In this banana muffin recipe, bananas act as a binder and provide moisture, replacing the need for eggs and making these muffins safe for vegans. Jolinda Hackett has written five vegan blueberry muffin recipe about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Vegan baking yields equally flavorful items, without milk, butter, or eggs, and a few simple tricks can help you convert any traditional baked good into a delicious vegan version.
If you’re craving a vegan muffin and don’t have ripe bananas, simply bake the unpeeled bananas at 350 F for 15 to 20 minutes or until the bananas are completely blackened. Let them cool, scoop the banana from the peel, and mash. Preheat the oven to 350 F and prepare a 12-cup muffin tin either with liners or by lightly greasing. In a large bowl, mash 3 bananas with a fork until soft. Add the oil or vegan margarine and sugar. In a separate bowl, combine the flour, salt, and baking soda until well mixed.