Whole Wheat Vegan Banana Muffins

I am 100% guilty of always buying a bunch of bananas and never finishing them. Like, every shopping trip. The worst is that Matt doesn’t eat them and knowing this I still commit to eating all these damn bananas. No worries right? You can just freeze them right? Wrong. I’ve run out of room in my freezer for frozen bananas. So when I realized that I have four very very ripe bananas on my counter I decided to go a different route. Plus I had my mothers voice in my, “there are children starving in this world and you’re wasting food?!”

So I made whole wheat banana muffins! And because I am vegan so are they. These muffins are great for a dessert paired with ice cream or even for breakfast if you need a quick grab and go. They are nice and moist and keep in the fridge for at least a week. The best part is you can add in different things so each time is a different flavor. I love it!

Lets jump right in shall we?

Ingredients:

Dry:

  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 3/4 cup sugar
  • 1 3/4 cups whole wheat flour

Wet:

  • 4 very ripe bananas (like the peal is already sliding off on its own but not totally black)
  • 3/4 cup almond milk
  • 1/4 cup canola oil
  • 1 tablespoon lemon juice

First things first preheat your oven to 400 degrees F. Then mix all your dry ingredients together in a bowl.

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Next, mash your bananas, use a fork, a potato masher, whatever. Its cool if there are lumps still in there too. Don’t sweat it.

Add your wet ingredients to your mashed bananas and mix it all up. Once that’s done, add the wet mixture to your dry mixture.

The name of this game is not to over mix anything or your batter wont rise properly.

At this point you can add anything you want to the mix. Walnuts? Dope. Dark chocolate chips? Yum! Blueberries? Say no more fam!

For this post I didn’t add anything because I didn’t have anything on hand which is still totally awesome and delicious.

Divide the batter into your pre-greased muffin tin. I used my jumbo muffin tin so it made 6 but you can use a smaller one and get about 12 muffins out of this batter. If you want you can add extra toppings to the top of your muffins.

Bake these beauties for 24-26 minutes, until your muffins are risen like muffins should and if you stick a knife or a toothpick or a chopstick in the middle it comes out pretty clean. It should be a nice golden color. If it’s getting a little burnt on your tops before the middle is cooked all the way just move it down to the bottom rack and breathe easy.

Let it cool for like 5-10 minutes until it wont burn the top of your mouth when you eat it.

I had mine with some non-dairy ice cream for dessert. When eating them like leftovers you can microwave them for a moist muffin or cut them in half and toast them with a bit of vegan butter for a crunchier take. Trust me you wont regret it.

If you try this recipe out make sure to leave a comment and let me know how it goes.

What are your favorite go to recipes?

Besos! xoxo

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