Vegan Banana Muffins
Servings 10 muffins
Ingredients
- 460 g banana (peeled weight)* (about 5 medium bananas/2 cups mashed)
- 180 ml (¾ cup) neutral oil (I use olive)
- 90 g (6 Tablespoons) vegan Greek style yogurt
- 250 g (1 ¼ cups) light brown soft sugar
- 2 teaspoons vinegar
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 ½ teaspoons bicarbonate of soda (baking soda)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 420 g (3 ½ cups) plain (all-purpose) flour
- 200 g (7 oz) vegan chocolate chips
Instructions
- Mash the banana really well in a large bowl.460 g banana (peeled weight)*
- Whisk in the oil, yogurt, sugar, vinegar and vanilla extract.180 ml (¾ cup) neutral oil (I use olive), 90 g (6 Tablespoons) vegan Greek style yogurt, 250 g (1 ¼ cups) light brown soft sugar, 2 teaspoons vinegar, 2 teaspoons vanilla extract
- Whisk in the baking powder, bicarbonate of soda, cinnamon, nutmeg and salt, followed by the flour. Be careful not to over-beat the batter, just mix it until no streaks of flour remain.2 teaspoons baking powder, 1 ½ teaspoons bicarbonate of soda (baking soda), 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt, 420 g (3 ½ cups) plain (all-purpose) flour
- Gently fold in the chocolate chips.200 g (7 oz) vegan chocolate chips
- Cover the bowl with a tea towel and let it rest for 15 minutes. Meanwhile, preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Line two 12 hole mufin tins with 10 cases, spreading them out across the tins so that there is a gap in between each one.
- Divide the batter between the muffin cases, filling them all the way to the top; they should be almost overflowing. An ice cream scoop is handy for this.
- Bake for seven minutes then turn the oven down to 180°C/160°C fan/350°F/gas mark 4. Bake for a further 15-18 minutes, until a skewer inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack and leave to cool completely. Once cold store in an airtight container.
Notes
- *If you find that you don't have quite enough banana, you can top it up to the required weight with extra yogurt.
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!