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Years in the past, I created a gluten-free banana muffin recipe to take pleasure in after I accomplished my 21-day cleanse. I could love gluten, but it doesn’t love me. So I wanted a vegan banana muffin recipe that might ease me again into the baked items world. I like that recipe, but it’s tremendous wholesome (and a few days, I simply need slightly indulgence).
So I developed this vegan banana muffins model utilizing all-purpose flour for that crave-worthy bakery texture, topped with a cinnamon streusel. It’s nonetheless fairly healthful, naturally sweetened, boosted with walnuts, and egg-free because of aquafaba (the liquid from a can of chickpeas). So subsequent time you open a can of chickpeas, save that liquid—it’s the key to fluffy vegan muffins!
Substances You’ll Want
For those who’ve bought a couple of spotty bananas on the counter, you’re only a fast mix and stir away from heat, fluffy vegan banana muffins. Right here’s what you’ll must make them:
- Ripe bananas: The spottier, the higher, brown-speckled bananas are sweeter and mash up superbly. You’ll discover them within the produce part.
- Aquafaba: Acts like eggs to carry the batter collectively and provides a lightweight, fluffy texture. Use the liquid from an unsalted can of chickpeas, discovered within the canned items aisle. Shake the can earlier than draining.
- All-purpose flour: This provides the muffins that basic fluffy, cake-like bakery texture. You may as well swap in half complete wheat flour for additional fiber and a heartier texture.
- Coconut sugar: Provides heat, caramel-like sweetness that pairs completely with banana. Discover it close to the choice sweeteners or pure meals part.
- Coconut oil: Retains the muffins moist and wealthy with only a trace of coconut taste. Search for jars within the baking or oil part; soften earlier than mixing.
- Oat milk + lemon juice: Mix to make fast vegan “buttermilk” for a gentle, balanced crumb. Unsweetened oat milk is normally close to the plant-based milks, and recent lemons are within the produce part.
Make Vegan Banana Muffins
Making vegan banana muffins couldn’t be simpler. Mix the moist, stir all of it collectively, and bake till your kitchen smells like a comfy bakery. Right here’s the way to make them:
- Add the lemon juice to the oat milk and depart it for round 7 minutes to curdle, this creates an ideal vegan buttermilk.
- Pour the buttermilk into the blender and provides it a fast mix.
- Slice the banana right into a bowl, then mash it totally with a fork till easy.
- Add the mashed banana, vanilla extract, coconut sugar, and coconut oil to the blender.
- Mix all the things till it’s absolutely mixed with no banana lumps remaining.
- Add the flour, crushed walnuts, salt, baking soda, and cinnamon to a mixing bowl.
- Pour the moist components over the dry components.
- Gently stir all the things collectively, it’s okay when you nonetheless see a couple of gentle streaks of flour.
- Divide the batter evenly into muffin cups, filling every about ¾ full. High with Cinnamon Streusel and bake for 18–22 minutes or till a toothpick comes out clear.
- Let the muffins cool within the tin for five minutes, then switch to a wire rack to chill utterly.
Recipe Tip
Need fluffier muffins? Don’t overmix the batter. It may make your muffins dense or chewy. Gently fold till only some gentle streaks of flour stay, and cease there! Let the batter relaxation for five–10 minutes earlier than baking.
Straightforward Swaps and Add-Ins
What makes these vegan banana muffins a keeper? They’re endlessly adaptable. A couple of fast swaps or mix-ins can take them from cozy basic to one thing model new:
- Use oat flour for a softer, gluten-free choice, or change half the flour with complete wheat for a heartier, nutty texture.
- This recipe makes use of walnuts, however you’ll be able to swap in pecans, almonds, or add a handful of vegan chocolate chips for a bakery-style twist.
- Stir in a teaspoon of espresso powder for a refined espresso taste that deepens the banana sweetness.
- Add a pinch of nutmeg or ginger for heat spice earlier than baking for slightly bakery magic.
- A drizzle of homemade nut butter provides richness, and further satisfaction.
Serving Options
These vegan banana muffins are gentle, candy, and completely satisfying—no extras wanted. Seize one for breakfast on the go, a fast afternoon snack, or take pleasure in it with a cup of espresso for a comfy little second.
Enjoyable improve: Slice a muffin into chunks and layer it with creamy vegan yogurt, crunchy granola, and chopped bananas for a mini banana parfait. It’s slightly fancy, tremendous tasty, and good for a brunch.
