Banana Maple Muffins

These muffins adapted from Anne’s Food turned out really delicious and moist and made the perfect breakfast muffin!

Makes 12 muffins


240g (2 cups) plain flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
100g (1/2 cup) caster sugar
300 ml vegan yogurt
1 egg replacer
3 tbsp/45ml maple syrup
3 tbsp/45ml vegetable oil
400g bananas, mashed (unpeeled weight)


  • Preheat the oven to 200°C.
  • Mix all the dry ingredients – flour, baking powder, baking soda, sugar and cinnamon – in a bowl. In another bowl, mix the soured milk with the egg replacer, maple syrup and oil, and the mashed bananas.
  • Very gently fold wet mix into dry mix, until just moistened – it should be lumpy still.
  • Divide between the muffin cases and bake for about 20 minutes, or until lightly golden and no longer sticky.
Calorie Count :: New Recipe
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