Just what the world needs right now, another vegan banana bread muffin recipe.
In all seriousness, kind of, these muffins are worth the social repercussions that might initially expose themselves upon presenting these trend-happy culinary delicacies to your compadres on a Sunday morning. Plus, they’re de facto “healthy” because they’re vegan, right? Maybe. But, they’re good, and that’s all that counts.
In a world filled with Alternative Facts and Fake News, these muffins might not be the breath of fresh air you had in mind, but they’ll definitely keep your mouth full long enough to (possibly) turn that 3-month long political conversation, undoubtedly intellectually riveting, to something more inconsequential; perhaps, even, the history of the beloved muffin itself. And, if your group is feeling extra theatrical, it might even devolve into a collective Guy Fiere dialogue, emphatically espousing this radical iteration’s ethereal ridiculousness and distinct layers (upon layers) of flavors. Make breakfast talk great again.
Scroll through the photos for the full recipe, and comment who you voted for and why below. Just kidding. Please don’t do that. But, please, if you try these muffins, do let me know how they turn out.
Prep time: min Cook time: min Total time: 35 min Yield: 12 servings
- 1 cup + 2 Tbsp gluten-free flour mix
- 6 Tbsp coconut flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 3 Tbsp flax seed meal
- 6 Tbsp avocado oil
- 7 Tbsp agave syrup
- 6 Tbsp coconut milk
- 2 tsp vanilla extract
- 5 ripe bananas (3 smashed; 2 sliced)
- Optional: 1/2 cup Enjoy Life chocolate chunks
- 1 Tbsp honey
- Preheat oven to 350ºF. Grease muffin pan with coconut oil using a paper towel.
- Mix in a large bowl the flours, baking powder, baking soda, cinnamon, and flax seed meal until smooth. In a small bowl, whisk the avocado oil, the agave syrup, the coconut milk, and the vanilla extract until combined. Then, mix the wet ingredients into the dry ingredients. Add the mashed bananas and, if you’re going wild, the chocolate chunks. Mix until combined.
- Fill each muffin cup about 3/4 of the way. Add two to three sliced bananas per cup, and drizzle honey over the top.
- Bake for 20-25 minutes, or until the muffins are golden/golden brown. If you like yours on the mushy side like me, shave off a couple minutes of cook time. Muffins will keep for up to 3 days (if they make it that long).