Banana Muffins
These banana muffins have become a Sunday morning ritual in my house, filling the kitchen with a cozy, sweet aroma that just feels like a hug in muffin form.
I remember the first time I made these banana muffins, it was a chilly weekend morning and I had a couple of overripe bananas begging to be transformed into something wonderful.
I discovered that mashing the bananas really well with a fork helps to distribute the sweetness evenly throughout the muffins.
These muffins are dear to me because they remind me of home, warmth, and a little bit of self-care wrapped up in a muffin liner.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For the best results, make sure your bananas are super ripe – the spottier, the better. If you’re out of coconut oil, unsweetened applesauce works great as a substitute and keeps them quite moist. And for my gluten-free friends, a good gluten-free flour blend swaps in nicely.
Tips & Notes
- •I like to use really spotty bananas – they might look too ripe to eat, but that's when they're sweetest!
- •After baking, I let the muffins sit in the tin for a few minutes before moving them to a cooling rack; they seem to firm up a bit better this way.
- •I store them in a cute little basket on the counter with a cloth draped over them to keep them fresh and ready for snacking.
Recipe Variations
- •If I'm feeling indulgent, I'll sprinkle in some dark chocolate chunks.
- •My sister swears by adding a handful of walnuts for a lovely crunch.
Storage & Freezing
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze as mentioned above.
Frequently Asked Questions
Can I freeze these muffins?
Yes! Allow them to cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 3 months.
How can I make these muffins sweeter?
If you prefer sweeter muffins, you can increase the amount of maple syrup or add a little coconut sugar.
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These banana muffins have become a Sunday morning ritual in my house, filling the kitchen with a cozy, sweet aroma that just feels like a hug in muffin form.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- 2
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
- 3
Add the maple syrup, almond milk, melted coconut oil, and vanilla extract to the mashed bananas. Mix well until fully combined.
- 4
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- 5
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- 6
If using, fold in the chopped walnuts and dark chocolate chips.
- 7
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- 8
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 9
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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