Vegan Brown Sugar Banana Muffins Recipes

VEGAN BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins as original recipe is written // adjust if altering batch size)
• Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
• To the flax egg, add banana and mash, leaving just a bit of texture.
• Add brown sugar, baking soda, salt and whisk for one minute.
• Stir in vanilla, melted butter and mix.
• Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
• Divide batter evenly among 10-11 muffin tins (adjust if altering batch size), filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
• Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You may have leftovers (reserve for future muffins or add to crumbles, pies, quick breads, etc.).
• Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

VEGAN BROWN SUGAR BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with non-stick spray or add cupcake liners.
• In a medium bowl, stir together the flaxseed meal and water. Set aside to thicken up.
• To a large bowl, add the flour, baking soda, cinnamon, and salt. Combine.
• To the bowl with the flax and water, add the bananas. Mash with a potato masher or fork, or use a hand blender to completely puree the bananas and minimize any lumps. Add 2/3 cup brown sugar, oil, and vanilla extract. Mix well with a whisk to combine.
• Pour the wet ingredients over the dry ingredients and stir with a wooden spoon just until combined.
• Fill the muffin tins halfway full with half the batter. Add about a teaspoon and a half of brown sugar to each muffin tin. Top each with the remaining batter.
• Bake for 20-25 minutes, until golden brown and the tops spring back when you poke them. You can test with a toothpick - if it comes out clean, the muffins should be done.
• Remove from oven and let cool in the pan for 5 minutes. Transfer muffins from pan to a wire rack to finish cooling. Serve with butter, vegan butter, or your favorite nut butter. Or enjoy them plain!
• Muffins keep at room temperature in an airtight container for about 3 days. They also freeze well!

DELICIOUS BANANA VEGAN MUFFINS (SUGAR FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.
• Whisk flour, bran, rolled oats, flax seeds, baking powder, baking soda, cinnamon, salt, ginger, allspice, and nutmeg together in a bowl. Mix bananas and peanut oil together in a separate large bowl; stir dry ingredients into banana mixture. Fold walnuts, chocolate chips, and raisins into batter. Spoon batter into prepared muffin cups, filling them about 2/3 full.
• Bake muffins in the preheated oven until lightly golden brown and a knife inserted into the center of a muffin comes out clean, about 30 minutes.

VEGAN BANANA MUFFINS

Steps:

• Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Set aside.
• Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
• Prepare the vegan buttermilk by adding 1/2 Tbsp of lemon juice to a measuring cup and then adding in soy milk up to the 1/2 cup (120ml) line. Let it curdle.
• Add the vegan buttermilk, mashed banana, melted coconut oil, applesauce and vanilla extract to the mixing bowl and mix into a thick batter.
• Add the chopped walnuts and stir in.
• Divide the batter evenly between the muffin partitions and add some more chopped walnuts on top.
• Place into the oven and bake for 22-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
• Transfer the muffins to a wire cooling rack to cool and then enjoy!

VEGAN BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
• Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.

SUPER AWESOME HEALTHY VEGAN BREAKFAST BANANA MUFFINS

Steps:

• 1. Preheat oven to 350ºF and get pans ready.
• 2. Mash bananas really good, in a medium size bowl.
• 3. Add apple sauce, sugar, coconut oil, vanilla, cinnamon, allspice, and nutmeg; mix well.
• 4. In a larger bowl mix the flours, bran, meal, salt, baking powder, and baking soda.
• 5. Now add the banana mixture to the flour mixture. (Try not to over mix, just get flour mixture wet - if too dry add a little more apple sauce).
• 6. Once all is wet, fold in the yummy additions- pecans, flax seeds, and raisins (or any others you may like).
• 7. Now spoon in large amounts into the muffin pan (each almost to the rim) and bake for 25 minutes or until muffins are slightly brown on top.
• 8. Let cool for 10 minutes and then enjoy with your favorite smoothie, tea or take a few for on the go!