This dairy-free vegan banana muffin recipe is so easy to make and significantly healthier than recipes that call for butter and other dairy ingredients. Feel free to add chopped nuts, dark dairy-free chocolate, or anything that suits your palate!
Eat banana muffins for breakfast alongside fruit like oranges or mixed berries with a glass of hydrating coconut water for a potassium-filled morning that will give you an electrolyte boost.
You also might spread sunflower butter or another nut butter on banana bread to add healthy fat for a more filling breakfast. Pairing a muffin with a hard-boiled egg and a smoothie also is a filling way to get in a well-balanced breakfast without too much fuss.
Last, some dairy-free yogurt paired with these vegan muffins would go well with a tall glass of fruit-infused water.
- 1 1/2 cups flour ( all-purpose)
- 3/4 cup sugar (white)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mashed bananas (from about 3 large overripe bananas)
- 1 1/2 teaspoons dry Egg Replacer mixed with 2 tablespoons water
- 1/3 cup canola oil
- 1/4 cup soy milk (unsweetened)
- 1 teaspoon lemon juice
- Heat the oven to 350 F. Lightly oil a 12-cup muffin tin or line with paper liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another mixing bowl, combine the mashed bananas, Egg Replacer mixed with water, canola oil, soy milk, and lemon juice until well mixed.
- Add the wet ingredients to the dry, mixing until just combined.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin emerges clean. Remove from oven.
- Allow muffins to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature.
Storing Vegan Banana Muffins
Vegan muffins may dry out more readily than traditional muffins, so it's important that you store them properly.
After they have cooled completely on a wire rack, line an air-tight container with paper towels and store the muffins one on top of the other in the container. Top the muffins with another paper towel to seal in moisture. Seal the top with a lid.
Store them at room temperature for two to four days. Thereafter, they can be frozen, individually wrapped, but do not refrigerate them as that will change the taste and texture of the muffins.
To thaw, simply leave them out at room temperature and gently heat them in the microwave or oven until warm.