Dairy-Free Vegan Banana Muffins
This dairy-free and vegan banana muffins recipe delivers the classic taste of traditional banana muffins without dairy ingredients or eggs.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1 ½cups flour ( all-purpose )
- ¾cup sugar (white)
- 1teaspoon baking powder
- 1teaspoon baking soda
- ½teaspoon salt
- 1 ½cups mashed bananas (from about 3 large overripe bananas)
- 1 ½teaspoons dry Egg Replacer mixed with 2 tablespoons water
- ⅓cup canola oil
- ¼cup soy milk (unsweetened)
- 1teaspoon lemon juice
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 350 F. Lightly oil a 12-cup muffin tin or line with paper liners.Step 3
In a large mixing bowl, combine the flour, sugar, baking powder , baking soda , and salt. Set aside.Step 4
In another mixing bowl, combine the mashed bananas, egg replacer mixed with water, canola oil, soy milk, and lemon juice until well mixed.Step 5
Add the wet ingredients to the dry, mixing until just combined.Step 6
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin emerges clean. Remove from oven.Step 7
Allow muffins to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.Step 8
Serve warm or at room temperature.Step 9
Enjoy.