Fluffy Vegan Banana Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy muffins made with ripe bananas, coconut oil, and plant-based milk. Warm spices of cinnamon and nutmeg enhance the natural sweetness. A quick breakfast treat or portable snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 30- 1 to 1 1/4 cups mashed ripe bananas (about 3 small/medium or 2 large)
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- pinch salt (optional and to taste)
- 1 1/4 cups granulated sugar
- 1/2 cup coconut oil (melted (canola or vegetable oil could be substituted but I prefer coconut oil))
- 1/2 cup milk (slightly warmed (coconut, almond, soy, rice, cow’s; I used unsweetened vanilla almond milk))
- 1/4 cup light brown sugar (packed)
- 1 tablespoon vanilla extract
- about 1/3 cup granulated sugar (for dipping)
- about 1 tablespoon cinnamon (for dipping)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 8mg
- Iron
- 0.36mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 0.8MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.