Oil-Free Banana Muffins




Yield 16



  1. Preheat your oven to 350 degrees F
  2. In a large bowl, whisk together flour, sugar, baking soda, salt & cinnamon.
  3. In a medium bowl, mash-up your 3 super ripe bananas with a fork, then whisk in the almond milk & vanilla extract if using.
  4. Fold the wet with the dry and mix till full incorporated. You can use a mixer, but I just used a fork and it works perfectly.
  5. Since we're not using oil in this recipe you'll need to line your cupcake/muffin pans with liners.
  6. Using a tablespoon scoop, measure out two rounded scoops of batter per cup/liner.
  7. Bake for 22-26 minutes or until golden brown and cooked in the middle.


Top with a dollop of peanut butter and some banana slices for even more flavor!

Courses Dessert, Snack, Breakfast

Cuisine Vegan, Oil-free, Kid-friendly

Nutrition Facts

Serving Size 1

Amount Per Serving

Calories 97

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Plant Philosophy at