2 Banana Muffin Vegan Recipe: A Delightful Treat for Your Taste Buds

Embark on a culinary adventure with our delectable 2 Banana Muffin Vegan Recipe, where every bite tantalizes your taste buds with a symphony of flavors. This recipe seamlessly blends the goodness of ripe bananas with a carefully curated selection of vegan ingredients, resulting in a moist, fluffy, and utterly irresistible treat.

Whether you’re a seasoned vegan or simply seeking a healthier alternative, this recipe promises to gratify your cravings while nourishing your body.

As we delve into the world of vegan baking, we’ll explore the diverse types of bananas suitable for this recipe, unlocking their unique nutritional benefits. We’ll also shed light on the ingenious vegan substitutes for eggs and dairy, unraveling their role in achieving the perfect texture and flavor balance.

So, gather your ingredients, preheat your oven, and prepare to indulge in the delectable symphony of our 2 Banana Muffin Vegan Recipe.

Banana Selection for Vegan Muffins

2 banana muffin vegan recipe

When baking vegan muffins, selecting the right type of banana is crucial for achieving optimal sweetness, moisture, and nutritional value.

Bananas can be categorized into several types, each with distinct characteristics:

  • Cavendish:The most common type of banana, known for its mild flavor and creamy texture.
  • Ladyfinger:Smaller and sweeter than Cavendish, with a delicate flavor and soft texture.
  • Red Banana:Rich in antioxidants, with a slightly tangy flavor and firm texture.
  • Plantain:A larger, starchy banana that is typically used for cooking rather than eating raw.

Nutritional Benefits of Different Banana Types

The nutritional content of bananas varies slightly depending on the type:

Banana Type Calories Potassium (mg) Vitamin C (mg)
Cavendish 105 422 10.3
Ladyfinger 90 358 9.5
Red Banana 90 396 10.0
Plantain 122 487 11.8

Overall, plantains offer the highest nutritional value, followed by red bananas, Cavendish, and Ladyfinger.

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Selecting the Ripest Bananas

For the best results in vegan muffins, it is important to select bananas that are ripe and have a few brown spots on the peel.

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  • Color:Look for bananas with a yellow peel that has some brown spots or streaks.
  • Texture:The banana should feel soft to the touch, but not mushy.
  • Aroma:Ripe bananas will have a sweet, fruity aroma.
  • Avoid:Bananas with green or overly brown peels, as they may be underripe or overripe, respectively.

Vegan Substitutes for Eggs and Dairy in Banana Muffins: 2 Banana Muffin Vegan Recipe

Vegan baking presents unique challenges, as traditional recipes rely heavily on eggs and dairy products for structure and flavor. However, with a few clever substitutions, it’s possible to create delicious and satisfying vegan banana muffins that are just as fluffy, moist, and flavorful as their conventional counterparts.

Egg Substitutes

Eggs play several roles in baking, including binding ingredients, providing structure, and creating a golden-brown crust. In vegan baking, several ingredients can effectively replace eggs:

  • Flaxseed Meal:When mixed with water, flaxseed meal forms a gel that acts as a binder, mimicking the binding properties of eggs.
  • Chia Seeds:Similar to flaxseed meal, chia seeds form a gel when combined with water, providing binding and structure.
  • Applesauce:Applesauce adds moisture and sweetness to baked goods, while also acting as a binder.
  • Mashed Banana:Mashed banana is a natural binder and adds sweetness and moisture to muffins.
  • Silken Tofu:Pureed silken tofu provides moisture, binding, and a slight protein content.

Dairy Substitutes

Dairy products, such as milk and butter, contribute richness, flavor, and moisture to baked goods. In vegan baking, there are several plant-based alternatives that can effectively replace dairy:

  • Plant-Based Milk:Almond milk, soy milk, oat milk, or any other plant-based milk can be used to replace dairy milk in recipes.
  • Vegan Butter:Vegan butter, made from plant-based oils, provides richness and flavor similar to dairy butter.
  • Coconut Oil:Coconut oil is a solid fat at room temperature, making it a suitable substitute for butter in baking. It adds a subtle coconut flavor.
  • Vegetable Oil:Neutral-tasting vegetable oils, such as canola oil or sunflower oil, can be used in place of butter or other fats.

The table below provides the measurements and conversions for each vegan ingredient used in the recipe:

Ingredient Measurement Conversion
Flaxseed Meal 3 tablespoons 1/4 cup
Water 6 tablespoons 1/4 cup
Chia Seeds 2 tablespoons 1/4 cup
Applesauce 1/2 cup
Mashed Banana 1 cup
Silken Tofu 1/2 cup
Plant-Based Milk 1 cup
Vegan Butter 1/2 cup
Coconut Oil 1/2 cup
Vegetable Oil 1/2 cup

Vegan Banana Muffins

2 banana muffin vegan recipe

Indulge in the delectable flavors of these moist and fluffy vegan banana muffins, a perfect treat for breakfast, snacks, or dessert. With their wholesome ingredients and satisfying taste, they cater to both vegan and non-vegan palates alike.

The recipe is designed to be straightforward, making it accessible to bakers of all skill levels. Follow the steps below to create these delectable muffins:


  • 2 ripe bananas, mashed
  • 1/2 cup vegan butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or pecans


  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, combine the mashed bananas, melted vegan butter, granulated sugar, brown sugar, almond milk, and vanilla extract. Stir until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. If desired, fold in the chopped walnuts or pecans.
  6. Divide the batter evenly among the prepared muffin liners.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information:, 2 banana muffin vegan recipe

Nutrient Per Muffin
Calories 250
Protein 4 grams
Carbohydrates 45 grams
Fat 10 grams

End of Discussion

As we bid farewell to our 2 Banana Muffin Vegan Recipe, we leave you with a lingering taste of satisfaction and a newfound appreciation for the wonders of vegan baking. This recipe empowers you to create a delectable treat that not only delights your palate but also nourishes your body with wholesome ingredients.

Remember, baking should be an enjoyable and experimental journey, so don’t hesitate to make it your own by adding your personal touches and exploring different flavor combinations. May your future baking endeavors be filled with the same joy and success as this vegan masterpiece.


What are the best types of bananas to use for this recipe?

For optimal sweetness and moisture, choose ripe bananas with a vibrant yellow peel and brown spots.

Can I substitute other plant-based milk for almond milk?

Yes, you can use soy milk, oat milk, or any other unsweetened plant-based milk of your choice.

How can I store the muffins to maintain their freshness?

Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.