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Vegan Banana Muffins
Prep
15 mins
Cook
30 mins
Servings
12
Difficulty
Medium
These vegan banana muffins have become my go to recipe whenever I want to whip up something delicious without any fuss. They're ready in under an hour from start to finish, making them perfect for busy mornings or unexpected guests. I love using overripe bananas because they're naturally sweet and packed with potassium, which keeps your body feeling energized throughout the day. The best part is how simple and affordable this recipe is to make. You probably already have most of these ingredients in your pantry, and the ones you don't won't break the bank. Every batch yields moist, tender muffins with warm cinnamon and nutmeg spices that make your kitchen smell absolutely heavenly.
Ella x
Ingredients
- 33 cups all-purpose flour
- 11 cup white sugar
- ½ cup brown sugar½ cup brown sugar
- 22 teaspoons ground cinnamon
- 22 teaspoons baking powder
- 11 teaspoon baking soda
- 11 teaspoon ground nutmeg
- 11 teaspoon salt
- 22 cups mashed ripe bananas
- 11 cup canola oil
- 11 cup coconut milk
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- 2
Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; stir banana mixture into flour mixture until just combined. Divide batter among the muffin cups, filling each about 3/4 full.
- 3
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes.
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