Vegan Bakery-Style Banana Muffins – a delicious recipe with mashed ripe bananas, sugar, non dairy, flour, baking powder, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with parchment paper liners.
2
In a large bowl, combine the mashed bananas, sugar, and milk. Stir until completely combined.
3
Add the flour, baking powder, and ground cinnamon. It will look like too much flour but just keep mixing. Fold until just combined (so that no more flour is seen). The batter will seem thick and sticky.
4
At this point, you can add whatever customizations you want. Nuts, chocolate chips, dried fruit, etc. all work!
5
Fill each muffin cup all the way to the top (stacked very tall if you can). Bake for 8 minutes at 400 degrees Fahrenheit.
6
Then bring the oven down to 350 degrees and bake for another 15 minutes. The muffins should be golden brown and a toothpick inserted comes out clean.
7
Let cool on a wire rack and enjoy!
654
kcal
Calories
2
g
Fat
146
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 425 grams mashed ripe bananas, 145 grams granulated sugar, 150 grams non dairy milk, 430 grams all purpose flour, and more.
Yes, Vegan Bakery-Style Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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