Vegan Banana Muffins

          

You can’t tell at all that these muffins don’t have any dairy or eggs. They are moist and yummy. My kids and husband polish them off as soon as they are out of the oven!

Original recipe makes 1 dozen muffins

Ingredients

3 cups all-purpose flour
1 cup white sugar
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
1 cup coconut milk

  • PREP

    15 mins

  • COOK

    30 mins

  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 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.
  3. Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.

Nutrition

Calories: 451 kcal
Carbohydrates: 59.2 g
Cholesterol: 0 mg
Fat: 23.2 g
Fiber: 2.3 g
Protein: 4.1 g
Sodium: 386 mg

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