As fall starts to cool down the mitten state, the cravings for warm comfort food have become very real. And being (or attempting to be) vegan doesn’t mean that you have to give up these wonderful desserts/breakfast/snacks. In fact, in my very biased opinion these muffins are even better than their non-vegan counter parts. This recipe has been tested on some very impressed non-vegans who actually didn’t believe that these were lacking animal products, so that is always a good sign. Anyways, to the recipe.
2/3 cup sugar
1/2 cup vegetable or coconut oil (if you use coconut oil melt it first)
1/2 cup of applesauce
2/3 cup of mashed ripe bananas (about 2 average sized bananas)
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
If you use applesauce with cinnamon already in it you don’t have to add anymore (unless you really want to).
- Preheat oven to 375°F. Grease or line 12 cups of a regular sized muffin pan or line with paper/silicone baking cups.
- Use a medium bowl to combine the sugar, oil, and applesauce. Then mash the bananas and stir them in along with the vanilla. Add in remaining ingredients and stir until moistened. Place batter in muffin cups, dividing evenly.
- Bake 16-20 minutes and test if they are done by placing a toothpick in the middle and make sure no batter comes out. Remove muffins from pan and cool.
If you guys try this recipe please let me know how it turns out for you! These muffins are very moist and I usually store them in a container with the lid cracked open, otherwise they can get a little soggy. I hope you try this out and enjoy!
p.s. They are extra cute if you use a fall themed muffin pan 😉