Delicious and moist banana muffins made without eggs, perfect for a vegan or egg-free diet. These muffins are easy to make and packed with natural banana flavor.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup plain non-dairy milk
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, mix the mashed bananas, granulated sugar, brown sugar, vegetable oil, applesauce, vanilla extract, and non-dairy milk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; some lumps are okay.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.