Eggless Banana Muffin / Vegan Banana Muffins Recipe | Yummly

Eggless Banana Muffin / Vegan Banana Muffins

PRIYAKITCHENETTE.COM(15)
Rosanna Giarracca: "It was so easy to make and so yummy! Unfortunatel…" Read More
8Ingredients
50Minutes
410Calories
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Ingredients

US|METRIC
  • 3/4 cup all purpose flour
  • 2 bananas
  • 1/4 cup cooking oil
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla essence
  • 1/2 cup walnut
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    NutritionView More

    410Calories
    Sodium10% DV230mg
    Fat37% DV24g
    Protein10% DV5g
    Carbs15% DV46g
    Fiber16% DV4g
    Calories410Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium230mg10%
    Potassium310mg9%
    Protein5g10%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate46g15%
    Dietary Fiber4g16%
    Sugars20g40%
    Vitamin A2%
    Vitamin C10%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(15)

    It was so easy to make and so yummy! Unfortunately it only makes nine muffins. I also added mini dark chocolate chips
    Chris H. 6 months ago
    These were ok. Made a small batch to test it out. Was mushy at first, but I needed to let them cool first to settle, thereafter felt more like a muffin.
    Add 1/2 - 1 tsp cinnamon.
    Kristie S. 2 years ago
    Came out great!! Subbed 1/4c coconut flour and 1/2c spelt flour to make these more alkaline for my Dad. Also chopped up some pineapple that I put in the bottom of the muffins first, then batter on top. It was a little thick but they came out moist and dense. Next time I will add berries!
    Kevin 2 years ago
    Excellent. Tripled up and sent my daughter and Vegan roomy in college. They are a hit of the dorm 😁
    Wilson 3 years ago
    Moist and crispy muffin top very quick
    Katrina J. 3 years ago
    I followed the recipe exactly except that I didn’t use the nuts and I accidentally put the dry ingredients in in a different order, but it turn out great! I’d definitely make this again
    Dee Besch 3 years ago
    i like it alot and it is becoming a morning staple!
    Thomas 3 years ago
    Turned out really well
    Jessica 3 years ago
    Tastes just like banana bread!
    Gwen 3 years ago
    These turned out nicely. I had to add some extra liquid (oat milk) to make the batter less thick/dry and found without egg/flax/cinnamon it was a bit on the bland side (but still nummy) so I remade this a few days later, quadrupled the recipe, added lots of cinnamon, 4 flax eggs and sweetened it with maple syrup and stevia instead of sugar- cut down to 6 bananas vs 8 to conpensate! Also added cashew and sesame and it was amaaaazing! Cooked faster than the recommended time so keep an eye on it! Oh and parchment muffin cups are defz a good idea! yuummmm. Will remake for sure.
    Emily S. 3 years ago
    I love these muffins and make them whenever I have overripe bananas.
    Duknauskiene 3 years ago
    I put frosen rasberies in the middle of each muffin. My familly loved it!
    Kayla Behan 4 years ago
    This recipe is fantastic, so tasty, easy, ticks every box in my book. I didn't add in the walnuts as I was making it for a 2 year old and just wanted to be safe. This 2 year old is very picky and won't usually eat anything that is a cake but she ate half!!
    Sahara S. 4 years ago
    Super soft and moist. Even better then non vegan versions. Thank you for the recipe 👏❤️ definitely recommended

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