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Vegan Banana Muffins

Delicious and easy-to-make vegan banana muffins that are perfect for breakfast or snacks, made with simple ingredients and no dairy or eggs.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 ripe bananas 3 ripe bananas, mashed The riper, the sweeter!
  • ⅓ cup ⅓ cup almond milk Can be swapped with oat milk or any other non-dairy milk.
  • ¼ cup ¼ cup olive oil
  • ¾ cup ¾ cup sugar
  • 1 tablespoon 1 tablespoon vanilla extract
  • 2 cups 2 cups all-purpose flour Can be substituted with whole wheat flour for denser muffins.
  • 2 teaspoons 2 teaspoons baking powder
  • 1 teaspoon 1 teaspoon baking soda
  • 1 pinch 1 pinch salt
  • ⅓ cup ⅓ cup chocolate chips (optional)
  • ½ cup ½ cup chopped nuts (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners or parchment squares.
  2. In a bowl, mash the ripe bananas until smooth. Add in almond milk, olive oil, sugar, and vanilla extract; stir well.
  3. Gently stir in flour, baking powder, baking soda, and salt until just combined.
  4. If desired, fold in chocolate chips or nuts.
  5. Divide the batter into muffin cups and bake for 20-23 minutes.
  6. Let cool for 20 minutes in the pan, then transfer to a rack. Enjoy!

Notes

Serve warm with almond butter or fruit jam. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for a week. They freeze well; reheat in the microwave when needed.