The Best Vegan Banana Muffins

Instructions

1. Position an oven rack in the middle of the oven, then heat your oven to 400°F (200°C)

2. Line a muffin tray (or trays) with 12 liners.

3. Add flour, brown sugar, cinnamon, salt, and baking powder to a medium mixing bowl and mix.

4. Then add your mashed bananas, almond milk, oil, vinegar, and vanilla and mix until just combined. Don’t overmix; there should be some lumps, but no dry flour (as shown in the photo).

5. (Optional) Gently fold in your walnuts or chocolate chips, if using.

6. Fill your prepared muffin liners up to about 1/4 inch (1/2 cm) from the top with batter. (If you have a scale, you can measure 70-75 grams of batter per muffin).

7. (Optional) In the same mixing bowl (cleaned), or in another small bowl, add the ingredients for the crumble topping. Use a fork to mash the ingredients together to form a crumbly dough. All the dry ingredients should be incorporated into the butter, but don’t overmix.

8. (Optional) Sprinkle the crumble topping evenly over each unbaked muffin.

9. Bake at 400°F (200°C) for 19-22 minutes, until a toothpick inserted into the muffins comes out clean.

10. Remove the tray from the oven and place it on a wire rack for about 10 minutes. Then remove the muffins from the tray and place them directly on the wire rack to cool completely.

I recommend weighing your flour if possible (switch the measurements to metric), or spoon measuring if using cups (see the blog post for instructions).

If you don't add walnuts or chocolate chips, this recipe will make fewer muffins.