Vegan Banana Muffins

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

Total Time:
1 hr 10 min
Prep:
10 min
Inactive:
30 min
Cook:
30 min

Yield:
12 muffins
Level:
Easy

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
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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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.)


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