Description
Delicious vegan banana muffins topped with creamy cinnamon buttercream.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 3 ripe bananas, mashed
- ½ cup unsweetened almond milk
- ½ cup neutral oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2–3 tablespoons plant milk
Instructions
- Prepare the Oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
- Mix Dry Ingredients: Whisk flour, baking soda, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: Mash bananas until smooth. Add sugars, oil, almond milk, vanilla, and vinegar. Mix well.
- Make the Batter: Fold dry ingredients into wet mixture. Stir gently until just combined.
- Bake: Fill liners ¾ full. Bake 18–22 minutes until toothpick is clean. Cool completely.
- Prepare Cinnamon Buttercream: Beat vegan butter until creamy. Gradually add powdered sugar. Mix in cinnamon, vanilla, and plant milk until fluffy.
- Frost and Serve: Pipe or spread buttercream onto cooled cupcakes.
Notes
- Store any leftover muffins in an airtight container to maintain freshness.
- These muffins can be frozen; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg