Vegan Banana Bread Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, 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, 30 to 35 minutes.

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with non-stick cooking spray or vegetable shortening.
• In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
• In a large bowl, whisk together the flours, baking soda, and salt.
• In a medium bowl, mash the bananas. Stir in the brown sugar, applesauce, vegetable oil, vanilla extract, and flax/water combination.
• Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir just until the ingredients are incorporated. Batter will be thick.
• Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.
• Sprinkle remaining 2 teaspoons flax meal over the tops.
• Bake for 18 - 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.
• Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.
• These muffins keep for 3 - 4 days in an airtight container at room temperature, or freeze in a zipper bag.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's okay if there are lumps).
• Spoon about 1/4 cup of the batter into each lined muffin cup and bake until a tester inserted in the center comes out clean, about 30 minutes. Cool the muffins in the pan on a wire rack for 30 minutes, then remove muffins from pan and transfer to a rack to cool completely. Store the muffins in an airtight container at room temperature for up to 5 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
• Combine zucchini, bananas, applesauce, brown sugar, oil, lemon juice, and vanilla extract together in a large bowl. Whisk flour, baking soda, 1 tablespoon cinnamon, nutmeg, baking powder, salt, and cloves together in a separate bowl. Slowly add flour mixture to zucchini mixture while continuously stirring until batter is just combined. Spoon batter into prepared muffin cups about 3/4-full.
• Mix white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8-cup muffin tin or line cups with paper liners.
• Combine gluten-free flour, sugar, baking powder, cinnamon, and salt in a large bowl.
• Mix bananas, applesauce, olive oil, and vanilla extract in a separate bowl. Add banana mixture to flour mixture; mix well until smooth and creamy.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 40 minutes.