Vegan Banana Muffins

40 min · Easy · Serves 12

210 kcal per serving · 4g protein

Soft, tender muffins full of spiced banana flavor, perfectly plant-based.

Ingredients

• 240 g Mashed banana
• 15 ml Flaxseed (ground)
• 60 ml Almond milk
• 84 ml Maple syrup
• 216 g All-purpose flour
• 84 ml Neutral oil
• 10 ml Apple cider vinegar
• 5 ml Vanilla extract
• 2 g Baking soda
• 1 g Cinnamon
• 0.5 g Nutmeg
• 45 ml Water
• 2 g Salt

Method

1. Preheat & Prep

   

   Preheat oven to 180°C. Grease a 12-hole muffin tin or line with paper cases.

2. Make Flax Egg

   

   In a small bowl, whisk the ground flaxseed with the water. Let it sit for 5 minutes until it thickens to a gel-like consistency — this replaces the egg.

3. Mix Wet Ingredients

   

   In a large bowl, mash the ripe bananas until mostly smooth with a few small chunks remaining. Whisk in the almond milk, maple syrup, neutral oil, apple cider vinegar, vanilla extract and the flax egg until well combined.

4. Whisk the dry ingredients

   

   In a separate bowl, whisk together the flour, baking soda, cinnamon, a pinch of nutmeg and salt.

5. Fold wet into dry

   

   Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined — a few small lumps are fine. Over-mixing will make the muffins tough.

6. Fill & Bake

   

   Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 18-22 minutes until the tops are golden and a toothpick inserted into the centre comes out clean.

7. Cool & Serve

   

   Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. They keep well in an airtight container for up to 3 days.