I know everyone’s stuck at home with three overripe bananas just waiting to be baked into glorious muffins.
Okay, maybe not all of us. But some of us are sitting on a large bunch of bananas that we impulse bought because, you know, bananas are essential items.
And now, I’m going to tell you what to do with at least three of your impulse bought bananas.
Well, you probably already know from the title, but here it goes:
These guys are fluffy, moist, sweet, and SO banana-y (if Shakespeare can make up words, so can I). Of course, there are plenty of vegan banana muffins out there, and I’ve tried a lot of them, but I was always unsatisfied with the amount of banana flavor. And so the story goes, I came up with these bad boys and never looked back.
Makes 10 Large Muffins
Total Time: 30 Minutes, Active Time, 10 Minutes
3 overripe bananas
1/4 cup oil
3/4 cup sugar*
1/4 cup unsweetened plant milk
1/2 teaspoon vanilla extract
1 1/3 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
- Preheat the oven to 360 degrees and line a 12 cup muffin tray.
- In a large mixing bowl, mash the banana until there are only a few chunks.
- Add in the oil, sugar, plant milk, and vanilla and whisk to combine.
- Add in the flour 1/3 cup at a time, whisking in between each 1/3 cup. Then, add in the remainder of the ingredients and mix until well combined.
- Scoop batter into cupcake liners until 3/4 full.
- Bake for 18-20 minutes.
- Remove from oven and let cool on a wire rack for 5 minutes before enjoying.
*I have made this recipe with 1/2 cup sugar in the past. I find that the extra sugar gives the muffin a better texture. However, they were still very tasty with the reduced sugar.
**I usually just eat these as plain old banana muffins, but once in a while, that just doesn’t cut the bill! Try adding in 1/3 cup of chopped nuts or chocolate chips for some extra ooomph.