Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana Muffins

Banana Muffins

  • Author: Eric
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

Warm, soft, and sweet Banana Muffins made with ripe bananas and simple plant-based ingredients. These moist and fluffy muffins are perfect for breakfast, snacks, or a light dessert. Easy to prepare with common pantry staples, they offer natural sweetness and a comforting homemade charm for any time of day.

Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas, mashed
  • 1/3 cup plant-based oil
  • 1 cup plant-based milk
  • 1/2 cup brown sugar (natural)
  • 1 tsp vanilla extract (natural)

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon (natural)
  • 1/4 tsp salt

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. Mash the ripe bananas in a bowl until smooth, with no large lumps remaining for an even texture.
  2. Mix Wet Ingredients: In a large bowl, whisk together plant-based milk, plant-based oil, brown sugar (natural), and vanilla extract (natural). Slowly add the mashed bananas, stirring gently to combine all wet ingredients thoroughly.
  3. Combine Dry Ingredients: In a separate bowl, sift or whisk together all-purpose flour, baking powder, baking soda, cinnamon (natural), and salt to blend them evenly. This ensures proper rising and even flavor distribution.
  4. Blend Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet bowl, folding everything together with a spatula. Stir just until no flour streaks remain, avoiding overmixing to keep muffins soft and tender.
  5. Fill Muffin Tin and Bake: Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool and Enjoy: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to prevent sogginess and maintain a delightful crumb.

Notes

  • Use very ripe bananas for best sweetness and moisture.
  • Do not overmix the batter to avoid tough muffins.
  • Bring plant-based milk and oil to room temperature before mixing for smooth blending.
  • Measure flour by spooning and leveling it to avoid dense muffins.
  • For a denser texture, add a natural gelling agent to the batter.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180 kcal
  • Sugar: 12 g
  • Sodium: 150 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: banana muffins, plant-based muffins, vegan banana muffins, dairy-free muffins, easy breakfast, quick muffins, gluten-free option

Find it online: https://smartmealsguide.com/banana-muffins/