VEGAN BANANA WHOLE WHEAT MUFFINS

If you crave sweet treats for breakfast or snacks but still want to eat something nutritious, these Vegan Banana Whole Wheat Muffins are perfect for both requirements!

The muffins are delicious, a portable option for breakfast on the go, and kid-approved!

Also, since back to school and back to the office are happening these weeks, these treats are ideal for those lunch boxes.

This recipe is easy to make, and the key is that, as usual, with muffins, it’s not overmixing the batter.

We’ll use Medjool dates and the natural sweetness of ripe bananas as sweeteners. So, there are no artificial sweeteners or refined sugars. In addition, these muffins are Oil-Free and Nut-Free.

The result is a super delicious and satisfying baking good that is also healthy and versatile.

These banana muffins are a staple in our family kitchen, and I hope they can have a special place in yours!

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RECIPE AND INSTRUCTIONS

VEGAN BANANA WHOLE WHEAT MUFFINS

These vegan banana shole wheat muffins are delicious, a portable option for breakfast on the go, and kid-approved!

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Breakfast, Snack

Cuisine Vegan

Servings 12 Muffins

Equipment

• Blender

Ingredients

  

• 1/2 cup Medjool dates pitted (or 1/2 cup date paste).
• 1 flax egg 1 flaxseed egg= 1 Tbsp ground flaxseed meal mixed with 3 Tbsp of water.
• 1 ½ cup whole wheat pastry flour
• 2/3 cup almond flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 3 ripe bananas small/medium size (Optional 1 extra for decorating).
• 1/3 cup plant-based milk
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• ½ cup unsweetened applesauce

Instructions

 

• Preheat oven to 350 degrees F (177 C or moderate temperature).
• Prepare a muffin tray (12 medium muffin cups).
• Soak the dates in hot water for 15-30 minutes (If you have date paste already prepared, skip this step).
• Stir together the ground flaxseed meal with the water to make the flax egg in a small bowl. Let sit in the fridge for 15 minutes to thicken.
• Add the dry ingredients into a mixing bowl: flour, almond flour, baking soda, baking powder, and cinnamon. Stir until all the ingredients are well combined.
• In a blender, add the bananas, dates (or date paste), plant-based milk, vanilla extract, apple cider vinegar, applesauce, and blend until smooth.
• Make a well in the dry ingredients and gradually pour the liquid mixture in it, add the flax egg and mix well (don’t overmix, just enough to get all the ingredients combined)
• Fill the muffin cups with the batter (Optional: decorate each muffin with thin banana pieces).
• Bake the muffins for about 18-20 minutes (insert a toothpick, and it has to come out clean)
• Let them cool in the tray for several minutes, and then place the muffins in a cooling rack. Enjoy them in your breakfast or as snacks!

Notes

• Store them in an airtight container at room temperature for up to 3-4 days.

WAYS TO ENJOY THIS VEGAN BANANA WHOLE WHEAT MUFFINS

Enjoy these delicious muffins for breakfast or as a snack or sweet treat.

And if you are looking for more sweet and healthy options, try the following recipes:

• LIGHT & FLUFFY BLUEBERRY PANCAKES.
• EASY AND HEALTHY BANANA OATMEAL COOKIES.
• VEGAN BANANA AND OAT SLICES.