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.
Nutrition Facts : ServingSize 1 muffins, Calories 252 kcal, Carbohydrate 37 g, Protein 5 g, Fat 9.6 g, SaturatedFat 2 g, Sodium 300 mg, Fiber 3 g, Sugar 15 g
VEGAN BANANA MUFFINS
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
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 SPELT BANANA MUFFINS
Categories Breakfast Bake Kid-Friendly Quick & Easy Low/No Sugar Banana Vegan
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Heat oven to 350 Prepare muffin tin In a large bowl, mash the bananas and mix in the maple syrup, coconut oil, vanilla and ginger. In a separate bowl, sift the dry ingredients together. Blend the wet and dry mixtures together. Pour batter into muffin tin. Bake for 15 to 20 minutes.
VEGAN SPELT BANANA BREAD
Make and share this Vegan Spelt Banana Bread recipe from Food.com.
Provided by sglumich
Categories Quick Breads
Time 1h
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Oil a loaf pan.
- In a bowl, mash bananas and mix in the maple syrup, canola oil, and vanilla.
- In a separate bowl sift the dry ingredients together, adding the nuts last.
- Blend the wet and dry mixtures and pour into the loaf pan.
- Bake for 42 minutes.
Nutrition Facts : Calories 185.9, Fat 11.3, SaturatedFat 0.9, Sodium 276.9, Carbohydrate 22, Fiber 1.9, Sugar 15.8, Protein 1.3
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- Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (I find the unbleached, brown paper liners to work best - they don't stick to the muffins when peeling.)
- In a large mixing bowl, prepare the flax egg by mixing water and flaxseed together. Wait 5 minutes. Then add banana, baking powder, and baking soda and mash until only small chunks remain.
- Add vanilla, oil, coconut sugar, brown sugar, maple syrup, sea salt, and cinnamon (optional) and whisk vigorously to combine. Add almond milk and whisk once more to combine.
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