Vegan Banana Muffins Recipe - Allrecipes.com
Vegan Banana Muffins Recipe
  • READY IN 45 mins

Vegan Banana Muffins

Recipe by  

"You can't tell at all that these muffins don't have any dairy or eggs. They are moist and yummy. My kids and husband polish them off as soon as they are out of the oven!"

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings

Directions

  1. Preheat 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; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
  3. Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Jul 26, 2013

Wow, these were delicious!!! I made some changes based on preference (way less sugar- 1/2 cup turbinado is the only sweetener I used, whole wheat flour in place of the white, extra baking powder in place of the baking soda). Then I made some changes based on what I had on hand (grapeseed oil in place of canola, almond milk in place of the coconut milk, and ginger in place of the nutmeg. They turned out just lovely and my family was very pleased. Thank you for a delicious recipe!!!

 
Jul 08, 2013

Great recipe! I didn't have any eggs to make my usual banana bread recipe, and now I'm not sure i'll go back to that one. I substituted vegetable oil for canola oil, and added in 3 scoops of Greek honey yogurt and 1/2 cup of unsweetened applesauce. The muffins turned out great - even the skeptical husband loved them!

 
Dec 03, 2013

its the best banana bread recipe i've had. I also halved the white sugar, probably could have halved the brown sugar as well. This is going to be my go to recipe from now on.

 
Sep 03, 2013

The only thing my kids didn't like is that I cut them off after two! Big hit!

 
Jul 08, 2013

These were very good! Flavorful and not too heavy. I didn't have coconut milk so I used soy, and used 1/2 cup oil and 1/2 cup applesauce. I think I'll try all applesauce next time, because there will definitely be a next time! Thanks for a wonderfully tasty vegan recipe.

 
Nov 15, 2013

Thought these were great, used half whole wheat flour half all purpose, substituted almond milk instead, and cut the sugar down to 1/2 cup total, easy recipe!

 
Jan 30, 2014

Loved this recipes but changed it up a little. Instead of the 1 cup of canola oil I used 1/2 c. coconut oil and 1/2 c. applesauce. I also added 1 c. of chopped walnuts. And I topped them with a streusel topping of 1/4 c flour, 1/4 c each brown and white sugar with 1 Tb. vegan margarine. And instead of 12 muffins- it made 24 big ones.- thrilled with the recipe.

 
Oct 23, 2013

I wanted to bake for my daughter and her vegan college roommate. This was a perfect recipe! The only change I made was to add 1 cup of vegan chocolate chips. This might be why I had enough batter left over to make a medium loaf cake too. I found that one overfull icecream scoop per muffin was just right. Ten minutes in the pan before turning out on the rack worked, with just a slight amount of prying. I'm bringing to recipe with me when I deliver the muffins to prove that they're vegan!

 

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Nutrition

  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 59.2 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 386 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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