Vegan Banana Muffins

Name: Vegan Banana Muffins
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 12 muffins
Ingredients: 1 1/4 cups all-purpose flour (see Cook's Note); 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 3 very ripe medium bananas, mashed (about 1 1/4 cups); 3/4 cup sugar; 1/2 cup plain soy milk yogurt; 1/2 cup vegetable oil; 1 teaspoon pure vanilla extract

Getting reviews...

Level: Easy

Total: 1 hr 20 min (includes cooling time)
Active: 15 min

Yield: 12 muffins

These moist banana muffins are free of both eggs and dairy, but are loaded with flavor.

Level: Easy

Total: 1 hr 20 min (includes cooling time)
Active: 15 min

Yield: 12 muffins

Ingredients

Deselect All

1 1/4 cups all-purpose flour (see Cook's Note)

1 teaspoon baking soda

1/2 teaspoon kosher salt

3 very ripe medium bananas, mashed (about 1 1/4 cups)

3/4 cup sugar

1/2 cup plain soy milk yogurt

1/2 cup vegetable oil

1 teaspoon pure vanilla extract

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's okay if there are lumps).
Spoon about 1/4 cup of the batter into each lined muffin cup and bake until a tester inserted in the center comes out clean, about 30 minutes. Cool the muffins in the pan on a wire rack for 30 minutes, then remove muffins from pan and transfer to a rack to cool completely. Store the muffins in an airtight container at room temperature for up to 5 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)