These 3-ingredient banana muffins are easy, healthy muffins with a moist, fluffy crumb, no added sugar, oil-free, and egg-free. They are perfect vegan banana muffins if you are after an easy, healthier muffin recipe.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/3-ingredient-banana-muffins/
Preheat the oven to 350°F (180°C). You must use silicone muffin cups or a 12-hole muffin silicone pan for this recipe. Don't use paper liners. The muffins would stick to them. Place the muffin silicone cup in the muffin tray. Set aside.
Peel and mash the bananas, and measure 1½ cup of mashed bananas.
In a large bowl, combine mashed banana, coconut cream, and self-raising flour.
Stir with a silicone spatula until it forms a moist muffin batter. Fold in any of the additional ingredients and stir in to combine.
Fill all the muffin holes up to 3/4 of their level.
Bake for 25-35 minutes at 350°F (180°C) until golden brown on top and a skewer inserted in the center of the muffins comes out clean.
Remove immediately from the silicone cups and cool on a rack.
Note 1: You can also swap the self-raising flour for 2 cups of all-purpose flour in which you stir 4 teaspoons of baking powder.Note 2: Any milk will work. The higher in fat, the fluffier the muffins will be. I like canned coconut milk, but soy milk, oat milk, or almond milk also work.Note 3: If your bananas are not ripe enough, add the sugar to the mashed bananas, then stir in the remaining ingredients.Add-Ons: Feel free to add up to 1/2 cup of chocolate chips, chopped walnuts, or pecans to the batter. Storage: Store the muffins in an airtight container in the fridge for up to 4 days.