Vegan Banana Muffins
These vegan banana muffins are perfect for quick on the go breakfast idea. Just like your favorite from your local bakery, they are an absolute must in your recipe collection.
Servings 15 muffins
- 3 ripe bananas
- 1 cup vegan butter, softened
- 1/2 cup dairy free milk
- 1/4 cup maple syrup
- 1 tsp vanilla
Preheat oven to 350 degrees.
Peel and add the bananas to a mixing bowl. Blend together with a mixer on medium until no large chunks remain.
Add softened vegan butter, dairy free milk, maple syrup and vanilla. Blend again just until combined.
Add all dry ingredients and fold just until combined again, careful not to over mix.
Fold in chopped walnuts with a spatula, if adding.
Fill muffin cups 3/4 of the way full and then place in the oven.
For regular or large muffins, Cook at 350 for 30-40 minutes or until a toothpick inserted comes out clean. For mini muffins, cook for 12-15 minutes.
*For the optional crumble topping, add all the ingredients together and mix with a fork. Add on top before putting in the oven.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Facts do not include walnuts or optional crumb topping.
Serving: 1g | Calories: 280kcal | Carbohydrates: 44g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Sodium: 345mg | Potassium: 136mg | Fiber: 1g | Sugar: 24g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg