Vegan Nut-Free Banana Muffins

11985116905_9eaa6570ab_cMakes 24 muffins. We usually freeze most of them for a tasty quick breakfast option. To re-heat, simply microwave for 30 seconds.


3c All-purpose flour
1c almond flour (makes a denser chewier muffin) or 1c whole wheat flour
2/3c white sugar
2/3c brown sugar
1 1/2t baking soda
1 1/2t kosher salt
3/4t cinnamon
1c almond/soy/coconut/rice milk
2t apple cider vinegar
6 large ripe bananas
1/2c coconut oil (measure melted quantity) or vegetable oil
4T maple syrup
*optional – 1/2c vegan chocolate chips (we use Enjoy Life Mini Chips)


Preheat the oven to 350 degrees. Grease muffin tins.

Combine milk substitute and vinegar, stir, and set aside. It should sit at least 2 minutes.

Mix all dry ingredients (flour through cinnamon) in a bowl. Set aside.

Put all wet ingredients (bananas through syrup), including the milk/vinegar, in a stand mixer (or mix and mash by hand). Mix until combined and until the bananas are mashed. Add the dry ingredients slowly to the wet ingredients. Mix until thoroughly combined.

Fill muffin tins 3/4 full. Bake for approximately 25 minutes. Rotate pans halfway through. Check doneness with a toothpick. Note – If using almond flour the muffins will seem firm to the touch before they are done cooking.

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