Description
These 3-Ingredient Banana Muffins are soft, moist, and naturally sweetened. Made without eggs or dairy, they are an easy vegan breakfast or snack that comes together in just 30 minutes using simple pantry staples.
Ingredients
3 large overripe bananas (about 1½ cups mashed)
1½ cups self-rising flour
¼ cup pure maple syrup
Optional: ¼ teaspoon ground cinnamon
Optional: 1 teaspoon vanilla extract
Optional: ¼ cup dairy-free chocolate chips
Optional: ¼ cup chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or lightly grease it.
2. Mash the bananas in a large mixing bowl until mostly smooth with a few small lumps remaining.
3. Stir in the maple syrup until fully combined and glossy.
4. Gently fold in the self-rising flour until just combined. Do not overmix.
5. Fold in any optional add-ins such as cinnamon, vanilla, chocolate chips, or walnuts.
6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for best sweetness and moisture.
Do not overmix the batter or the muffins may turn dense.
For sweeter muffins, add 1-2 extra tablespoons of maple syrup.
Store in an airtight container at room temperature up to 3 days.
Freeze individually wrapped muffins for up to 3 months.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 9g
- Sodium: 120mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg