Vegan Banana Muffins


  • 1 cup soy milk
  • 3/4 cup organic jaggery
  • 2 cups wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 ripe bananas
  • 2 tbsp lemon juice or orange juice


Smash the ripe bananas and mix in 1 tbsp citrus juice and leave it aside.

Mix all the dry ingredients and sift the flour. Leave 1/2 tsp of baking soda for later.

Mix the soy milk and jaggery in a mixer for about 2 minutes. Then add dry mixture little at a time while mixer is still running and alternate it with smashed bananas. Add soy milk if its still a little dry till consistency is smooth but not runny.

In the end, mix in 1 tbsp of citrus juice and 1/2 tsp of baking powder, and use only a spoon to fold it in. DO Not OVER MIX IT. Pour the mixture into paper cups about 3/4 full.

Preheat oven at a temperature of 375 F or 180 degrees C for 3 minutes or so.

Bake for about 20 minutes. Use a toothpick to poke through the cupcake; if it comes out clean, it is ready.

Serves 10-12