No eggs? No milk? No problem. You won’t believe these are vegan banana muffins when you see how light they are.
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Some days we just don’t feel like dealing with a boring breakfast. Those are the days we head for our favorite muffin recipes. But my son who usually makes the muffins gets bored easily with the same old muffin.
This time I rescued us from taco muffins by suggesting making spiced banana muffins. Swapping out the egg for a medium-sized banana (4-5 inches) is one of my favorite ways to change things up a bit. By swapping cows’ milk out for coconut milk, we get vegan banana muffins with no hassle.
One easy way to keep muffins from getting boring is to play with spices. This particular kid loves cinnamon – like, L-O-V-E loves, but we are all out. Seriously, I can’t keep us in cinnamon worth anything. I buy a regular-sized container every month!(!!) Once I work up a long enough list of spices I need I’ll stock up on the good cinnamon with my next The Spice House order, but we skip the cinnamon in this recipe and use ginger and nutmeg with a splash of vanilla in the streusel topping.
TIP: I save money in the long run and cut down on paper waste by using these reusable silicone baking cups.Print
- 2 cups flour (unbleached or all-purpose)
- 3/4 cup sugar (white or raw)
- 1 Tbsp. baking powder
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg*
- 1 medium-sized banana
- 1 cup coconut milk
- 1/4 cup oil
- 1/4 cup flour
- 1/4 cup sugar
- 2 Tbsp. oil
- 1 tsp. vanilla extract
Preheat oven to 400°F.
- Mix flour, sugar, baking powder, ginger, salt, and nutmeg.
- In separate bowl, mash banana then mix in milk and oil.
- Mix in dry ingredients until just incorporated.
- Fill greased or lined muffin tins 2/3-3/4 full.
- Mix flour and sugar together.
- Add oil and vanilla and mix until mixture comes together in crumbles.
- Top muffins with streusel.
Bake 15-18 minutes or until toothpick comes out clean.
*Cut to 1/8 teaspoon nutmeg if you grate your own nutmeg.
Also try these great muffin recipes!
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