These one-bowl vegan banana muffins are perfect to satisfy your sweet tooth!
Meet the perfectly sweetened vegan banana nut muffins!
Not only do they have about ½ of the sugar content of most other banana muffins out there, but they are fluffy and so moist. The key to making sure your muffins come out as moist as these is to use really ripe bananas! Like, trash material bananas - seriously.
I discovered this recipe when I had 3 bananas that were looking pretty sad. I usually freeze bananas to use them later in my morning smoothie but somehow forgot to do this. And because I wanted something sweet at the moment, I decided to turn them into a delicious baking treat.
These vegan muffins use simple ingredients, less sugar than most other recipes, whole wheat flour for a little nutrition, and all the ingredients can be mixed in one bowl. That to me sounds like a successful recipe!
If you have bananas at home but they’re not yet ripe, simply put them inside a brown paper bag and leave them near a warm area for 1 - 2 days.
Vegan Banana Nut Muffins
Serves: Makes 12 muffins
Total Time: 45 - 55 minutes (Prep = 15 - 20 minutes; Baking = 30 - 35 minutes)
Ingredients
1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water)
3 ripe bananas
½ cup vegan butter, melted
¼ cup non-dairy beverage (I used soy)
¼ cup organic cane sugar*
¼ cup organic brown sugar
1 ½ cups of whole wheat pastry flour
¾ teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
½ cup chopped walnuts (plus more for optional garnish)
Directions
Preheat the oven to 350°F
In a large mixing bowl, add 1 tablespoon flax seeds with 3 tablespoons water. Mix and allow to sit for about 5 minutes.
In the same bowl, add bananas and mash with hands or with a fork.
Then add melted butter, non-dairy milk, cane sugar, and brown sugar and mix using a whisk until well combined.
Add your dry ingredients of flour, cinnamon, baking powder, baking soda and salt. Mix well using a spatula.
Then fold in chopped walnuts
Prepare your muffin pan by lining them with your baking cups of choice or baking spray. Now add about ¼ cup of the mixture into each of the baking cups. Top with some chopped walnuts (this is optional) and bake for about 30 - 35 minutes or until cooked through (you can insert a toothpick or butter knife and if it comes out clean then it is ready to take out).
Allow to cool for about 10 minutes and enjoy!
Notes
*To ensure your muffins are vegan-friendly, use organic sugar
**Keep muffins in an air-tight container to maintain moist
