Vegan Muffins
Vegan muffins are soft, fluffy, and easy to make with simple plant-based ingredients. They don’t need eggs or dairy, yet they turn out moist and delicious. Using bananas or applesauce helps bind the ingredients while adding natural sweetness.
Ingredients :
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon optional
- 1 cup mashed banana or applesauce
- ½ cup plant-based milk almond, soy, or oat
- ½ cup maple syrup or coconut sugar
- ¼ cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
Directions :
- Preheat the Oven: Set to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In another bowl, mix mashed banana, plant-based milk, maple syrup, melted coconut oil, and vanilla extract.
- Combine: Slowly add the dry ingredients to the wet mixture and stir until just combined (do not overmix).
- Fill Muffin Cups: Divide the batter evenly among the muffin liners, filling each about ¾ full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let muffins cool for 5 minutes before transferring to a wire rack. Enjoy warm or store for later.
