Vegan Banana Muffins Recipes

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VEGAN BANANA MUFFINS



Vegan Banana Muffins image

These moist banana muffins are free of both eggs and dairy, but are loaded with flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 12 muffins

Number Of Ingredients 8

1 1/4 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 very ripe medium bananas, mashed (about 1 1/4 cups)
3/4 cup sugar
1/2 cup plain soy milk yogurt
1/2 cup vegetable oil
1 teaspoon pure vanilla extract

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's okay if there are lumps).
  • Spoon about 1/4 cup of the batter into each lined muffin cup and bake until a tester inserted in the center comes out clean, about 30 minutes. Cool the muffins in the pan on a wire rack for 30 minutes, then remove muffins from pan and transfer to a rack to cool completely. Store the muffins in an airtight container at room temperature for up to 5 days.

VEGAN BANANA MUFFINS



Vegan Banana Muffins image

These vegan banana muffins are soft, fluffy and perfectly moist with a gorgeous bakery-style domed top. Packed with banana flavor and ideal for breakfast or dessert.

Provided by Alison Andrews

Categories     Breakfast     Dessert

Time 40m

Number Of Ingredients 14

2 cups All Purpose Flour ((250g))
1/2 cup Light Brown Sugar ((100g))
1/2 cup White Granulated Sugar ((100g))
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 teaspoon Salt
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/2 cup Vegan Buttermilk
1 1/3 cups Mashed Ripe Banana ((300g) about 3 Medium Ripe Bananas*)
1/4 cup Coconut Oil ((60ml) Melted)
2 Tablespoons Applesauce
1 teaspoon Vanilla Extract
1 cup Walnuts ((100g) Chopped, plus more to add on top)

Steps:

  • Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Set aside.
  • Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
  • Prepare the vegan buttermilk by adding 1/2 Tbsp of lemon juice to a measuring cup and then adding in soy milk up to the 1/2 cup (120ml) line. Let it curdle.
  • Add the vegan buttermilk, mashed banana, melted coconut oil, applesauce and vanilla extract to the mixing bowl and mix into a thick batter.
  • Add the chopped walnuts and stir in.
  • Divide the batter evenly between the muffin partitions and add some more chopped walnuts on top.
  • Place into the oven and bake for 22-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
  • Transfer the muffins to a wire cooling rack to cool and then enjoy!

Nutrition Facts : ServingSize 1 Muffin, Calories 275 kcal, Sugar 20 g, Sodium 209 mg, Fat 11.5 g, SaturatedFat 4.4 g, Carbohydrate 40.4 g, Fiber 2.1 g, Protein 4.2 g

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

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

VEGAN BANANA MUFFINS



Vegan Banana Muffins image

These flavorful muffins are a healthy and delicious family favorite! A variation on this recipe is to add 1/2 cup semi-sweet chocolate chips before baking.

Provided by gourmet1

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

4 ripe bananas
1/2 cup brown sugar or 1/2 cup pure maple syrup
1/2 cup vegetable oil
1 teaspoon cinnamon
1 teaspoon cardamom powder
3/4 teaspoon salt
1 cup whole wheat flour
1 1/2 cups white flour
1 teaspoon baking powder
1 teaspoon baking soda

Steps:

  • Preheat oven to 350°F
  • Grease or place cups in tin for 12 muffins.
  • Mash bananas in a bowl.
  • Add oil, sugar or maple syrup, salt, cinnamon and cardamon and mix.
  • Add flours, baking powder and baking soda and mix.
  • Spoon into muffin tins and bake for 20-25 minutes until muffins are done and slightly browned on top.

Nutrition Facts : Calories 242.3, Fat 9.6, SaturatedFat 1.3, Sodium 284, Carbohydrate 37.5, Fiber 2.7, Sugar 13.8, Protein 3.4

VEGAN BANANA CUPCAKES



Vegan banana cupcakes image

Rustle up these easy banana cupcakes for an afternoon treat. Dairy- and egg-free, they're perfect for anyone following a vegan diet

Provided by Liberty Mendez

Categories     Afternoon tea, Treat

Time 35m

Yield Makes 10-12

Number Of Ingredients 9

2 large bananas (about 225g), blackened and peeled
50ml vegetable or sunflower oil
65g light brown sugar
150g plain flour
2 tsp baking powder
2 tsp cinnamon
50g dried fruit and seed mix
2 tbsp oats
2 tbsp mixed seeds

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined.
  • Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.
  • Line a cupcake tray with 10-12 cupcake cases (the amount you need will depend on how big the bananas are) and fill them ¾ full of the mixture. Sprinkle with the oats and mixed seeds.
  • Bake for 25 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool on a wire rack.

Nutrition Facts : Calories 159 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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