Moist, tender, and perfectly sweet! These vegan banana muffins are super easy to whip up and perfect for an indulgent breakfast or light dessert.
Preheat the oven to 350º and line a 12 cup muffin tin with muffin liners1.
In a large mixing bowl, mash the bananas well with a fork or potato masher.
Stir in the oil, brown sugar, and vanilla.
Add the flour to the bowl, then sprinkle the baking soda, cinnamon, and salt on top of the flour.
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.
Fold the chips and walnuts into the batter, if using.
Divide the batter into muffin cups.
Optionally, sprinkle the top of each muffin with a bit of brown sugar.
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.
Transfer the muffin tin to a cooling rack. Let the muffins cool until they're just slightly warm before removing them from the tin.