Vegan Banana Muffins
Position a rack in the centre of the oven and preheat to 350ºF. Line a 12-cup muffin tin with paper liners and set aside. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the …
- Cook35 min
- Total35 min
- Serves12
- LevelEasy
Ingredients
- 1 ¼ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 3 very ripe medium bananas, mashed (about 1 1/4 cups)
- ¾ cup sugar
- ½ cup plain soy milk yogurt
- ½ cup vegetable oil
- 1 tsp. pure vanilla extract
Method
- Position a rack in the centre of the oven and preheat to 350ºF. Line a 12-cup muffin tin with paper liners and set aside. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it’s okay if there are lumps).
- Spoon about 1/4 cup of the batter into each lined muffin cup and bake until a tester inserted in the centre comes out clean, about 30 minutes. Cool the muffins in the pan on a wire rack for 30 minutes, then remove muffins from pan and transfer to a rack to cool completely. Store the muffins in an airtight container at room temperature for up to 5 days.
