Chewy, Vegan Banana Muffins

Deliciously moist vegan banana muffins - a guilt free - treat for any time of the day!

Ratings

 5/5

No Comments

Prep

10 min

Cook

22 min

Servings

Are you looking for a delicious vegan muffin recipe that’s easy to make and perfect for breakfast or a midday snack? Look no further than these chewy vegan banana muffins! Made with ripe coconuts, coconut sugar, almond milk, and a touch of cinnamon these muffins are bursting with flavor and packed with nutrients. Plus, with the addition of caramel extract and chopped pecans, they have an extra-special touch that will make them a hit with everyone.

Vegan banana muffins with coconut oil and pecans are a healthy choice because they are made with whole food ingredients and contain no animal products or processed additives. The ripe bananas provide natural sweetness and fiber combined with the coconut sugar, while the use of coconut oil instead of butter provides a healthier source of fat. Pecans add a boost of healthy fats and protein, as well as important vitamins and minerals. These muffins are also lower in sugar than traditional muffins and contain no refined flavor.

These chewy, vegan banana muffins are perfect for breakfast, as a snack, or even as a dessert. They’re easy to make, packed with flavor, and loaded with nutrients. Plus, with the addition of caramel extract and chopped pecans, they have an extra-special tough that will make them a hit with everyone that tries them. So what are you waiting for? Give this recipe a try today and enjoy a delicious and healthy treat that everyone will love!

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!

Chewy, Vegan Banana Muffins

RECIPE

Chewy, Vegan Banana Muffins

Ingredients

For the Muffins:

1 and 1/2 cup of all-purpose flour
1 tablespoon of coconut sugar (or brown monkfruit sweetener)
1/2 teaspoon of ground cinnamon
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
3 ripe bananas
4 tablespoons of coconut oil
1/2 cup of almond milk
1 teaspoon of vanilla extract
1 teaspoon of caramel extract (or another teaspoon of vanilla extract)
3/4 cup of chopped pecans (or walnuts)
1 teaspoon of apple cider vinegar
2 tablespoons of coconut oil (for brushing the muffin tin)
3/4 cup of agave syrup

Directions

For the Muffins:

Preheat the oven to 350 degrees Fahrenheit
In a medium-sized bowl, start by adding the dry ingredients including flour (1 & 1/2 cups), coconut sugar (1 tablespoon), cinnamon (1/2 teaspoon), baking powder (2 teaspoons), baking soda (1/2 teaspoon), and salt (1/4 teaspoon)
Mix all of the dry ingredients together with a whisk
Then in another bowl with the mashed bananas, add the coconut oil (4 tablespoons, almond milk (1/2 cup), vanilla extract (1 teaspoon), caramel extract (1 teaspoon), chopped pecans (3/4 cup)
Mix the wet ingredients until everything is evenly incorporated
Then add the dry ingredients to the bowl with the wet ingredients and whisk together until all of the flour has been incorporated (when adding the flour, add a third of it into the bowl and mix, then continue until it has all been incorporated)
Then add apple cider vinegar (1 teaspoon) to activate the baking soda and powder, which will help the muffins to rise
Mix again to incorporate the apple cider vinegar
Then brush a muffin tin (with 12 molds) with coconut oil (2 tablespoons), this will allow the muffins to slide out easily when they’ve finished baking
Evenly add scoops of the muffin batter into each muffin tin until they’ve been filled to the top (optional: add additional ground pecans at the top for an extra crunch)
Then add the muffin tray to the oven to bake for 22 minutes
Remove the muffin tray from the oven after 22 minutes and leave the muffins inside the tray for 5 minutes
After 5 minutes remove the muffins and place over a drying rack
Then add agave (3/4) cup over each muffin to add sweetness
Before the agave is absorbed into the muffins, add more ground pecans if desired so that they will stick to the top
Store outside at room temperature in a covered container for up to three days, or the fridge for up to one week

NUTRITION FACTS (PER SERVING)

Chewy, Vegan Banana Muffins:

Calories: 240 | Total Fat: 11 g | Cholest: 0 mg | Total Carb: 34 g | Protein: 3 g

Click here for full nutrition label

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Welcome to my Food Blog!
Hi, I'm Ophelia! Step into my kitchen where I take you on a delightful journey through the flavors of Eastern Europe. Experience my recipes with simplicity from step-by-step instructions and videos.

SEARCH

LET’S INSPIRE EACH OTHER

Popular Blogs

Zucchini Fritters (Greek Kolokithokeftedes)

•

June 29, 2024

Caramel Custard (Romanian Budinca cu Caramela)

•

June 10, 2024

Greek Meat Sauce Spaghetti (Makaronia Me Kima)

•

May 12, 2024

Za’atar Crusted Pork (Schnitzel) with Lemon Cabbage Salad

•

April 22, 2024

This blog utilizes affiliate advertising links embedded in posts, these links earn a small referral commission. My opinions on this blog are always my own. In addition, cookies help us deliver our services. By using this blog, you agree to it’s use of cookies. We do not collect any personal data or information from you by visiting this blog without your permission.

Chewy, Vegan Banana Muffins

Prep

Cook

Servings

Chewy, Vegan Banana Muffins