Vegan Banana Muffins – Warm muffins jam-packed with fresh bananas and perfect for breakfast or even a midday snack! Plus, they are vegan!
Well, I am officially snowed into my apartment for the first time this year! I was not able to get my car out to go get groceries so I had to improvise and make muffins for breakfast this morning and these muffins were the result! I am not vegan but I have this thing against using eggs in baking unless I really have and flat out refuse to eat omelettes and such so I tend to bake vegan foods and they are still always so delicious!
I actually was trying to make cranberry banana muffins since I have 1/2 a bag of cranberries in the freezer but these didn’t turn out very pretty as the color bled a bit into the muffin and they had been placed on top in a pattern but hey, they were tasty so feel free to try adding 1/2 cup to the batter! I might end up making another batch in a day or two with more cranberries because they were so good! And I love the fact that they are pretty healthy!
Vegan Banana Muffins
- 3 medium brown, very ripe bananas
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar (can sub for brown sugar)
- 2 flax eggs (can use normal eggs if not vegan)
- 1/2 cup unsweetened almond milk
- 1 tsp. vanilla extract
- 2 cups flour
- 1/2 cup oats
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tbsp. cinnamon
- Coconut sugar
- Sliced banana (12 slices)
- Preheat oven to 350°F.
- Spray 12 muffin tray with non-stick spray and set aside.
- Peel bananas and use fork to mash.
- In a large bowl, combine all ingredients and stir until well combined.
- Pour muffin batter into muffin tray.
- Sprinkle the tops of muffins with coconut sugar and then place a slice of banana on top.
- Place tray in oven and bake for about 25 minutes.
- Take tray out and let cool before serving!
Adapted from Beaming Baker