Strawberry Banana Muffins (Egg-Free)
Juicy strawberries, sweet bananas, and a crunchy sugar top make these moist, tender strawberry banana muffins a must-try Spring/Summer breakfast or snack- no eggs needed!
Servings: 12
Calories: 226kcal
Ingredients
For the muffins:
- 1 cup plant-based milk
- 1 tablespoon apple cider vinegar
- ⅓ cup neutral oil
- 2 teaspoons vanilla extract
- 2 bananas mashed
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup diced strawberries
Strawberry Sugar Coating
- 2 tablespoons granulated sugar
- 2 tablespoons turbinado sugar (optional)
- ½ cup diced strawberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the plant-based milk and apple cider vinegar. Let sit for 5 minutes to create a buttermilk-like consistency.
- Stir in the oil, vanilla extract, and mashed bananas until well combined.
- In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- Gently fold in the diced strawberries.
- Fill each muffin cup to the top, slightly overfilling to create a domed top.
- In a small bowl, mix the granulated sugar, turbinado sugar (if using), and diced strawberries.
- Sprinkle the sugar mixture evenly over each muffin.
- Bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Notes
- Use soft, overripe bananas: They add the sweetest flavor, mashing easily to evenly distribute in the batter.
- Don’t over-mix: To avoid dense, gummy muffins, mix the batter until only just incorporated – a few small lumps are fine.
- Fully fill the muffin cups: That’ll ensure bakery-style domed muffin tops.
- For mini muffins: Divide the batter into mini muffin tins and bake for 12-15 minutes until a toothpick comes out clean.
Nutrition
Calories: 226kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 349mg | Potassium: 129mg | Fiber: 2g | Sugar: 16g | Vitamin A: 15IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 1mg
