Ingredients:

  • 3 large Super Ripe Bananas (mashed, approx. 1 ¼ cups)
  • ½ cup Granulated Sugar
  • ¼ cup Light Brown Sugar (packed)
  • ½ cup Neutral Oil (Canola, Vegetable, or Grapeseed)
  • ½ cup Plant Milk (Soy or Oat recommended)
  • 1 teaspoon Apple Cider Vinegar (ACV)
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups All-Purpose Flour (spooned and levelled)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Fine Sea Salt

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
  2. Create the Vegan Buttermilk: In a small bowl, combine the plant milk and apple cider vinegar. Stir briefly and set aside for 5 minutes until the mixture curdles slightly.
  3. Combine Wet Ingredients: In a large mixing bowl, thoroughly mash the ripe bananas. Whisk in the granulated sugar, brown sugar, neutral oil, and vanilla extract until well combined. Add the prepared plant milk/ACV mixture and stir until incorporated.
  4. Combine Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt for about 30 seconds to ensure the leaveners are evenly distributed.
  5. Mix the Batter: Pour the wet banana mixture into the dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. Stop mixing the second you see no streaks of dry flour remaining. Do not overmix.
  6. Fill and Bake: Divide the batter evenly among the 12 prepared muffin cups, filling them quite full. Place the tin in the preheated oven and bake at 425°F (220°C) for exactly 5 minutes. Without opening the oven door, immediately reduce the temperature to 375°F (190°C) and bake for an additional 17–20 minutes. The muffins are done when a skewer comes out clean.
  7. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.