffins (adaptable for vegan, GF) image

Light, fluffy and delicious Egg Free Banana Muffins that will satisfy any muffin craving. This recipe for eggless banana muffins can be adapted to suit common food allergies - egg free, dairy free, gluten free, and low sugar. Or make these muffins without eggs if you are caught without eggs for your usual recipe.

Provided by The Worktop

Categories Breads and Muffins Breakfast Muffins

Time 40m

Number Of Ingredients 14

Ingredients

3 medium ripe bananas (- mashed)
1/2 cup milk ((use milk alternative for vegan))
1/4 cup cooking oil ((coconut oil, or any light cooking oil is fine - sunflower, canola, rice bran))
2 teaspoons quality vanilla extract
1/4-1 cup brown sugar
1 1/4 cups golden wheat flour ((you can also use all-purpose white flour or whole wheat flour) (See notes for GF))
1/2 cup quick cooking oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 pinch salt
1 tablespoon vinegar ((I prefer apple cider vinegar, but any vinegar will do. You can also use lemon juice.))
1 tablespoon quick cooking oats
1 tablespoon turbinado sugar

Steps:

Preheat oven to 350°F / 175°C. Line or lightly grease a standard 12-hole muffin tin.
In a medium bowl, mix together the mashed bananas, milk, cooking oil, vanilla extract and brown sugar. You can mix this by hand, or use a hand mixer on low speed. I usually use a hand mixer since I find that it quickly will mash/puree a ripe banana.
In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the vinegar.
Divide batter evenly among the muffin cups. Top the muffins with the oats and turbinado sugar.
Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25-30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Transfer muffins onto a rack and let cool completely.

Nutrition Facts : Calories 147 kcal, Carbohydrate 23 g, Protein 2 g, Fat 5 g, Cholesterol 1 mg, Sodium 60 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving