Name: Vegan Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: ¼ cup ground flaxseed; ¼ cup warm water; 1¾ cups all-purpose flour*; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; 1 cup mashed ripe banana (about 2 large bananas); ⅔ cup almond milk; ⅓ cup maple syrup (or brown sugar); ⅓ cup neutral oil (or olive oil, plus more for the pan); 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract; ½ cup vegan chocolate chips (optional)

Vegan Banana Muffins

These vegan banana muffins are soft, tender, and full of spiced banana flavor. I like to make a double batch and freeze the extras to have on hand for quick breakfasts or snacks.

30 min total 10 min prep 20 min cook 12 220 cal

Instructions

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1 Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
2 In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
3 In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
4 In a large bowl, whisk together the mashed banana, almond milk, maple syrup, oil, apple cider vinegar, and vanilla. Stir in the flaxseed mixture.
5 Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Fold in the chocolate chips, if using. Use a ⅓ cup measuring scoop to evenly divide the batter into the muffin tin.
6 Bake for 18 to 22 minutes, or until a toothpick comes out almost clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.