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Banana Muffins

Banana Muffins

  • Author: Marcus
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These Banana Muffins are soft, moist, and full of natural sweetness from ripe bananas combined with plant-based ingredients for a comforting and delicious treat. Perfect for breakfast, snacks, or dessert, they feature a tender crumb with warm notes of vanilla and spices, and an option for nuts or other mix-ins to customize.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups plant-based flour
  • 1 tsp baking powder
  • 1 tsp natural gelling agent
  • ½ cup natural brown sugar
  • ½ tsp cinnamon (natural)
  • ¼ tsp nutmeg (natural)
  • ¼ tsp salt

Wet Ingredients

  • 3 ripe bananas
  • ½ cup plant-based milk
  • ⅓ cup vegetable oil (or plant-based butter)
  • 1 tsp apple cider vinegar
  • 1 tsp vegetarian Worcestershire sauce (natural)
  • 1 tsp vanilla extract (natural)

Optional

  • ½ cup chopped nuts (optional)

Instructions

  1. Preheat and Prepare: Set your oven to 350°F (175°C). Line a muffin pan with paper cups or lightly grease it to prevent sticking while you prepare the batter.
  2. Mash the Bananas: In a large bowl, mash the ripe bananas until smooth but still slightly chunky, providing natural sweetness and moisture for a soft muffin base.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the plant-based milk, vegetable oil (or plant-based butter), apple cider vinegar, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) until fully combined.
  4. Combine Dry Ingredients: In another bowl, sift together the plant-based flour, baking powder, natural gelling agent, natural brown sugar, cinnamon (natural), nutmeg (natural), and salt to evenly distribute all the ingredients.
  5. Blend Wet and Dry Mixtures: Pour the wet ingredients into the mashed bananas and stir gently. Then fold in the dry ingredients just until combined to avoid overmixing, which can create tougher muffins.
  6. Add Optional Nuts: If using, fold in the chopped nuts carefully, distributing them evenly without deflating the batter.
  7. Bake and Cool: Divide the batter evenly into the prepared muffin tins. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe bananas with plenty of brown spots for the best flavor and soft texture.
  • Do not overmix the batter; mix just enough to combine for light and fluffy muffins.
  • Use room temperature ingredients for a smooth and even batter.
  • Check your oven temperature with a thermometer to ensure accurate baking.
  • Let the muffins cool completely to enhance flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: banana muffins, plant-based muffins, gluten free muffins, moist banana muffins, vegan banana muffins, simple banana recipe

Find it online: https://tastysoulkitchen.com/banana-muffins/