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Extra Vegan Banana Treats You’ll Love
For those who’re into wholesome treats like this vegan banana muffin recipe, listed here are a couple of extra vegan banana recipes which are candy, easy, and completely crave-worthy:
For those who make this vegan banana muffins recipe, I’d love to listen to the way it turned out within the remark field beneath. Your suggestions helps me and all of the readers on this group. And when you’re thinking about extra plant-based recipes (and unique content material), join my weekly recipe newsletter.
Cinnamon Streusel Topping
Prevents display screen from going darkish
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Preheat the oven to 425°F. Organize a rack in the midst of the oven. Grease a normal 12-cup muffin tin on the bottoms and sides with oil or use a silicone muffin tray.
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Stir the lemon juice into the oat milk and put aside for 7 minutes to create “buttermilk.”.
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Shake the can of chickpeas to evenly distribute the starches. Measure the required quantity of the aquafaba right into a blender. Mix on medium velocity for 1 minute till uniformly foamy.
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As soon as the oat milk and lemon juice has set, add it, vanilla extract, bananas, coconut sugar and coconut oil to the blender components. Mix on medium velocity till no banana lumps stay.
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In a big mixing bowl, mix flour, walnuts, salt, baking soda and cinnamon. Combine properly.
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Pour container of moist components on high of dry components. Gently stir till the components are simply barely mixed. It’s okay when you can see a couple of traces of flour.
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Evenly divide the batter between the muffin tins, filling to the highest.
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As soon as the muffin cups are stuffed, make the cinnamon streusel. In a small bowl, combine the streusel components till properly mixed, then use your fingertips to crumble the topping evenly over every muffin, masking the batter utterly.
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Bake at 425ºF for five minutes, or till muffins have risen properly. Then, with out opening the oven door, cut back the warmth to 350ºF and bake for an additional 17 minutes (or 22 minutes if utilizing silicone tray), or till a toothpick comes out clear or with a couple of crumbs.
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Set muffins tray on high of oven (or on a cooling rack) and permit to chill for 20 minutes earlier than serving.
- Banana ripeness issues: Spotty, overripe bananas ship essentially the most sweetness and moisture.
- Aquafaba watch-out: For those who’re utilizing canned chickpea liquid, select unsalted and calmly whisk it earlier than including.
- Don’t overmix: Stir the batter simply till the flour disappears. Overmixing creates dense, gummy muffins as a substitute of fluffy ones.
- Make forward: You may mash the bananas and measure out dry components the night time earlier than.
- Taste increase: Fold in chopped darkish chocolate, pecans, or a pinch of espresso powder for a bakery-style gourmand twist.
Energy: 351 kcal | Carbohydrates: 57 g | Protein: 5 g | Fats: 13 g | Saturated Fats: 8 g | Polyunsaturated Fats: 3 g | Monounsaturated Fats: 1 g | Sodium: 251 mg | Potassium: 219 mg | Fiber: 3 g | Sugar: 20 g | Vitamin A: 49 IU | Vitamin C: 4 mg | Calcium: 37 mg | Iron: 2 mg
Widespread Questions
Sure, vegan banana muffins could be a nourishing choice, particularly when made with ripe bananas, pure sweeteners like maple syrup, and wholesome fat reminiscent of coconut oil or avocado oil. They’re sometimes decrease in saturated fats than conventional muffins and might be boosted with fiber-rich components like complete wheat flour, oats, or chia seeds.
Bananas themselves act as a pure egg replacer, however for added construction and elevate, you need to use aquafaba (whipped chickpea liquid), flax eggs (1 tbsp floor flax + 3 tbsp water), or unsweetened applesauce. These plant-based substitutes work superbly to bind the batter with out altering the flavour an excessive amount of.
Mild, fluffy vegan muffins come from a couple of key steps: use recent baking powder and baking soda, don’t overmix the batter, and ensure your components (particularly milk and bananas) are at room temperature. Whipping aquafaba or calmly mashing the bananas as a substitute of pureeing them can even entice extra air for a gentle rise.
Completely, vegan banana muffins freeze splendidly. Allow them to cool utterly, then retailer them in an hermetic, freezer-safe bag or container for as much as 3 months. To take pleasure in, merely thaw at room temperature or heat within the oven or toaster oven for a couple of minutes. They style simply as recent!
