Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Difficulty: 2 (1 - 5)
-
Allergens: Soy Gluten
- Categories: American Breakfast Cakes, Cupcakes & Muffins Desserts
Soft and moist vegan banana muffins with a natural sweetness from ripe bananas. Perfect for breakfast, a quick snack, or a wholesome treat on the go.
Instructions
- Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or grease and flour the tin if not using liners.
- In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.
- In a separate bowl, mash the bananas and mix them with soy milk, lemon juice, apple cider vinegar, and sunflower oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
12 Servings per container
Serving Size 1 servings (80 g)
Amount per serving
Calories 220
% Daily Value
Total Fat 10 g
13%
Saturated Fat 1.5 g
8%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 35 g
13%
Dietary Fiber 2 g
8%
Total Sugars 15 g
30%
Protein 3 g
6%
Vitamin D 0 mcg
0%
Calcium 100 mg
8%
Iron 1 mg
6%
Potassium 200 mg
6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically