Are you looking for a healthy and easy vegan banana muffin recipe that is both delicious and moist? Look no further! These muffins are soft, fluffy, and have a bakery-style domed top. They are packed with banana flavor and can be enjoyed for breakfast or dessert.
The recipe includes all-purpose flour, brown sugar, white sugar, baking soda, baking powder, salt, ground cinnamon, nutmeg, vegan buttermilk made by combining lemon juice and soy milk, mashed bananas, melted coconut oil, applesauce, vanilla extract, and chopped walnuts. Ripe bananas are crucial for the best taste and texture, while coconut oil and applesauce add moisture to the recipe. The batter is thick, allowing for even distribution of the walnuts. They can also be made gluten-free by using a gluten-free all-purpose flour blend.
Key Takeaways:
- These vegan banana muffins are soft, fluffy, and moist, with a bakery-style domed top.
- The recipe calls for ripe bananas, all-purpose flour, vegan buttermilk, melted coconut oil, applesauce, and chopped walnuts.
- Coconut oil and applesauce add moisture to the recipe and they can be made gluten-free by using a gluten-free all-purpose flour blend.
- The muffins can be stored at room temperature or in the fridge for a few days, and they can be frozen for up to 3 months.
- Different variations and add-ins can be included, such as chocolate chips, chopped nuts, or dried fruit.
- Another recipe for vegan banana bread muffins uses flaxseed meal as an egg substitute, along with mashed bananas, applesauce, vegetable oil, whole-wheat flour (or all-purpose flour), baking soda, salt, and light brown sugar.
- The muffins are moist and dense, just like banana bread, and can be enjoyed for several days.
Ingredients and Method
The recipe for these delicious vegan banana muffins with applesauce calls for a variety of ingredients that work together to create an irresistible treat. You’ll need:
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 and 1/2 cups |
| Brown sugar | 1/2 cup |
| White sugar | 1/2 cup |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Ground cinnamon | 1/2 tsp |
| Nutmeg | 1/8 tsp |
| Vegan buttermilk (made by combining lemon juice and soy milk) | 1 cup |
| Mashed bananas | 3 medium-sized ripe bananas |
| Melted coconut oil | 1/3 cup |
| Applesauce | 1/4 cup |
| Vanilla extract | 1 tsp |
| Chopped walnuts | 1/2 cup |
Now, on to the method:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or generously grease with cooking spray.
- In a large bowl, mix together the dry ingredients: flour, brown sugar, white sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the wet ingredients: vegan buttermilk, mashed bananas, melted coconut oil, applesauce, and vanilla extract.
- Combine the wet ingredients with the dry ingredients, mixing until just combined. Avoid overmixing.
- Stir in the chopped walnuts.
- Use an ice cream scoop or a spoon to divide the batter evenly among the muffin cups.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These homemade vegan banana muffins with applesauce are perfect for breakfast or as a snack. They can also be customized with different add-ins, such as chocolate chips, chopped nuts, or dried fruit. If you are gluten intolerant, you can use a gluten-free all-purpose flour blend instead. Enjoy!
Tips for Perfect Vegan Banana Muffins
Ripe bananas are crucial for the best taste and texture, while coconut oil and applesauce add moisture to the recipe, making these vegan banana muffins perfect for those who prefer to avoid eggs and dairy products. Here are some tips to ensure the best results:
- Use overripe bananas: The riper the bananas, the sweeter and more flavorful the muffins will be. Bananas with black spots are ideal.
- Don’t overmix the batter: Overmixing may result in tough muffins. Stir just until the ingredients are combined.
- Make your own buttermilk: To make vegan buttermilk, combine 1 tablespoon of lemon juice or apple cider vinegar with 1 cup of soy milk and let it sit for 10 minutes before using.
- Add some crunch: Chopped nuts, such as walnuts or pecans, add texture and flavor to the muffins. Add 1/2 cup of nuts to the batter and sprinkle some on top before baking.
