These vegan banana bread muffins are perfect if you are dairy free. I love cooking vegan banana bread because the ingredients are incredibly cheap and the prep is easy for a non-baker. Some vegan recipes are dry, but these vegan banana bread muffins are perfect because of the apple cider vinegar. We ate bacon this morning for breakfast, so we aren’t quite vegans, but we do love good dairy free recipes which is why I am constantly trying to figure out new vegan meals.
Baby Robert is going through a carb loading phase. He loves peanut butter sandwiches, waffles, and anything else involving bread. At one point I couldn’t get him to stop eating bananas and now I am having a hard time getting him to even look at them. Our aunt and uncle dropped off some bananas from their yard so we decided to make some banana bread with it. Remember my post on one banana, banana bread? This one is pretty similar, but has a much more banana-y taste since I used more.
Feel free to sub in milk, butter, and eggs if you don’t want a vegan recipe. I don’t think it would make much of a difference in taste since the flavor mostly comes from the bananas.
- 1/2 cup of vanilla soy milk (or any milk alternative, if you don’t use vanilla flavored milk, you should add a 1/4 tsp. of vanilla to the recipe)
- 1 tbsp. of apple cider vinegar
- 2 cups of flour (I always use whole wheat since I’m not a real baker, turns out fine to me)
- 1 tsp baking soda
- a dash of salt
- more than a dash of cinnamon (don’t hate me for my lack of measuring skills)
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 6 over ripe bananas
- optional- 1/4 c. chocolate chips or nuts
- Preheat oven to 350 degrees. Prepare your liners or grease a loaf pan.
- Add the apple cider vinegar to the soy milk and let it sit while you mix the dry ingredients. Feel free to use milk and omit the apple cider vinegar step if you don’t want this to be vegan.
- Mix the flour, baking soda and cinnamon together. In another bowl mash your bananas and add the coconut oil and brown sugar. Add the milk mixture to the wet ingredients.
- Add the wet ingredients to the dry and mix well. If you want to add chocolate chips or nuts, this would be the time to do it.
- Bake for 45 minutes if making muffins, an hour if using a pan.
As you can see, it was approved by Robert! These didn’t last too long and I ended up making a second batch later on in the week.