The best vegan banana Muffins

I have made so many variations of banana bread: gluten-free, sugar-free, veganized classic, chocolatey, etc. For a traditional banana bread, I wanted to omit the flax-egg, which sometimes makes the bread far too dense. This recipe can be made into a loaf or muffins. My biggest food critic (my husband) has said this is the closest he has ever had to his grandmother’s recipe.

Ingredients

4 ripe bananas, mashed

1/4 cup vegetable oil or melted vegan butter

1/4 cup unsweetened nut milk

2 teaspoon vanilla extract

1/2 cup packed light brown sugar

1/4 cup organic white sugar (coconut sugar works well)

2 cups unbleached all-purpose flour, sifted (you can use a 1:1 gluten free flour too)

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

Instructions

Preheat oven to 350.

Combine wet ingredients first then add all dried ingredients, stir to combine.

In either an oiled loaf pan or lined muffin pan, add batter. Allow room for bread to rise. I also sprinkled a little white sugar on top before baking.

Bake for 40 minutes of making large muffins or a loaf (or until a toothpick comes out clean). If making mini muffins, bake for 15 minutes.