This is my go-to, super easy, and quick recipe for vegan banana muffins. These are scrumptious enough to be a treat, but healthy enough to snack on. I like to use a combination of flours such a spelt and sorghum, and toss in chocolate chips and dried cranberries; but feel free to add in whatever you like. This recipe is very adaptable. I freeze leftovers for breakfast during the week!
With a wee little two month man in the house, our world pretty much revolves around him. When he eats, when he sleeps, the diaper changes, and his play time, all dictate when I eat, sleep, shower, and have my own play time. With regards to the adults in the house eating, the quicker the better.
Often, there is no time to make dinner when we are hungry and snacks are definitely in order. Our house went from no snacks around to lots of snacks! I bake muffins and breads when I find the time and refrigerate them or freeze them for when our tummies can't wait until we are able to make a proper meal. They've been a real lifesaver! I imagine they could be in yours too; for any business that delays dinner or when you need a snack and you need it now. You know those moments; these muffins are perfect.
Vegan Banana Muffins
Published 04/04/2017
This is my go-to, super easy, and quick recipe for vegan banana muffins. These are scrumptious enough to be a treat, but healthy enough to snack on. I like to use a combination of flours such a spelt and sorghum, and toss in chocolate chips and dried cranberries; but feel free to add in whatever you like. This recipe is very adaptable. I freeze leftovers for breakfast during the week!
Ingredients
- 1 ½ cups all-purpose or whole wheat flour (or whatever combination of flours you like)
- 1 tsp baking soda
- ¼ tsp kosher salt
- 3 large, ripe bananas
- ½ cup firm silken tofu
- ¼ cup agave nectar
- 1 ½ tsp egg replacer powder (optional)
- 2 tbsp vegan milk
- 1 tbsp vanilla extract
- 1 tbsp olive oil
- ¼ cup dried cranberries (optional)
- ¼ cup vegan semisweet chocolate chips (optional)
Instructions
- In a large bowl, whisk together the flour, baking soda, and salt; set aside.
- In a blender, add the remaining ingredients except for the cranberries and chocolate chips. Blend on high until smooth.
- Stir the wet ingredients into the dry ingredients, along with the cranberries and chocolate chips, with a wooden spoon until just combined.
- Preheat the oven to 350 F and coat a muffin pan with a nonstick cooking spray. Divide the batter evenly into the pan and bake for about 20 minutes, until the muffins are golden brown on top. Allow to cool for a few minutes before transferring to a wire cooling rack. Cool completely, then store any leftovers in a ziplock bag in the fridge or freezer.
Yield: 12