- Try different add-ins: Chocolate chips, dried fruit, or shredded coconut can be added to the batter for a fun twist on the classic banana muffin recipe.
- Make them gluten-free: If you have a gluten allergy or intolerance, use a gluten-free all-purpose flour blend instead of regular flour.
- Store them properly: Keep the muffins at room temperature in an airtight container for up to 3 days or in the fridge for up to a week. They can also be frozen for up to 3 months.
Storage and Freezing
The muffins can be made gluten-free by using a gluten-free all-purpose flour blend. Once baked, make sure to completely cool them to room temperature before storing them. For short-term storage, store the muffins in an airtight container at room temperature for up to three days or in the fridge for up to a week. If you need to store them for longer, it’s best to freeze them.
To freeze, wrap each muffin individually with plastic wrap and store them in a freezer-safe container or ziplock bag. Label the container or bag with the date and freeze for up to three months. When ready to eat, simply thaw the muffins at room temperature or reheat them in the oven or microwave.
Alternative Vegan Banana Muffin Recipe
If you’re looking for a different take on vegan banana muffins, try this recipe that uses flaxseed meal as an egg substitute. This recipe makes moist and dense muffins that taste just like banana bread.
Ingredients:
- 2 tablespoons flaxseed meal
- 6 tablespoons water
- 1 cup mashed bananas (about 2 ripe bananas)
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 cup whole-wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup light brown sugar
Instructions:
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a small bowl, mix together the flaxseed meal and water. Set aside for 5 minutes to thicken.
- In a large bowl, combine the mashed bananas, applesauce, vegetable oil, and flaxseed mixture. Mix well.
- In a separate bowl, whisk together the flour, baking soda, salt, and brown sugar.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
These muffins can be stored in an airtight container at room temperature for up to 5 days. Enjoy them for breakfast on-the-go or as a sweet snack any time of day!
Conclusion
In conclusion, these delicious vegan banana muffins with applesauce are a must-try for anyone looking for a healthy and easy snack option. These muffins are soft, fluffy, and moist, with a bakery-style domed top. They are packed with banana flavor and can be enjoyed for breakfast or dessert.
The recipe calls for all-purpose flour, brown sugar, white sugar, baking soda, baking powder, salt, ground cinnamon, nutmeg, vegan buttermilk (made by combining lemon juice and soy milk), mashed bananas, melted coconut oil, applesauce, vanilla extract, and chopped walnuts. The batter is thick, allowing for even distribution of the walnuts. Ripe bananas are crucial for the best taste and texture. Coconut oil and applesauce add moisture to the recipe. The muffins can be made gluten-free by using a gluten-free all-purpose flour blend.
They can be stored at room temperature or in the fridge for a few days, and they can be frozen for up to 3 months. Different variations and add-ins can be included, such as chocolate chips, chopped nuts, or dried fruit.
If you’re looking for an alternative muffin recipe, try the vegan banana bread muffins that use flaxseed meal as an egg substitute, along with mashed bananas, applesauce, vegetable oil, whole-wheat flour (or all-purpose flour), baking soda, salt, and light brown sugar. These muffins are moist and dense, just like banana bread, and can be enjoyed for several days.
FAQ
Q: Can I make these muffins gluten-free?
A: Yes, you can make these muffins gluten-free by using a gluten-free all-purpose flour blend.
Q: How should I store the muffins?
A: You can store the muffins at room temperature or in the fridge for a few days.
Q: Can I freeze the muffins?
A: Yes, you can freeze the muffins for up to 3 months.
Q: What can I add to the muffins for extra flavor?
A: You can add chocolate chips, chopped nuts, or dried fruit to the muffins.
Q: Are there any alternatives to eggs and dairy in the recipe?
A: Yes, this recipe is egg-free and dairy-free, making it suitable for those with dietary restrictions.
Q: How long do the alternative vegan banana muffins stay fresh?
A: The alternative vegan banana muffins can be enjoyed for several days.