Vegan Banana Muffins
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
58
Spice
56
Sweetness
51
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour (see cook's note)1 tsp
Baking Soda1 tsp
Kosher Salt3 cup
Sugar1 cup
Vegetable Oil1 tsp
Pure Vanilla ExtractDirections:
1
Position a rack in the center of the oven and preheat to 350 degrees F
2
Line a 12-cup muffin tin with paper liners and set aside
3
Whisk the flour, baking soda and salt together in a medium bowl
4
Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl
5
Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's okay if there are lumps)
6
Spoon about 1/4 cup of the batter into each lined muffin cup and bake until a tester inserted in the center comes out clean, about 30 minutes
7
Cool the muffins in the pan on a wire rack for 30 minutes, then remove muffins from pan and transfer to a rack to cool completely
8
Store the muffins in an airtight container at room temperature for up to 5 days