Description
Delightful muffins combining ripe bananas for a light and airy texture, perfect for breakfast or snacks.
Ingredients
Scale
- 2 ripe bananas
- 1 cup all-purpose flour
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash the ripe bananas until smooth in a large bowl.
- Add almond milk, maple syrup, vegetable oil, and vanilla extract to the mashed bananas and mix until combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack.
Notes
Store in an airtight container for up to 3 days or refrigerate for up to a week. For longer storage, freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 5g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg