I’ve been making a lot of muffins lately. They’re just the perfect grab n’ go snack to always have in the house, especially for busy days! I like being able to grab a muffin as I’m heading out the door to class, my mom can take them for snacks at school, and my dad can take them to work with him, everyone wins!
I try my hardest to alternate the flavor of muffins I make each time I make them. Sometimes it’s blueberry, could be pumpkin, maybe banana, the list goes on and on. The two I’ve been making the most often are pumpkin and banana, especially since we have 2 jars of pumpkin puree in the fridge and 2 bunches of bananas sitting on the counter.
Now here’s the deal: my mom and I have two VERY different ideas of what an overripe banana is. She likes them when they still kind of snap when you first start to peel them, but I like them to have a bunch of brown spots all over, so they’re nice and sweet. Usually once they pass her preferred ripeness, she just leaves them sitting on the counter until I have either eaten them all or until I’ve decided they are way too ripe. Once overripe there are really only 2 options: freeze them or make muffins/bread. We already had a full bag of bananas in the freezer, so muffins won!
These muffins are nice and moist and fluffy, but without any oil and not a butt ton of sugar. Double win! They are perfect with coffee or tea for breakfast or even just a light afternoon snack. You can certainly add more things to this recipe, like maybe 3/4 cup of walnuts or pecans or some chocolate chips, have fun with it!
Vegan Banana Bread Muffins
Makes 12-14 muffins
- 1/2 Cup Non-Dairy Milk + 1 Tablespoon Lemon Juice
- 3 Overripe Bananas
- 1/4 Cup Coconut Sugar (or Other Granulated Sugar)
- 1/4 Cup Unsweetened Applesauce
- 1 Teaspoon Vanilla
- 2 Cups Whole Wheat Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Allspice
Pre-heat the oven to 350 degrees.
Combine the milk and lemon juice in a small measuring cup and set aside. In a large bowl mash the bananas, then add the milk, sugar, applesauce, and vanilla. Mix well. Alternatively, you could blend all of the wet ingredients, but I like getting little chunks of banana in the muffins.
In a separate bowl (or if you’re lazy like me and don’t want to wash that many bowls, just rinse the measuring cup you used for the milk (if it was one that measures at least 2 cups at a time) and do this part in the same measuring cup) combine the flour, baking soda, baking powder, cinnamon, salt, and allspice. Mix well.
Carefully add the dry ingredients to the wet and stir until all the ingredients are combined. If you would like to add nuts, chocolate chips, or other add-ins, gently fold them in now.
Lightly oil a muffin tin or line a muffin tin with wrappers (I use silicone ones; I think paper ones might stick to the muffins too much) and fill each well about 2/3 of the way full. Bake for 20-25 minutes until a toothpick comes out clean. Allow the muffins to cool for about 10 minutes before devouring.