I am forever adapting and tweaking recipes to find alternatives to meet our current dietary needs.
My boyfriend is mostly vegan, but we both have a major sweet tooth – so it’s been fun to try different plant-based baking.
I’m a person who usually enjoys modified baking – I don’t mind a less powerful flavour, or a different texture. But when it comes to banana bread or banana muffins, it’s a different story. These are lifelong favourites of mine that I would never part with, vegan or not!
While I’m not opposed to eggs or dairy in my baking (nor am I vegan), I am thrilled to have adapted and experimented my way to these muffins. This is my favourite vegan recipe because:
- the finished product is DELICIOUS!
- the muffins (to me) are indistinguishable from a non-vegan banana muffin
- I’m a fan of small batch recipes (as you’ll see on the blog!). I’m not big on leftovers and enjoy food most when it’s fresh out of the oven (or soon thereafter). So the yield on this recipe is perfect!
- 1 1/2 overripe bananas
- 1/2 cup all-purpose flour
- 2 tbsp vanilla almond milk
- 2 tbsp packed brown sugar
- 2 tbsp granulated white sugar
- 1 tbsp + 2 tsp vegetable oil
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 1/2 tsp baking powder
Optional: sprinkling of dairy-free chocolate or carob chips. I always do half-and-half (plain for me, chocolate chip for him)
Yield: 6 muffins
- Preheat oven to 350F.
- Use a fork to mash overripe bananas.
- In a separate bowl combine dry ingredients. Best to sift for thorough incorporation – but I usually do a quick spoon-mix!
- Add mashed bananas to dry mixture. Add vegetable oil and almond milk. Mix together.
- Pour into a non-stick 6-muffin tray (about half to 3/4 full).
- Bake for 15-20 minutes, depending on how hot your oven runs. I find that 17 minutes is usually perfect for me.
Serve warm 😀 Enjoy!