Vegan Banana Bread Muffins
Our household goes through bananas at an alarming rate. With Cameron and I munching a couple a day, and Athena getting the occasional bite or two, we end up running out quite often. I will sometimes even make a trip to the grocery store just to replenish our stock! (*Insert “dad joke” here about our consumption being “bananas”).
But, what happens when you overstock and they start to turn brown? Don’t throw them away! Mash those babies up into Vegan Banana Bread Muffins!
Don’t Set Your Resolution Back by Eating Unhealthy Banana Bread Muffins!
I wanted a banana bread muffin recipe that I didn’t have to feel guilty about eating! Most store-bought muffins reach over 500 calories per muffin. Not to mention the 20-30 grams of sugar! With stats like that, eating a “traditional” muffin for breakfast would set me up for a day of hangriness and lethargy. Not the best way to rise and shine.
These banana bread muffins achieve amazingly chewy, slightly-sweet amazingness without all the fat and sugar. The freshly toasted walnuts give each muffin an absolutely delectable crunch. Is is enough to remind me of the delicious banana bread my mom would make for us growing up! 🙂 These banana bread muffins are made with ingredients normally on hand meaning I can whip them up anytime! All you need is overly-ripe bananas, non-dairy yogurt, flour, walnuts, baking soda, powder, salt, cinnamon, flax, and coconut oil! Easy-peasy!
Speaking of bananas, the more brown spots your bananas have, the sweeter they’ll be! The main sources of sweetness in this recipe are the bananas (duh), and the yogurt. As I said before, these muffins aren’t nearly as sweet as you may be used to. Feel free to compensate with extra bananas, agave, or maple syrup.. just judge accordingly!
Vegan Banana Bread Muffins
- 1 1/2 – 2 cups walnuts (optional)
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 3 over-ripe bananas (the more brown spots (the sweeter!!), mashed)
- 3/4 cup non-dairy yogurt (I chose to use soy-based vanilla for extra flavor (substitute as needed))
- 1 flax egg
- 1 Tbsp coconut oil (melted)
- Preheat oven to 350º
- Line a muffin tray with liners
- Spread the walnuts out in an even layer on a baking sheet
- Bake for 12 minutes until nice and toasty, it will smell amazing when done!
- Once cooled, roughly chop the walnuts
- Whisk the dry ingredients in a large bowl (or stand mixer)
- I used a masher to quickly pulverize the bananas. It should be an applesauce consistency (dare I say, banana-sauce?)
- Whisk the bananas with the yogurt, flax egg, and melted oil
- Slowly incorporate wet ingredients into dry
- Mix thoroughly, avoiding over-mixing
- Ice cream scoops are perfect for this batter! One scoop per liner, about 3/4 of the way up
- Bake for 20 minutes, letting cool in tray for 5 minutes afterwards
- Let cool completely before enjoying!