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Home » Meals » Breakfast & Brunch » Small Batch Banana Muffins

Small Batch Banana Muffins

January 11, 20232 Comments

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Small Batch Banana Muffins ~ Vegan Recipe ~ A half-dozen banana muffins! These dairy-free muffins are easy to make with just 2-3 overripe bananas. Perfect for a mid-morning or afternoon snack! via @thiswifecooks

Small Batch Banana Muffins ~

A half-dozen banana muffins!

These dairy-free muffins are easy to make with just 2-3 overripe bananas. Perfect for a mid-morning or afternoon snack!

Small Batch Banana Muffins ~ Vegan Recipe ~ A half-dozen banana muffins! These dairy-free muffins are easy to make with just 2-3 overripe bananas. Perfect for a mid-morning or afternoon snack!

Table of Contents

Toggle
  • Vegan Banana Muffins Recipe
  • Ingredients for Small Batch Banana Muffins
  • Ingredient Notes
  • How to Make Small Batch Banana Muffins
  • More Banana Recipes You’ll Love!
  • Follow This Wife Cooks on Instagram | Facebook | Pinterest
  • Small Batch Banana Muffins
    • Ingredients
    • Instructions
    • Nutrition

Vegan Banana Muffins Recipe

I like this small-batch muffin recipe because it’s a great way to use excess bananas that would otherwise get tossed. I pretty much have all the ingredients on hand all the time anyway, including the bananas.

A perk of my habit of consistently overestimating the number of bananas we will actually consume in any given week means never having to worry about having enough for muffins or Banana Bread when the craving strikes. 😉

Small Batch Banana Muffins ~ Vegan Recipe ~ A half-dozen banana muffins! These dairy-free muffins are easy to make with just 2-3 overripe bananas. Perfect for a mid-morning or afternoon snack!

Ingredients for Small Batch Banana Muffins

You will need:

  • 1/2 cup oat milk, or other mild-flavored plant milk such as unsweetened almond
  • 1/2 teaspoon apple cider vinegar
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup overripe bananas, mashed

Ingredient Notes

  • Oat Milk – I find the flavor and consistency of oat-based plant milk to be the most comparable to dairy milk and prefer it for most recipes. Unsweetened almond milk would also be a good choice for these muffins.
  • Apple Cider Vinegar – This is added to the oat milk to make it more of a substitute for buttermilk than plain milk.
  • Vanilla Extract – An equal amount of vanilla bean extract can also be used.
  • Bananas – Overripe bananas are naturally sweet and easy to mash. You will need 2-3 bananas for this recipe.
Small Batch Banana Muffins ~ Vegan Recipe ~ A half-dozen banana muffins! These dairy-free muffins are easy to make with just 2-3 overripe bananas. Perfect for a mid-morning or afternoon snack!

How to Make Small Batch Banana Muffins

STEP ONE: Preheat oven to 375 degrees F. Line a 12-muffin tin with paper liners or spray with flour-based non-stick baking spray.

STEP TWO: Combine the oat milk and the apple cider vinegar. Set aside.

STEP THREE: In a large mixing bowl, whisk together the vegetable oil and vanilla extract.

STEP FOUR: In a separate medium mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and baking soda. Gradually add this sugar/flour mixture to the oil/vanilla mixture. Stir well until combined.

STEP FIVE: Add the milk and stir just until incorporated. Gently fold in the mashed bananas.

STEP SIX: Spoon batter into the prepared muffin tin, filling each cup 3/4 full. Bake in the preheated oven for 25 minutes. Allow the muffins to cool slightly in the tin, for about 5 minutes, then transfer them to a wire rack to cook completely. Serve at room temperature.

More Banana Recipes You’ll Love!

  • Banana Nut Bundt Cake
  • Cranberry Banana Bread
  • Banana Oatmeal Chocolate Chip Cookies
  • Vegan Strawberry and Banana Smoothie
  • Vegan Classic Style Banana Bread

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Small Batch Banana Muffins ~ Vegan Recipe ~ A half-dozen banana muffins! These dairy-free muffins are easy to make with just 2-3 overripe bananas. Perfect for a mid-morning or afternoon snack!
Small Batch Banana Muffins ~ Vegan Recipe ~ A half-dozen banana muffins! These dairy-free muffins are easy to make with just 2-3 overripe bananas. Perfect for a mid-morning or afternoon snack!

Small Batch Banana Muffins

A half-dozen dairy-free banana muffins! Perfect for a mid-morning or afternoon snack!
5 from 4 votes
Print Pin Rate
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, dairy free, make-ahead, muffins, quick and easy, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Resting Time: 5 minutes minutes
Total Time: 40 minutes minutes
Servings: 6
Calories: 164kcal
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • 1/2 cup oat milk or other mild-flavored plant milk such as unsweetened almond
  • 1/2 teaspoon apple cider vinegar
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup overripe bananas mashed

Instructions

  • Preheat oven to 375 degrees F. Line a 12-muffin tin with paper liners or spray with flour-based non-stick baking spray.
  • Combine the oat milk and the apple cider vinegar. Set aside.
  • In a large mixing bowl, whisk together the vegetable oil and vanilla extract.
  • In a separate medium mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and baking soda. Gradually add this sugar/flour mixture to the oil/vanilla mixture. Stir well until combined.
  • Add the milk and stir just until incorporated. Gently fold in the mashed bananas.
  • Spoon batter into the prepared muffin tin, filling each cup 3/4 full. Bake in the preheated oven for 25 minutes. Allow the muffins to cool slightly in the tin, for about 5 minutes, then transfer them to a wire rack to cook completely. Serve at room temperature.

Nutrition

Calories: 164kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 218mg | Potassium: 168mg | Fiber: 2g | Sugar: 17g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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    Banana Nut Bundt Cake
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Filed Under: Baking, Bread, Breakfast & Brunch, Breakfast & Brunch, Kid Favorites, Vegan, Vegetarian Tagged With: breakfast, brunch, dairy-free, make-ahead, snacks, vegan, vegetarian

Previous Post: « Potato and Brussels Sprouts Soup
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Reader Interactions

Comments

  1. Jess

    January 13, 2023 at 6:30 pm

    5 stars
    These muffins are so delicious.

    Reply
    • thiswifecooks

      January 17, 2023 at 1:29 pm

      5 stars
      Hi Jess ~ Thanks so much for your feedback! 😊

5 from 4 votes (2 ratings without comment)

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