Eggless Banana Muffin / Vegan Banana Muffins

PRIYAKITCHENETTE.COM(5)
Beverly Zindroski: "Add 1/2 - 1 tsp cinnamon." Read More
8Ingredients
50Minutes
410Calories

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(5)

    Beverly Zindroski 5 months ago
    Add 1/2 - 1 tsp cinnamon.
    Kristie S. a year 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 a year ago
    Excellent. Tripled up and sent my daughter and Vegan roomy in college. They are a hit of the dorm 😁
    Wilson 2 years ago
    Moist and crispy muffin top very quick
    Katrina J. 2 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 2 years ago
    i like it alot and it is becoming a morning staple!
    Thomas 2 years ago
    Turned out really well
    Jessica 2 years ago
    Tastes just like banana bread!
    Gwen 2 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. 2 years ago
    I love these muffins and make them whenever I have overripe bananas.
    Natalija 3 years ago
    I put frosen rasberies in the middle of each muffin. My familly loved it!
    Kayla Behan 3 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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