Just Banana Muffins
on Jun 01, 2024, Updated Aug 01, 2024
Simple, wholesome, and delicious, these Just Bananas Muffins are the perfect treat for any time of the day. Made with ripe bananas and oats, they’re naturally sweet and full of flavor!
Why I Love This Recipe
Hello, lovely bakers! It’s Chef AJ here, the Queen of Quick and Easy plant-based recipes! I’m excited to share one of my simplest and most delicious recipes: Just Bananas Muffins. When I’m not busy creating oil-free, refined sugar-free, and salt-free recipes, I’m interviewing incredible plant-based doctors, chefs, and health professionals for my YouTube show. With my hectic schedule, I need recipes that are not only nutritious but also quick and easy. These muffins are made with minimal ingredients, come together quickly, and are naturally sweetened by the bananas. Plus, they’re a fantastic way to use up those overripe bananas sitting on your counter!
These muffins are incredibly versatile and make a great breakfast, snack, or even dessert. The combination of oats, applesauce, and unsweetened apple juice creates a moist and tender crumb, while the cinnamon and vanilla add a warm, comforting flavor. Whether you’re a seasoned plant-based eater or just starting out, these muffins are sure to become a staple in your kitchen. And the best part? They freeze beautifully, so you can always have a batch on hand for busy mornings!
Key Ingredients
- Ripe Bananas: These provide natural sweetness and moisture, making the muffins flavorful and tender. They are also packed with potassium and vitamins.
- Gluten-Free Rolled Oats: Ground into flour, oats serve as the base for these muffins. They add fiber and help keep you full longer.
- Unsweetened Apple Juice: Adds subtle sweetness and moisture to the batter without any added sugars, keeping the muffins light and healthy.
- Unsweetened Applesauce: Contributes natural sweetness and additional moisture, acting as a great substitute for oil and keeping the muffins moist.
- Apple Cider Vinegar: Helps activate the baking powder and baking soda, ensuring a light and fluffy texture.
- Ground Cinnamon: Adds warmth and a delightful aroma, enhancing the overall flavor of the muffins.
- Vanilla Bean Powder: Provides a deep, rich vanilla flavor, enhancing the taste of the muffins naturally.
The Process
Preheat your oven to 350°F and line a muffin pan with 12 cupcake liners. Begin by grinding the oats into a flour and placing it in a large bowl, then add all the other dry ingredients.
In a food processor fitted with the “S” blade, purée the bananas until smooth, then add the apple juice, applesauce, and apple cider vinegar, and process again until combined. Pour the wet mixture over the dry ingredients and mix until just combined, being careful not to overmix.
Evenly distribute the batter using a retractable ice cream scoop into a 12-cavity silicone muffin pan or a muffin tin lined with cupcake liners. Bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
Chef’s Tips
- Consider investing in a silicone muffin pan. It’s a lifesaver when baking without oil, ensuring that your muffins come out cleanly and effortlessly.
- For a fun variation, add 2 cups of wild blueberries to the batter for delicious banana-blueberry muffins.
- If you can’t find vanilla powder at your local store, it’s readily available online.
- The riper the bananas, the sweeter these muffins will be. If they aren’t sweet enough for your taste, try replacing the non-dairy milk with unsweetened apple juice for an extra touch of sweetness.
How to Store Just Bananas Muffins
These muffins freeze exceptionally well, making them a perfect grab-and-go breakfast or snack. Store them in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. Just be sure to let them cool completely before storing to maintain their texture and flavor.
Frequently Asked Questions
Stored in an airtight container, these muffins will stay fresh for up to a week.
Yes, they freeze beautifully. Store them in an airtight container for up to three months.
Absolutely! Try adding 2 cups of wild blueberries, chopped nuts, or even chocolate chips for a fun twist.
Serving Suggestion
These muffins are perfect on their own, but you can also enjoy them with a schmear of almond butter or Chia Jam, or a drizzle of maple syrup for a special treat. Pair them with your morning coffee or tea for a delightful breakfast, or pack them in your lunchbox for a healthy snack.
Summary
Just Bananas Muffins are a simple, wholesome, and delicious treat that’s perfect for any time of the day. They’re made with minimal ingredients, come together quickly, and are naturally sweetened by ripe bananas. Whether you’re looking for a healthy breakfast, snack, or dessert, these muffins are sure to satisfy.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Just Banana Muffins
Equipment
- Food processor
- Mixing bowl
Ingredients
- 4 large, very ripe bananas, about 2 cups
- 2 cups gluten-free rolled oats
- ½ cup unsweetened apple juice
- ½ cup unsweetened applesauce
- ½ Tbsp apple cider vinegar
- 1 tsp ground cinnamon
- 1 tsp vanilla bean powder
- ½ Tbsp aluminum- and sodium-free baking powder
- ½ tsp sodium-free baking soda
Instructions
- Preheat the oven to 350°F.
- Line a muffin pan with 12 cupcake liners. Grind oats into a flour. Place in a large bowl and add all the other dry ingredients.
- Purée bananas in a food processor fitted with the “S” blade until smooth. Add the apple juice, applesauce, and apple cider vinegar, and process again until combined.
- Pour over dry ingredients and mix until just combined. Do not overmix.
- Evenly distribute the batter (a retractable ice cream scoop works well), using a 12-cavity silicone muffin pan or 12-cavity muffin tin lined with cupcake liners.
- Bake for 20-25 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.
I made this last year and didn’t write it down so happy to find it again! It’s terrific
So delicious and simple! I will always have these in the freezer for a quick snack at any time of day.
Can pure vanilla extract be used instead of vanilla bean powder?
Hi Jill! Yes! You can use pure vanilla extract instead of vanilla bean powder. Use half as much powder as you would extract, or substitute it 1:1, adjusting to taste if needed. Enjoy!
I just know this is going to be a 5 star recipe.
Everything AJ does is 5 stars
These turned out perfect. Thank you so much! Yum!
Made it today. Love that it uses 4 bananas, I usually have many that going too ripe. I freeze them and this time I made the muffins. Great, not too sweet, but just perfect. I didn’t have the juice so I mixed maple syrup with water, worked out just fine
These are fantastic! Even my non WFPB family love them!
Thank you, I just made these and put 1/2 can sliced apples and also poked some cooked apple slicesand blueberries in muffin pan mix. Turned out so nice.