It’s hard to resist the temptation of a baked good. Most of the time they’re loaded with extra sugar and artificial ingredients.
This muffin recipe substitutes some of the usual culprits, like margarine, for healthier alternatives, such as coconut oil and almond milk. And sugar, for pureed raisins or dates.
They’re perfect for satisfying that sweet tooth craving after dinner or even for a quick breakfast on-the-go.
Vegan banana bread muffins: simple, quick and so easy to make!
- 1 ½ cups of all-purpose flour or quinoa flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt (sea salt tastes great)
- 1 cup mashed very ripe bananas or 2 large bananas (the riper the better; bananas naturally sweeten the muffins when they’re ripe)
- 1 cup of non-dairy milk (almond, soy or coconut)
- 1 ounce of pureed raisins or dates
- 1/3 cup of coconut oil (keeps muffins moist + healthy alternative to butter!)
- 2 tsp pure vanilla extract
- Preheat the oven to 350 degree F
- Sift the: flour, salt, baking soda and baking powder in a large bowl and set aside
- In another bowl mix: the mashed bananas, milk, coconut oil, and vanilla extract
- Pour the well-mixed ingredients into the dry ingredients. Mix until you have a smooth batter with few lumps
- Line a 12-cup muffin tin with cupcake liners. Divide the batter equally between the cups.
- Bake for 25-27 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Let cupcakes cool for 10 minutes, and then remove from cupcake mold. Let them fully cool and enjoy!
What’s your favorite muffin recipe?
Molly Javes is currently an undergrad at Boston College, where she is studying Marketing and Communication. Hailing from Florida, she is now spending the summer exploring the beautiful city of San Francisco. You can either find her hitting the pavement at sunrise, playing with her chihuahua, or in search of the perfect cup of coffee.