Vegan Banana Muffins Recipe

I decided to adjust this recipe based on some suggestions in the comments and my own preferences and ingredient availability. My version turned out to be quite different, but the original recipe provided a fantastic foundation and guided me in creating delicious muffins without butter (which I ran out of!). Here are the changes I made: - Replaced 1/2 cup unsweetened apple sauce and 1/2 cup melted coconut oil for canola oil - Reduced white sugar to 1/2 cup - Used coconut milk instead of oat milk - Added chocolate chips to half of the batter - Left out the cinnamon and nutmeg Despite the modifications, the muffins still rose beautifully and had just the right amount of sweetness even with less sugar (even the ones without chocolate chips!). I ended up with 12 regular-sized muffins and 24 mini muffins after baking for approximately 25 minutes, and they turned out perfectly.

I adjusted the recipe by half, based on feedback from previous bakers who mentioned it yields more than a dozen servings. For my version, I used 1/2 cup of Almond Meal and 1 cup of All Purpose Flour, along with 1/4 cup of Coconut Sugar and 1 tsp of Agave Syrup, substituting 1/2 cup of coconut oil for 1 cup of canola oil. Additionally, I added 1 tsp of Vanilla and 1 tsp of Ceylon Cinnamon for a milder flavor suitable for baked goods. I mixed the wet ingredients first until almost fully combined, then blended the dry ingredients separately before incorporating them together. The aroma of the baking treat drew my family to the oven, eager to taste the outcome.

I tried out this amazing recipe to bake vegan banana bread without any oil. I swapped all-purpose flour for whole wheat flour and replaced the oil with extra creamy coconut milk. Surprisingly, the bread didn't have a hint of coconut flavor. I greased my loaf pans, filled them halfway, and baked the bread for about sixty minutes or a bit longer, until a knife came out clean. To enhance the taste, I also added a dash of vanilla extract.

Great! I made a half batch of the recipe and got 12 muffins. I substituted Unsweetened Almond Milk for Coconut Milk and added 1 tsp. of vanilla. I baked them for 25 minutes instead of 30, and they turned out wonderfully moist.

Rewritten review: This muffin recipe has become my favorite go-to choice. Due to the challenges of Covid-19, I struggled to find eggs and dairy products, so I needed a solution to use up my ripe bananas without tapping into our dairy reserves. This recipe was a lifesaver, and you wouldn't even guess it's vegan. I made a few personal adjustments by swapping out half a cup of flour for oats, incorporating some dried cranberries I had in the pantry, and adding a scrumptious streusel topping made of 1 cup flour, 1 cup brown sugar, 1 cup sugar, and 1/2 cup of non-dairy butter (or regular butter if preferred). Thank you for the fantastic recipe; my toddler absolutely adores it.

Absolutely loved this recipe! Being new to baking and with my husband being vegan, I was thrilled to find a recipe that was both easy to follow and turned out delicious muffins. I made a few tweaks by using almond milk instead of coconut milk and adding a touch of vanilla extract to the wet ingredients. I also couldn't resist tossing in some vegan chocolate chips into the mix. The result? Fluffy and flavorful muffins that were a hit. Will definitely be making these again! 10/10 recommend.

I followed this recipe exactly, except I used a cupcake pan instead of a muffin pan since I didn't have one. As a result, I ended up with 22 cupcake-sized muffins instead of 12. But let me tell you, they are absolutely delicious. This will definitely be my new favorite recipe! Thank you for sharing!

I really enjoy the recipe and appreciate that the sugar is bone char-free, although it is processed with it.