- Yield : 16
- Servings : 16
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
I’m always trying to find ways to indulge in what I love but keep it lower in fat and calories. So I created this incredibly delicious recipe for oil-free banana muffins that are so dense and sweet you’ll eat the whole batch! No seriously, you will…
For more recipes from Margaret, check out The Plant Philosophy!
- 3 very ripe Bananas (mashed)
- 1/2 cup Vanilla Almond Milk (or any non-dairy milk + 1 tsp. vanilla extract)
- 1 cup Sugar
- 2 cups Flour (can omit for oat flour)
- 1 tsp Baking Soda
- 1/2 tsp Cinnamon (optional, but do it!)
- 1/4 tsp Salt
Preheat your oven to 350 degrees F
In a large bowl, whisk together flour, sugar, baking soda, salt & cinnamon. In a medium bowl, mash up your 3 super ripe bananas with a fork, then whisk in the almond milk & vanilla extract if using.
Fold the wet with the dry and mix till full incorporated. You can use a mixer, but I just used a fork and it works perfectly. Since we're not using oil in this recipe you'll need to line your cupcake/muffin pans with liners.
Using a tablespoon scoop, measure out two rounded scoops of batter per cup/liner. Bake for 22-26 minutes or until golden brown and cooked in the middle.
Top with a dollop of peanut butter and some banana slices 🙂 Serve warm with a glass of almond milk, Enjoy!
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