Moist, tender, and perfectly sweet! These vegan banana muffins are super easy to whip up and perfect for an indulgent breakfast or light dessert.
- 3 overripe bananas (about 5 ounces or 140 grams each), peeled
- ⅓ cup canola oil (or any neutral flavored baking oil)
- ½ cup organic brown sugar, plus an optional tablespoon for topping
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour (spelt or all-purpose flour work as well)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup vegan chocolate chips
- 1 cup chopped walnuts
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Preheat the oven to 350º and line a 12 cup muffin tin with muffin liners1.
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In a large mixing bowl, mash the bananas well with a fork or potato masher.
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Stir in the oil, brown sugar, and vanilla.
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Add the flour to the bowl, then sprinkle the baking soda, cinnamon, and salt on top of the flour.
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Stir the dry ingredients into the wet ingredients, just until the ingredients are completely blended. Don't overmix the batter. The batter will be very thick.
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Fold the chips and walnuts into the batter, if using.
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Divide the batter into muffin cups.
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Optionally, sprinkle the top of each muffin with a bit of brown sugar.
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Bake the muffins for 20 to 22 minutes. Test for doneness by gently pressing a finger into the top of a muffin. It should spring back when the muffins are done.
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Transfer the muffin tin to a cooling rack. Let the muffins cool until they're just slightly warm before removing them from the tin.
- You could also coat the muffin pan lightly with oil or cooking spray, if that's your preference.