Vegan Banana Muffins
Got overripe bananas that are about to go bad? Don’t throw them away – turn them into muffins! These are super easy to make, and you can also bake the batter as a cake instead. They’re healthy, delicious, and keep well in the fridge for a few days (although there’s a good chance you’ll finish them much faster).
Bananas are a great ingredient in vegan baking. Not only do they add natural sweetness and great flavor, but they’re also often used as an egg substitute in many recipes.
2 bananas
1 cup plant-based milk
1 cup white spelt flour
2 tbsp cane sugar
1 tsp baking powder
1/4 cup olive oil
1 tsp vanilla extract
1/2 cup vegan white chocolate
Topping (optional):
Almond flour
In a bowl, mash the bananas. Then add the wet ingredients and mix well. Add the flour and white chocolate chips and mix until combined.
Prepare a 6-muffin tray with liners or parchment paper, and transfer about 2 tablespoons of batter into each cup. Sprinkle almond flour on top (optional), and bake in a preheated oven at 190°C (374°F) for 20–25 minutes, or until a toothpick comes out clean.
It’s recommended to store the muffins in the fridge and warm them up for about 30 seconds before eating.
