Vegan Banana Muffins

Vegan Banana Muffins

MIEKO1

"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

45 m servings 451 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 386 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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Reviews

Read all reviews 100
  1. 109 Ratings

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Most helpful positive review

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 powde...

Most helpful critical review

I just made these muffins and for the life of me can not figure out how it says it makes a dozen, that is exactly what I wanted but by the time I finished filling my muffin pan of 12 I still ha...

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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 powde...

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 ...

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 G...

I just made these muffins and for the life of me can not figure out how it says it makes a dozen, that is exactly what I wanted but by the time I finished filling my muffin pan of 12 I still ha...

I know this post says vegan muffins but both white and brown sugar contain bone char from cows and other animals. I loved the recipe but added an alternative for the sugar. I just thought I woul...

Very good and moist. I used 1 cup applesauce instead of oil. These MUST be cooked as muffins! I used a loaf pan and it doubled the cook time and the outside became overcooked and hard. A great m...

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.

First off, the smell of these muffins cooking was heavenly. The taste and texture were terrific, and I'll definitely be making them again. I followed the recipe exactly as listed. The only other...

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

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