A sweet and fluffy treat that's great for breakfast or dessert, or even as a snack, these banana bread muffins are quick and easy to make, and even easier to devour!
A great thing about these banana bread muffins, is that the same batter can also be used to make banana bread, where the only difference is the shape. The muffins are a great way to share this treat, but if you're looking for a more traditional banana bread, simply use a loaf pan and bake for about 40 minutes instead of 20. It's delicious both ways!
Another great thing about this recipe is that it saves spoiling bananas from getting thrown away! Once they start browning and softening, bananas become pretty undesirable and so risk getting wasted, but the great thing about banana bread is that it uses those brown bananas! If they're soft but not spoiled yet, you can use them here!
3 over-ripe bananas, mashed
1/2 cup vegan butter-flavored coconut oil
3/4 cup brown sugar
1/2 cup oat milk*
1 tbsp. ground flaxseed
1 tbsp. cornstarch
1 and 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
*You can use basically any plant-based milk, but I prefer oat milk because of its flavor and the fact that it has a low water and carbon footprint, but feel free to use your favorite vegan alternative :)
Also, being at room-temperature helps with this recipe to avoid the coconut oil from clumping.
**Greasing with coconut oil is more eco-friendly since it doesn't produce any waste, but sometimes liners are nice. If you use them, please choose a natural, eco-friendly and sustainable option!
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