Vegan Banana Muffins

Tender, everyday muffins made with ripe bananas and simple pantry ingredients. Lightly sweet, soft in the center, and perfect for breakfast, snacks, or sharing around the table.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser muffin, while spooning may under-measure.

Sweeteners Matter Too. Sweeteners significantly affect texture, moisture, and browning. For best results, we recommend Homestead Sweetener or traditional sugar.

• Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may affect texture, tenderness, and overall structure.

WORKING THE BATTER

• For the best texture, use very ripe bananas with plenty of brown spotting.
• Lightly mash the bananas rather than fully puréeing them to preserve texture and flavor.
• Avoid overmixing once the wet and dry ingredients are combined, as this can reduce tenderness.
• For taller bakery-style muffins, mound the batter slightly above the muffin cups before baking.

INGREDIENTS

• Makes 8 large muffins or 12 standard muffins
• 2 cups (250g) Heritage Baker's Flour
• ½ cup (70g) Homestead Sweetener
• 2 teaspoons baking powder
• 3 overripe bananas, lightly mashed (about 300g)
• ½ cup (120g) milk of choice
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts or pecans

INSTRUCTIONS

1. Preheat oven to 350°F (175°C). Line or generously grease a muffin pan.
2. In a medium bowl, whisk together Heritage Baker's Flour, Homestead Sweetener, and baking powder.
3. In a separate bowl, combine the bananas, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Allow the batter to rest for several minutes.
6. Gently fold in the chopped walnuts or pecans.
7. Divide the batter evenly among 8 large or 12 standard muffin cups, mounding slightly for taller muffins.
8. Bake for 28–32 minutes, until set and lightly golden.
9. Allow the muffins to cool briefly before removing from the pan.

FROM THE FORAGE KITCHEN

Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.