Alright, so here goes my first post. I figured I’d start off with my recipe for vegan banana muffins, considering they happen to be absolutely drool-worthy. These muffins are moist and full of flavor, impossible to pass up.
Vegan Banana Muffins
*1 1/2 cups flour
*1 teaspoon baking powder
*1 teaspoon baking soda
*1/2 teaspoon fine sea salt
* 1 teaspoon cinnamon
*3-4 medium-large, extremely ripe organic bananas, mashed
*1/2 cup organic sugar
*1 tablespoon ground flax seeds mixed with 3 tablespoons water
*1/3 cup organic coconut oil, melted (or use vegan butter), plus a little more to oil (or vegan butter) to grease the muffin tin
*optional ingredients: 1/3 cup chocolate chips, dried cranberries, walnuts, or finely chopped dried apricots
For this last batch of vegan banana muffins, I chose to add about a 1/3 cup of finely chopped walnuts. I also chose to make mini muffins, which reduced the cooking time to about 15-20 minutes.
1. Preheat oven to 350 degrees F
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside
3. In a large bowl, combine bananas, sugar, flax and water mixture, and melted coconut oil. Rub a standard muffin tin with melted coconut oil. Fold the flour mixture into the banana mixture until it is smooth. Fold in any optional ingredient you may have chose to use.
4. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool before removing them from muffin trays.