Description
This vegan banana muffin recipe transforms overripe bananas into moist, fluffy delights with a sweet, gooey salted date caramel swirl. Perfect for a hearty breakfast or nourishing snack, these treats are simple to make and loved by everyone.
Ingredients
Scale
- 350g (3 large or 4 medium) very ripe bananas, mashed
- 250g (2 cups) all-purpose flour
- 150g (0.75 cup) granulated sugar
- 10g (2 teaspoons) baking powder
- 5g (1 teaspoon) baking soda
- 6g (1 teaspoon) fine sea salt (0.5 teaspoon for muffins, 0.5 teaspoon for caramel)
- 360ml (1.5 cups) unsweetened plant-based milk (1 cup for muffins, 0.5 cup hot for caramel)
- 80ml (0.33 cup) neutral vegetable oil
- 15ml (1 tablespoon) apple cider vinegar
- 10ml (2 teaspoons) alcohol-free vanilla extract (1 teaspoon for muffins, 1 teaspoon for caramel)
- 150g (1 cup) pitted Medjool dates, firmly packed
- 15g (2 tablespoons) powdered sugar, for dusting
Instructions
- Preheat Oven And Prepare Tin: Preheat your oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners, ensuring they fit snugly.
- Prepare Salted Date Caramel Swirl: In a high-speed blender or food processor, combine the drained pitted Medjool dates, 120ml (0.5 cup) hot plant-based milk, 3g (0.5 teaspoon) fine sea salt, and 5ml (1 teaspoon) alcohol-free vanilla extract. Blend until smooth and creamy. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and 3g (0.5 teaspoon) fine sea salt until well combined and uniform.
- Mix Wet Ingredients: In a separate medium bowl, combine the mashed bananas, 240ml (1 cup) plant-based milk, neutral vegetable oil, apple cider vinegar, and 5ml (1 teaspoon) alcohol-free vanilla extract. Mix until thoroughly combined and smooth.
- Combine Wet And Dry Ingredients: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined; a few lumps are fine. (If it looks dry, add 1-2 Tbsp more plant milk. Avoid overmixing.)
- Fill Muffin Liners With Batter And Caramel: Spoon about 2 tablespoons of muffin batter into the bottom of each prepared muffin liner. Add a dollop (about 1 teaspoon) of the prepared Salted Date Caramel Swirl into the center of the batter.
- Top And Swirl Caramel: Top with another 2-3 tablespoons of muffin batter, then add another small dollop (about 0.5 teaspoon) of caramel on top. Use a skewer or toothpick to gently swirl the caramel 2-3 times, creating ribbons.
- Bake Muffins: Bake for 5 minutes at 200°C (400°F), then reduce the oven temperature to 180°C (350°F) and continue baking for 15-18 minutes more, or until a toothpick inserted into a muffin (avoiding caramel swirls) comes out clean. The tops should be golden brown.
- Cool Muffins: Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve And Garnish: Once cooled, arrange on a plate. Lightly dust one muffin with powdered sugar for contrast. Drizzle some reserved Salted Date Caramel Swirl across another muffin and onto the plate before serving.
Notes
Mash bananas a day ahead and store in fridge for easy meal prep. Small banana lumps add wonderful texture. Add 1 teaspoon ground cinnamon for a comforting warmth. For a less sweet muffin, reduce granulated sugar by 0.25 cup.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx 90g)
- Calories: 300 calories
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: vegan, banana, muffins, date caramel, plant-based, easy, breakfast, snack, baked goods, overripe bananas