Recipe By MIEKO1
Rating
Published Jun 19th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 1 dozen muffins Calories 451.2

You can’t tell at all that these muffins don’t have any dairy or eggs. They are moist and yummy. My kids and husband polish them off as soon as they are out of the oven!

Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 cup white sugar
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 cups mashed ripe bananas
  • 1 cup canola oil
  • 1 cup coconut milk

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
  3. 3 Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.

Nutrition Facts

  • Calories 451.2
  • Carbohydrate 59.2 g
  • Fat 23.2 g
  • Fiber 2.3 g
  • Protein 4.1 g
  • Saturated Fat 5.1 g
  • Sodium 386 mg
  • Sugar 30.3 g

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Reviews

  1. I just made these muffins and for the life of me can not figure out how it says it makes a dozen, that is exactly what I wanted but by the time I finished filling my muffin pan of 12 I still had half of the batter left. I ended up putting it in 3 - Read more ...
  2. I know this post says vegan muffins but both white and brown sugar contain bone char from cows and other animals. I loved the recipe but added an alternative for the sugar. I just thought I would mention it since a lot of people are unaware of the bone char in the white and brown - Read more ...
  3. First off, the smell of these muffins cooking was heavenly. The taste and texture were terrific, and I'll definitely be making them again. I followed the recipe exactly as listed. The only other comment I can add is that there was enough batter to fill 12 muffin cups plus half of a bread pan.
  4. What an easy and great recipe! My family loved these. Note: I altered it slightly to reduce the amount of sugar and oil and they still came out moist and delicious! My alteration: I used 5 very ripe bananas (which are sweeter) and only used 1/2 cup of white sugar instead of the 1 cup - Read more ...
  5. Loved this recipes but changed it up a little. Instead of the 1 cup of canola oil I used 1/2 c. coconut oil and 1/2 c. applesauce. I also added 1 c. of chopped walnuts. And I topped them with a streusel topping of 1/4 c flour, 1/4 c each brown and white sugar with - Read more ...
  6. Very good and moist. I used 1 cup applesauce instead of oil. These MUST be cooked as muffins! I used a loaf pan and it doubled the cook time and the outside became overcooked and hard. A great muffin recipe!
  7. its the best banana bread recipe i've had. I also halved the white sugar probably could have halved the brown sugar as well. This is going to be my go to recipe from now on.
  8. Wow, these were delicious!!! I made some changes based on preference (way less sugar- 1/2 cup turbinado is the only sweetener I used, whole wheat flour in place of the white, extra baking powder in place of the baking soda). Then I made some changes based on what I had on hand (grapeseed oil in - Read more ...
  9. Great recipe! I didn't have any eggs to make my usual banana bread recipe, and now I'm not sure i'll go back to that one. I substituted vegetable oil for canola oil, and added in 3 scoops of Greek honey yogurt and 1/2 cup of unsweetened applesauce. The muffins turned out great - even the - Read more ...
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