Vegan Coconut Kefir Banana Muffins Recipes

VEGAN BANANA MUFFINS

Vegan Banana Muffins image

You can't tell at all that these muffins don't have any dairy or eggs. They are moist and yummy. My kids and husband polish them off as soon as they are out of the oven!

Provided by MIEKO1

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon salt
2 cups mashed ripe bananas
1 cup canola oil
1 cup coconut milk

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.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.2 g, Fat 23.2 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 5.1 g, Sodium 386 mg, Sugar 30.3 g

VEGAN COCONUT KEFIR BANANA MUFFINS

Vegan Coconut Kefir Banana Muffins image

These mouth-watering muffins made with shredded coconut and banana are just what you need to perk up your taste buds in the morning.

Provided by maryjjohnson34

Categories Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 cup unsweetened dried shredded coconut
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 ripe bananas, mashed
1 1/2 cups pc dairy-free kefir probiotic fermented coconut milk
1/4 cup cold-pressed liquid coconut oil
1 teaspoon vanilla extract

Steps:

1. Preheat oven to 350°F (180°C). Mist 12-count muffin tin with cooking spray. Set aside.
2. Whisk together flour, sugar, coconut, baking soda, baking powder and salt in large bowl. Set aside.
3. Whisk together bananas, kefir, coconut oil and vanilla in separate large bowl. Add to flour mixture; stir just until no white streaks remain.
4. Divide among the wells of prepared muffin tin. Bake until tops are golden and toothpick inserted in centres comes out clean; about 30 minutes. Let cool in muffin tin for 15 minutes.
Chef's tip: To freeze muffins, let them cool completely on a rack, then transfer to an airtight container or resealable freezer bag and freeze for up to one month. For extra protection against freezer burn, you can wrap the muffins individually in plastic wrap or foil before placing in the container or bag. Thaw muffins in the fridge overnight or microwave straight from frozen until warmed through; about 20 to 30 seconds.

Nutrition Facts : Calories 300.7, Fat 15.4, SaturatedFat 13.4, Sodium 344, Carbohydrate 39.7, Fiber 2.2, Sugar 19.7, Protein 3.4

VEGAN BANANA-NUT-CAROB MUFFINS

Vegan Banana-Nut-Carob Muffins image

Try these vegan banana muffins with walnuts and carob chips for a healthy, yummy start to your day.

Provided by Guarin Family

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 45m

Yield 24

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
½ cup brown sugar, or more to taste
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 medium ripe bananas, mashed
1 cup water
½ cup soy milk
½ cup oil
2 teaspoons vanilla extract
1 cup walnut pieces
¾ cup vegan carob chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
Whisk bananas, water, soy milk, oil, and vanilla extract together in a separate bowl until evenly blended. Pour banana mixture into the center of the dry ingredients and stir just until batter is combined. Fold in walnut pieces and carob chips until well combined.
Use an ice cream scoop to fill the prepared muffin cups 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 25.9 g, Fat 9.2 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 2.1 g, Sodium 197.9 mg, Sugar 9 g

COCONUT BANANA MUFFINS

Coconut Banana Muffins image

I found this just searching around on the internet looking for recipes to add to my personal home cookbook.

Provided by Danielle K.

Categories Quick Breads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter
2 eggs
3 very ripe bananas, mashed together
1 teaspoon vanilla
2 cups flour (up to 1/2 cup whole wheat flour)
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup chopped walnuts
1/2 cup grated coconut

Steps:

Cream together the butter and eggs.
Mix in the ripe bananas and vanilla.
In a small bowl, mix the flour, salt, baking powder, and sugar together.
Add to the wet ingredients and mix just until all is moistened.
Add the walnuts and coconut.
Spoon the batter into muffin tins.
Bake at 350 for 30 minutes or so, until done.

Nutrition Facts : Calories 143.6, Fat 7.1, SaturatedFat 3.8, Cholesterol 27.8, Sodium 153.7, Carbohydrate 18.4, Fiber 1.1, Sugar 8.3, Protein 2.3

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