Vegan Banana Muffins : Easy 3 Step method

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Easy 3 Step Vegan Banana Muffins

Vegan banana muffins for a light snack or an afternoon tea is what I come up with for those over ripe bananas. This recipe is a favorite of mine as its so easy to bake. Since my daughter is gluten intolerant, I have tweaked this recipe with a flour low in gluten. I used spelt flour instead of the normal all-purpose flour.

An ideal healthier tea time snack

I have tried to make this Vegan banana muffin as healthy as possible therefore I used whole brown Moscovado sugar instead of refined white sugar. Since, we have omitted out diary this recipe has not too much fat. Although, I am not for any low fat diet because good fats are vital for our health. Furthermore, I can find these ingredients easily in my pantry and despite low fat and healthy ingredients this muffin comes out so well. This cupcake recipe is also a good way to use up those over ripe bananas which no one wants to eat.

Above all, this muffin doesn’t really fill you up so, we made this as a snack for a special guest. We baked it for my daughter’s primary teacher who was visiting us for the year end parent teacher conferences at home. 

Now lets get into this recipe. Recipe source- Baking without eggs .

Vegan Banana Muffin Ingredients  ( Yields 12 muffins)

1  cup mashed ripe bananas ( approximately 2)

2 cups unbleached all-purpose flour

1 cup of sugar

3 tablespoons vegetable oil

1 1/2 teaspoons baking soda

1 tablespoon baking powder

1/2 cup apple juice

1 teaspoon vanilla extract

1/2 cup chopped Walnuts

Step by Step Instructions:

• Preheat the oven to 180 deg centigrade or 350 deg Fahrenheit and Lightly butter a muffin tray or 12 muffin cups.
• Combine the mashed bananas, flour, oil, sugar, baking soda, apple juice, vanilla and the nuts in a large mixing bowl. Stir vigorously until well combined without any lumps.
• Tip : Because nuts tend to sink in, mix in the nuts towards the end before scooping into the tin.

1. Mix all the dry ingredients in a mixing bowl.

2. Mix the wet ingredients in a separate bowl and set aside.

3. Mix the wet ingredients to the dry ingredients.

4. Mix the chopped nuts into the wet and dry mixture.

Spoon the prepared batter into the prepared muffin tray using a well oiled ice cream scoop. Fill only about 3/4 of the cups. Bake for 15 to 20 minutes until golden brown.

At the end of 15 minutes, test with a cake tester to see if it comes out clean. If not bake for another 5 minutes.

Remove from the oven and cool. Serve plain or add any icing of your choice.

Tip for scooping the cake batter

I usually use a well oiled ice cream scoop, because that way it will not stick too much and its easier to drop. Moreover, you will easier portion control and be able to distribute easily for an even bake throughout.

Can you make these muffins with Applesauce?

Yes, this recipe can be easily made with apple sauce. I made these cupcakes recently with my homemade Applesauce because I had no apple juice at home and it worked.

Since applesauce is not liquid enough, add water to get a pour able consistency.

Can you make the muffins with wholemeal flour?

I would not make with wholemeal flour because, banana when combined with unrefined sugar tends to become very dense. You will not be able to achieve a lighter and fluffier muffin.

Video Tutorial Vegan Banana Muffin

Find out how to make Homemade Applesauce recipe

How to make Homemade Applesauce

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