Description
Easy vegan banana bread muffins made with simple ingredients. Moist, flavorful, and perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups mashed ripe bananas (about 4 medium)
- 1/3 cup coconut oil (melted)
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, mix mashed bananas, coconut oil, maple syrup, almond milk, and vanilla.
- In another bowl, whisk flour, baking soda, salt, and cinnamon.
- Combine wet and dry ingredients. Fold in walnuts if using.
- Divide batter into muffin cups. Bake for 20-25 minutes until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Notes
- Use very ripe bananas for best flavor.
- Substitute walnuts with chocolate chips for variety.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg