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Banana Muffins

Banana Muffins

  • Author: David
  • Total Time: 35 minutes
  • Yield: 10 to 12 muffins 1x
  • Diet: Plant-based

Description

These quick and delicious Banana Muffins are perfectly sweet, moist, and plant-based friendly, making them an ideal breakfast or snack option. Using simple pantry staples and ripe bananas, this recipe delivers fluffy muffins with a tender crumb and warm aromatic notes of cinnamon and vanilla. Ready in under 30 minutes, these muffins are easy to prepare and customizable with a variety of add-ins.

Ingredients

Scale

Wet Ingredients

  • 3 to 4 ripe bananas
  • 1/2 cup plant-based plain yogurt
  • 1/4 cup maple syrup (natural)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)

Dry Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon natural gelling agent
  • Pinch of sea salt

Instructions

  1. Preheat and prep your pan: Heat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking so your muffins pop out easily later.
  2. Mash the bananas: In a large bowl, mash 3 to 4 ripe bananas with a fork until smooth but still slightly chunky for texture.
  3. Mix wet ingredients: Add the plant-based plain yogurt, maple syrup (natural), apple cider vinegar, vegetarian Worcestershire sauce (natural), and vanilla extract (natural) to the mashed bananas. Stir everything together until fully combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, natural gelling agent, and a pinch of sea salt.
  5. Blend wet and dry: Gradually fold the dry ingredients into the wet banana mixture. Stir gently just until you no longer see pockets of flour; avoid overmixing to keep the muffins fluffy.
  6. Fill muffin cups and bake: Spoon the batter evenly into the prepared muffin tin. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and enjoy: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. This helps them set perfectly and prevents sogginess.

Notes

  • Ripe bananas rule: Using very ripe bananas with brown spots will give you the sweetest, most flavorful muffins.
  • Don’t overmix: Stir batter just until combined to avoid dense, tough muffins.
  • Check doneness: Baking times vary by oven, so test muffins at 20 minutes to avoid overbaking.
  • Add moisture: Plant-based plain yogurt or applesauce keeps muffins light and moist.
  • Customize easily: Mix in your favorite add-ins like nuts or dried fruit for extra flavor variety.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 2g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: banana muffins, plant-based breakfast, easy muffins, healthy muffins, quick breakfast, whole wheat muffins

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