Description
Delicious and moist banana muffins made without eggs, perfect for a vegan or egg-free diet. These muffins are easy to prepare and packed with natural banana flavor.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1/4 cup non-dairy milk (such as almond or soy milk)
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
In a large bowl, mix the mashed bananas, granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, vanilla extract, and non-dairy milk until smooth and well combined.
Add the dry ingredients to the wet ingredients and gently fold together until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes