How embarrassing is it that I waited so long before blogging about these vegan banana muffins that I almost forget which recipe I used?! Between work and going on vacation, it wasn't until I openend up my camera's photoroll, that I saw the last saved pictures of these amazing muffins! While baking my favorite vegan oatmeal raisin cookies, I am writing/blogging/editing about my latest vegan recipe; banana muffins. I can't bring myself to throw away bananas that are too ripe to eat, so I mostly make use of them in other recipes. Bananas are used often in vegan recipes as a replacement for eggs, but they are the central ingredient in this recipe.
Taste: 5- out of 5
Consistency: 4 out of 5
Overall appeal: 4 out of 5
Vegan Banana Muffins:
Ingredients: (I made half this recipe)
- 3 cups all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 cups mashed ripe bananas
- 1 cup canola oil (I used sunflower oil)
- 1 cup coconut milk (I used almond milk)
- 1/4 cup organic maple syrup
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, maple syrup, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Any tips for a good Fall/Halloween recipe?