3ripebananas330 grams, 12 ounces, or 1⅓ cups mashed
¼cup(60grams)non-dairy milkany, we use almond milk
¼cup(55grams)vegetable oilany, we use canola oil
½cup(100grams)sugar
1tablespoonvanilla extract
DRY INGREDIENTS
2cups(300grams)all-purpose flour
1tablespoon(12grams)baking powder
¼teaspoonsalt
ADD-INS
½cup(50grams)walnutschopped
⅓cup(60grams)dark chocolate chipsmini
Preheat the oven to 350°F or 180°C. Line a 12-muffin pan (or two 6-muffin pans) with muffin liners.Mash 3 ripe bananas with a fork in a large bowl.
Add ¼ cup non-dairy milk, ¼ cup vegetable oil, ½ cup sugar, and 1 tablespoon vanilla extract and stir well with the same fork.
Stir in 2 cups all-purpose flour, 1 tablespoon baking powder, and ¼ teaspoon salt until barely combined. Don't overmix the batter.
Optionally, fold in ½ cup walnuts (chopped) and/or ⅓ cup dark chocolate chips.
Scoop the batter into muffin tins lined with muffin liners. Optionally, you can top the muffins with chocolate chips or chopped nuts.Bake at 350°F or 180°C for 20 to 23 minutes, or until a toothpick inserted in the center comes out dry.
Let the vegan banana muffins cool down for about 20 minutes before removing them from the muffin tin, then transfer them onto a wire rack and let them cool down completely.