Best Vegan Banana Muffins (Egg, Dairy, and Nut Free)
These Vegan Banana Muffins are simply the best! This allergy friendly recipe is incredibly easy, and is naturally dairy free, egg free, and nut free. These banana muffins could also easily be made Top 8 Allergen free using gluten free all purpose flour.
Servings: 12 muffins
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/3 cup unsweetened applesauce
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup vegetable or canola oil
- 1/3 cup water (or milk, if no dairy allergy)
- 1/2 teaspoon vanilla
Dry Ingredients
- 1 1/2 cups all purpose flour of choice (GF 1:1 all purpose flour also works)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350F. Grease 12 muffin tins, or line with muffin liners.
- Mix together all wet ingredients in a bowl.
- Whisk together all dry ingredients in a separate large mixing bowl.
- Add wet ingredients to dry, and stir until combined (but do not overmix).
- Spoon muffin batter evenly between the 12 muffin tins.
- Bake for 19-23 minutes, or until a toothpick comes out clean (tops will begin to turn golden brown).
- Remove from pan after several minutes, and allow to cool completely on a wire rack before storing.
Notes
To make Banana Bread, pour batter into greased 9x5 loaf pan, and bake at 350F for 50-60 minutes.