Make up some vegan buttermilk by mixing lemon juice with soy milk and allowing it to curdle and then add that to the mixing bowl. It makes the muffins ultra tender without the need for adding extra fat. Distribute batter evenly into the 12 muffin liners, Bake at 350 degrees for 20 - 25 minutes, until tops are cracked and toothpick inserted comes out clean, Serve cold or warmed up with vegan butter. Let it curdle. I’m so glad you included the substitutions and the note about making it nut free for sharing at school. I’m making it a mission to start experimenting more with baking for my vegan readers! But as it turns out, leaving out eggs, milk, and butter really doesn’t have to render a recipe tasteless. Did you make this recipe? Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' They are sweet (but not overly so), soft (even though they are oil free!) (Vegan muffins struggled to rise in my 1960’s oven because the oven never ran at a consistent temperature. I could eat the whole batch myself but since everyone else in the family loves them too, I guess I have to share! Be sure to leave a star rating below! Let sit for 5 minutes to thicken. It has differing results with other plant milks, but even if it doesn’t curdle into buttermilk, you can still use another milk if that’s what you have on hand. I think you could use the extra as a small loaf if you want to. This is just a summary of the process to go along with the process photos. Set aside. These vegan banana muffins are egg and butter free, with the bananas acting as a binder, and create a moist, fluffy muffin. So make sure they are yellow and spotty. I found your site by looking for recipes for her. Line 24-cup mini muffin tin with paper liners or grease it lightly with non-stick cooking spray. I didn’t want to waste the flour which is quite expensive. I tried my usual vegan waffle recipe with the mix and we all liked it. Flour – For healthier flour options, you can use 1:1 gluten-free flour blends, buckwheat, or spelt flour. I have used a tablespoon of agave syrup because I felt that the batter was not sweet at all. Using a cookie scoop or a spoon, dollop the batter into the prepared baking cups. Her recipes are extremely accurate and reliably delicious. I wished that I had tried to bake at least one regular size muffin to see if it works. Thanks a million! Sprinkle in the dry ingredients, and stir until just combined. Of course they are optional and if you have a nut allergy don’t worry about it, you can easily omit them, but if walnuts are something you can eat, then they make a delicious addition here. Today I decided to try my hand at making vegan banana muffins for the first time. I wonder if the coconut and banana flavor will intensify over the next day or so. There’s a natural foods store down the street from me that has the most amazing vegan banana nut muffins. It rose beautifully, moist and delicious. *You can also make vegan buttermilk with almond milk, though the result isn’t as thick as with soy milk. In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Comment document.getElementById("comment").setAttribute( "id", "a76e8e35f443cad9c4d69f533455a4f5" );document.getElementById("e0ad7e0644").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Easy, simple, c, Slow Cooker Chana Masala is simple, easy, plant-ba, Spiced Carrot Oatmeal Muffins! Personally, my favorite way to eat these was warm with a bit of vegan butter spread on top.