Vegan banana muffins satisfy your sweet tooth
These banana muffins were a hit at the grocery store kitchen I once ran. And they sold out every day. Customers came in every morning religiously to grab one, and others grabbed a bunch to store them in their freezer for a weekday lunchbox treat.
I never shy away from buying a big bunch of bananas at the market; if they're not eaten as they are, they become an ingredient in baked treats like these muffins or my banana bomb cookies. Ripe bananas not only add a sweet banana flavor to baked goods, but they can also act as the egg substitute.
This recipe can be made as is, or trying adding some fun textures with dried cranberries or toasted chopped walnuts. My personal favorite is dark chocolate chips; their intense richness balances out the sweetness of the banana, and dark chocolate chips are easy to find as vegan.
Vegan Banana Muffins
Serves 6
1 cup mashed ripe banana
1/3 cup sugar
2 1/2 tablespoons grapeseed oil
3/4 cup all-purpose flour
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