Most people grew up on banana bread and banana muffins. Everyone has a grandmother or mom who whipped some sort of banana bread up with their leftover bananas for the whole family to enjoy. Nothing beats banana bread! It’s so damn comforting and I haven’t met a soul who doesn’t like it. These Vegan Banana Muffins are perfect for an on-the-go breakfast, a lunchtime snack, or to pack in your gym bag for a little fuel pre- or post-workout.
Why you’ll love this Vegan Banana Muffins recipe:
I mean, come on, who doesn’t love a good muffin? Plus the Chiquita bananas in this recipe really add that punch of banana flavor you want in your banana bread/muffins. If you need more convincing, here are some other reasons you’ll fall in love with these vegan scones:
They are easy to make
They are so delicious that I bet you can’t eat just one
They go perfectly with your morning tea or coffee
They can be perfect for when you’re on-the-go, or to throw in a lunch for a snack
I made this recipe with my friends at Chiquita because I love their bananas, and I don’t just love them, they’re the world’s most loved. For more than 100 years they’ve been producing the best bananas and delivering them around the world. You’re lying if you don’t remember growing up with Miss Chiquita in your home. Bananas themselves also have so many health benefits, and they’re a fruit that you can always, without a doubt find in your grocery store (which hey, that can be hard in Canada during the winter months). Some of those benefits are:
One of the best fruit sources for vitamin B6
One medium banana will provide you with 10% of your daily vitamin C needs
They are loaded with potassium
Can help aid digestion
They give you energy
I also love bananas for helping with muscle cramps when I’m working out!
How to make Vegan Banana Muffins
Muffins are so simple to make, and that’s why I love them. You can personalize them by throwing in your favourite extra ingredients like chocolate chips, or additional fruits or nuts, and they last all week for your snacks or breakfasts. This recipe is especially easy. Here is how you can make these at home:
1. Mix the dry ingredients
After greasing your pan, and pre-heating your oven, you’ll want to mix the dry ingredients into a bowl except for the sugar. That’ll come in a separate step!
2. Mash those bananas & mix
Next, in a different bowl, you’ll want to mash your bananas with a fork and whisk in the melted oil or butter, plus brown sugar, egg replacement, vanilla and almond milk.
3. Combine it all together
Combine together both bowls of ingredients, the dry, and the wet with the bananas and stir it all up with a spoon until it’s well combined.
4. Fill up your pan & bake
Dollop equal amounts of batter into your muffin cups and bake for around 5 minutes at 425F first, before switching to 350F for an additional 15 minutes. This will give your muffins the perfect consistency!
These vegan banana muffins are so delicious. Made with yummy bananas we love, and perfect for an on-the-go snack or breakfast.
1 cup all-purpose flour
1/2 cup almond flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 ripe banans, medium-sized, mashed
6 tbsp. melted coconut oil or vegan butter
2/3 cup brown sugar
1 egg replacement
1 tsp vanilla
2 tbsp. almond milk
Preheat your oven to 425F.
Lightly coat 10 muffin tin liners with coconut oil spray.
Into a large bowl, combine the flours, baking soda, baking powder, salt and cinnamon.
In a medium-sized bowl, mash your bananas with a fork. Whisk in the melted oil or butter, brown sugar egg replacement, vanilla and almond milk.
Add the flour mixture to banana mixture and stir with a wooden spoon to well combine. You can now dollop equal amounts of batter into 1o muffin cups. Bake for 5 minutes at 425F and then for 15 minutes at for 350F.
Cool for 5 minutes in the muffin pan and remove and cool completely on wire rack. Serve with vegan butter!